Turkey Tetrazzini

Turkey tetrazzini is one of those cozy, nostalgic comfort food casseroles that feels fancy and familiar at the same time. Creamy sauce, tender pasta cooked just to al dente, and a golden brown breadcrumb topping all baked together in a casserole dish.

This is a great recipe for turning spatchcock turkey leftovers or Christmas dinner smoked turkey into something everyone actually gets excited about. It’s rich without being heavy, classic without being boring, and honestly, the perfect way to give leftover turkey a second life.

My Inspiration

My inspiration for this turkey tetrazzini recipe came from staring at a fridge full of turkey leftovers and realizing I absolutely did not want another sandwich. I wanted something warm, creamy, and satisfying that felt like real comfort food, not just a repeat meal. This is one of my favorite leftover recipes because it uses up a generous amount of turkey without tasting like “leftovers,” and it’s flexible enough to work whether you roasted a whole turkey, grabbed a rotisserie chicken, or even mixed in some veggies like Brussels sprouts.

A Little History (Because This Dish Is Iconic)

Whenever I re-create a dish that has history, I always make sure to hold to the original but improve upon the way the recipe is written or a twist I feel is worthy of a new version. The original version uses Chicken but I feel like Turkey works just as well!

Turkey tetrazzini has a surprisingly glamorous backstory. The dish is named after Luisa Tetrazzini, a famous Italian soprano and Italian opera star who was wildly popular in the early 20th century. She performed frequently in San Francisco during the early 1900s, and legend has it that this creamy pasta casserole was created in her honor.

Some food historians believe the dish was first served at the Knickerbocker Hotel, in NYC, while others say it originated on the West Coast. Either way, it became a staple of American casseroles in the early 1900s, combining Italian-inspired cream sauce techniques with very American pantry ingredients like chicken broth, turkey, and pasta.

Editor’s note: Regardless of where it was born, I’m grateful someone thought to bake pasta in cream sauce and call it dinner.

Ingredients Breakdown

There aren't too many complicated ingredients in turkey tetrazzini which is probably why it's such a popular dish.

• Cooked turkey – The star of the turkey mixture; this is a great way to use turkey leftovers from Thanksgiving or Christmas dinner. Rotisserie chicken works perfectly if you don’t have leftover turkey.
• Pasta – Any long pasta works well. I've made this with cavatappi or spaghetti.
• Butter – Used to start the roux and add richness; olive oil can be used for part of it if needed.
• Flour - Used as the base of the roux. You can also use cornstarch.
• Fresh mushrooms – Adds savory depth and texture. I like crimini mushrooms but you can use whatever mushrooms you like best or even canned mushrooms in a pinch.
• Chicken stock or chicken broth – Forms the base of the cream sauce; either works, but stock has a little more body and flavor. I like better than boullion chicken to have on hand in case you're out of stock. All you need is water!
• Heavy cream – Gives the sauce its classic creamy texture; half-and-half can be used, but the sauce will be thinner.
• Dry sherry or dry white wine – Adds brightness and complexity; this can be skipped, but it really elevates the dish.
• Parmesan cheese – Brings salty, nutty flavor to the cream sauce; pecorino romano is a good substitute.
• Mozzarella cheese - Adds tons of cheesy goodness to the sauce. Some people add in yogurt or cream cheese, but I don't like the added tangy flavor of those ingredients in this dish.
• Sea salt and black pepper – Essential for seasoning; adjust to taste.
• Onion: I like to saute an onion with the butter before making my roux. It adds so much flavor! I used a white onion but a yellow onion would work as well.
• Garlic - Garlic tastes amazing in this dish, but is totally optional or you can substitute garlic powder instead.
• Breadcrumbs – Create that golden brown topping; panko gives the best crunch. Totally optional but adds nice texture!
• Fresh parsley – Adds freshness and color at the end; optional but recommended.
• Lemon Juice - A little squeeze of lemon juice at the end really brightens up this dish and adds some balance to all that creaminess.

Instructions

One of the best things about this dish is it comes together SO FAST! The casserole part is really not even necessary. You can serve it straight out of the pan if you want.

1. Preheat the oven to 350ºF.
2. Dice your onions, mince your garlic, and slice the mushrooms.
3. Bring a large pot of salted water to a boil and cook the pasta until it's al dente (usually about 1 minute less than the instructions say to cook it).
4. Drain the pasta, reserving some of the pasta water, and set it aside.
5. In a large pan over medium-high heat, sauté the fresh mushrooms with the garlic and olive oil with a pinch of sea salt for a couple of minutes until softened and lightly golden.
6. Add in the diced onions and continue sauteeing until they are transparent.
7. Deglaze the pan with the dry sherry or wine and allow it to cook off until it's almost all gone.
8. Reduce the heat to medium, and add the butter.
9. Sprinkle in flour, and cook to form a nice roux, stirring constantly so it doesn’t brown.
10. Add in the garlic and saute for about 30 seconds.
11. Slowly whisk in the chicken broth and allow it to simmer for 2 minutes.
12. Then whisk in the heavy cream until you have a smooth, creamy sauce.
13. Mix in a squeeze of fresh lemon juice.
14. Stir in the Parmesan cheese and stir until smooth.
15. Add the cooked turkey and pasta to the sauce, stirring gently to coat. Use pasta water if needed to loosen the turkey mixture.
16. Transfer everything to a greased casserole dish and spread evenly. Fold in the mozzarella.
17. Sprinkle more cheese and the breadcrumbs (optional) over the top, then cover the casserole loosely with foil.
18. Bake until hot and bubbly, then uncover and bake until the top is golden brown.
19. Finish with fresh parsley before serving.

Tips & Tricks

• If you’re adding Brussels sprouts, roast them first for the best flavor and fold them into the turkey mixture before baking.
• This dish reheats beautifully and actually tastes even better the next day.
• Don’t skip seasoning at each step; creamy sauces need salt to shine.

Final Thoughts

Leftover turkey tetrazzini is pure comfort food and one of my favorite ways to transform Thanksgiving leftovers into something that feels brand new. It’s rich, creamy, nostalgic, and practical all at once. Whether you’re feeding a crowd or stocking your fridge with easy dinners, this turkey tetrazzini recipe is a perfect way to make turkey leftovers exciting again.

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