Turkey Tetrazzini

My family’s favorite Turkey Tetrazzini recipe, made with linguine or spaghetti, fresh mushrooms, and peas in a rich parmesan cream sauce with a buttery breadcrumb topping. This baked pasta dish is a great way to use leftover Thanksgiving turkey and makes a comforting freezer meal for a cold winter night.

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Why You’ll Love This Turkey Tetrazzini Recipe

I love Thanksgiving dinner, but I tend to start getting antsy with my leftovers after a day or two of the traditional sliced turkey, gravy, and stuffing plate.

For brunch and lunch, my heart belongs to the Monte Cristo Sandwich, Turkey Panini, or a cup of Turkey Wild Rice Soup. But, when Sunday rolls around and I’ve been outside putting up Christmas decorations, I want something extra cozy for dinner.

Enter: Turkey Tetrazzini, comfort food at its best. Here’s why my family and I love this recipe, and make it every year after Thanksgiving.

1. It’s a great way to use leftover turkey in a dish that tastes nothing like your holiday feast.
2. It’s versatile. Have leftover roasted chicken or a holiday ham in the fridge instead of turkey? Green beans instead of peas, or a mix of peas and carrots? This recipe works with a number of swaps and customizations to make it your own.
3. As a casserole, it freezes well if you’re “turkey’d out”, or want to make the most of your holiday leftovers for a future dinner.

What is Tetrazzini?

Tetrazzini is an American pasta dish traditionally made with a parmesan cream sauce, wine or sherry, and mushrooms. The protein in the dish can vary between turkey, chicken, and seafood versions, such as shrimp or tuna.

While Tetrazzini is not an Italian dish, food historians agree that it was named for famous Italian soprano, Luisa Tetrazzini, in the early 20th century.

Origin accounts vary, but many attribute its creation to Chef Ernest Arbogast of the Palace Hotel in San Francisco in 1905, when Madame Tetrazzini performed in the hotel’s Palm Court. Within a few years, the dish had found its way to New York City, where it gained popularity. 1908, Good Housekeeping wrote of the dish appearing on a menu at a “restaurant on Forty-second street”, which many believe to be the Knickerbocker Hotel. (Source: Erica J. Peters, San Francisco, A Food Biography, p. 177)

Most modern Tetrazzini recipes are baked in a casserole dish with a crunchy topping, such as breadcrumbs or almonds (most often mixed with additional parmesan, or another grated cheese). Stovetop variations are common as well.

Ingredients You’ll Need

• Dry Spaghetti or Linguine. If you don’t have it on hand, you can also substitute fettuccine. I find that angel hair is too delicate, and bucatini, too hearty.
• Cooked Turkey Breast. I like to roughly shred the turkey instead of cubing it for a more cohesive bite with the pasta strands. If you have dark meat turkey to use up, feel free to add it in, but the dish should mostly utilize breast meat.
• Sliced Fresh Mushrooms. I’ve made this dish with both white button and cremini (“baby bella”) mushrooms. We prefer cremini, as they add a fuller, more mushroomy flavor to the dish.
• Yellow Onion (or Shallot) and Garlic. Aromatics that build the sauce’s base layer of flavor.
• Unsalted Butter. For sautéing the mushrooms and aromatics, making the roux, and the breadcrumb topping.
• All Purpose Flour. To thicken the cream sauce.
• Chicken Stock or Broth. The base for this Tetrazzini is a cross between velouté and béchamel, using both chicken stock for flavor and dairy for richness.
• Dairy. I use a combination of whole milk and heavy cream for an extra luxurious sauce.
• Dry Sherry. Sherry pairs beautifully with poultry and mushrooms, adding a hint of sweetness and mildly nutty flavor. If you don’t have dry sherry, you can substitute dry white wine (such as Pinot Grigio), or omit.
• Ground Nutmeg. Like many cooks, I use a hint of nutmeg in almost all white sauces to add a subtle warmth and complexity.
• Grated Parmigiano Reggiano. Adds a salty, nutty flavor to both the cream sauce and breadcrumb topping.
• Frozen Peas. No need to defrost–they’ll cook through as the casserole bakes. If you have leftover cooked peas from a holiday dinner, feel free to add those instead!
• Fresh Herbs. I add earthy fresh thyme leaves to the sautéed mushrooms, and fresh parsley to brighten the dish before baking.
• Plain Panko Breadcrumbs. For the casserole’s crunchy topping.
• Kosher Salt and Freshly Ground Black Pepper

How to Make Turkey Tetrazzini

This Turkey Tetrazzini recipe is straightforward to make, but it does require a few steps and separate pots to cook the pasta, make the sauce, and assemble the casserole. The flavor payoff is worth it!

Cook the Pasta

While you’re preparing the sauce, cook your pasta in salted water just until it’s al dente. While I never break long strands of dry pasta in half prior to cooking in my Italian recipes, I do for this American casserole. It makes the baked dish easier to scoop.

Make the Sauce

To make the Tetrazzini, start by sautéing the mushrooms and aromatics in a large pot with butter. You’ll do this in three stages: 1. sweating the mushrooms until their released liquid evaporates; 2. adding the onion or shallot to the pot, continuing to cook until the mushrooms start to brown; and, 3. stirring in the garlic and thyme for the last minute, until fragrant.

Remove the mushroom mixture from the pot and set it aside while you make the cream sauce. In the same pot, melt a few more tablespoons of butter, and stir in the flour. Cook this for just 1-2 minutes, creating a roux that will make the sauce thick and creamy.

Whisk in the chicken stock or broth, milk, cream, and sherry, and season with salt, pepper, and nutmeg. When the sauce coats the back of a spoon (it’ll take about 5 minutes of cooking), whisk in Parmigiano Reggiano until the mixture is smooth.

Assemble, Bake, and Serve the Tetrazzini

Off the heat, fold in the cooked turkey, reserved mushroom mixture, frozen peas, parsley, and cooked pasta. Taste the Tetrazzini and season with additional salt, and pepper if needed.

Transfer the mixture to a buttered 4.8 quart baking dish. (My Emile Henry 13×9 Large Rectangular Baker is pictured here–one of my favorite casserole pans!)

To make the topping, melt the last tablespoon of butter and combine it with the Panko, remaining parmesan, and a few grinds of black pepper. Sprinkle the breadcrumb mixture evenly over the top of the Tetrazzini.

Bake the casserole at 400 degrees F for 25 minutes, until the sauce is bubbly. Watch it while it’s baking–I’ve made this in a few different ovens, and sometimes, the crumb topping has started to brown rapidly after about 15 minutes. If it’s toasting too much, lay a piece of foil over the top of the casserole as it finishes baking.

Serve the Tetrazzini hot, letting it settle for a just a few minutes after taking it out of the oven. The sauce will thicken quite a bit as it cools.

This casserole is quite rich, so I don’t typically serve side dishes with it other than warm Italian bread and/or a simple garden salad. Tetrazzini is a filling meal on its own!

Tips for Making the Best Turkey Tetrazzini

• Don’t overcook the pasta. You want to bring the linguine or spaghetti just to al dente when you boil it. It’s going to soak up some of the sauce and continue cooking a little when it bakes. If you make it too soft to start, it’ll turn mushy in the casserole.
• Don’t think that it looks “too saucy” when you pour it into the casserole dish. My only beef with some Tetrazzini recipes is that they’re incredibly dry after they’re baked. Just like a creamy macaroni and cheese, the sauce is going to thicken up both as it bakes and after it comes out of the oven. It should look “saucy”, as in the photo above. Saucy is good.
• Season to taste. I use my favorite homemade or boxed chicken stock in this recipe. I prefer chicken stock to broth, as it tends to bring a deeper flavor to the dish, but either is fine. Commercially, salt content varies by brand. I’ve been conservative with the salt quantities in the recipe to allow for this, so add your salt to taste when making the sauce.

Recipe FAQ’s

Q. Can I make this Turkey Tetrazzini recipe with other proteins?

A. Absolutely! This recipe is also a fantastic way to use a roasted or rotisserie chicken in the wintertime. You can also make this dish with leftover holiday ham or a ham steak. I recommend dicing ham instead of shredding.

As I mentioned at the start of the article, Tetrazzini can also be made with cooked seafood, such as tuna, salmon, or shrimp. Red meat is not a typical substitution.

Q. Can I make this dish gluten or dairy free?

A. I have not tested this specific recipe gluten or dairy-free substitutions, so I’m unable to advise. (I would never want to steer you wrong!) If you have restrictions to consider, I recommend consulting a recipe specifically developed with these dietary guidelines in mind, such as this Dairy and Gluten Free Chicken Tetrazzini from the Eating with Food Allergies blog.

Q. Can I freeze Turkey Tetrazzini?

A. This dish makes a great freezer meal. You can either freeze it as one big casserole, or portion it out into smaller servings.

Assemble the casserole in a buttered, freezer-safe baking dish. Wrap it tightly with foil, freezing it unbaked. When ready to make the casserole, defrost the Tetrazzini and bake as directed. To defrost, I pop it in the refrigerator the night before.

I like to leave the Panko off of the Tetrazzini when freezing, and mix it up fresh to top the defrosted casserole. It only takes a couple of minutes, and ensures the crispiest breadcrumbs.

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5 from 33 votes

Turkey Tetrazzini

by Amanda Biddle

This creamy Tetrazzini recipe with mushrooms and peas is easy to make with leftover turkey after Thanksgiving or rotisserie chicken. With a rich parmesan cream sauce, this casserole is cold weather comfort food at its best!

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 to 8 servings

Ingredients

For the Tetrazzini

• ▢ 6 tablespoons unsalted butter , divided
• ▢ 1 pound cremini mushrooms , sliced
• ▢ 1 cup chopped shallots or onion
• ▢ 2 cloves garlic , finely chopped
• ▢ 1 teaspoon fresh thyme leaves , chopped
• ▢ 1/3 cup all purpose flour
• ▢ 2 cups chicken broth or stock *
• ▢ 2 cups whole milk
• ▢ 1-1/2 cups heavy cream
• ▢ 2-3 tablespoons dry sherry (depending on how much you want to taste it)
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 3/4 cup grated Parmigiano Reggiano
• ▢ 3/4 cup frozen peas
• ▢ 3 cups shredded cooked turkey breast
• ▢ 1/4 cup chopped Italian parsley , plus additional for garnish
• ▢ 12 ounces dry linguine or spaghetti , snapped in half
• ▢ kosher salt and freshly ground black pepper

For the Breadcrumb Topping

• ▢ 1 tablespoon unsalted butter , melted
• ▢ 1/2 cup unseasoned Panko breadcrumbs
• ▢ 1/4 cup grated Parmigiano Reggiano
• ▢ 1/4 teaspoon freshly-ground black pepper

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Instructions 

Prep

• Preheat oven to 400 degrees F.  Butter a 4.8-qt (13×9) casserole dish. 
• While making the Tetrazzini sauce (instructions follow), cook the pasta in a separate pot of salted boiling water just until al-dente. Drain well.

Make the Sauce and Assemble the Casserole

• Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat, until foaming subsides. Add mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until liquids are released and mostly evaporated, about 5 minutes. 
• Add onions or shallots and cook for about 3-4 more minutes, until mushrooms are beginning to brown. Stir in garlic and thyme and cook for 1 minute, until fragrant. Remove mixture from pan and set aside.
• Melt 4 more tablespoons of butter in the empty pan. Stir in flour and cook for 1-2 minutes. Whisk in broth/stock, milk, cream, sherry, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue cooking, whisking, until the sauce is smooth, glossy, and coats the back of a spoon, about 5 minutes. 
• Whisk in 3/4 cup Parmigiano Reggiano until smooth. Remove from heat and fold in sautéed mushrooms, peas, shredded turkey, and parsley. Season to taste with salt and pepper.*
• Stir in the cooked pasta and pour the mixture into the prepared casserole dish.

Make the Breadcrumb Topping

• In a bowl, stir together the melted butter, Panko breadcrumbs, parmesan, and 1/4 teaspoon black pepper. Sprinkle breadcrumb mixture evenly across the Tetrazzini.

Bake and Serve the Tetrazzini

• Place casserole dish on a baking sheet and bake for 25 minutes, until the topping is toasted and sauce is bubbling. Watch the breadcrumbs, particularly around the 15-minute mark. If they're starting to brown too quickly, shield the top of the dish with a piece of foil.
• Let the Tetrazzini stand for a few minutes after baking. Garnish with parsley and serve hot. The sauce will thicken significantly as it cools.

Video

Notes

*Salt content can vary by brand of store bought broth/stock. Readers using brands of stock that are on the saltier side will only need to add an extra pinch or two of kosher salt before baking. Those who use low sodium varieties (or a homemade recipe that doesn’t contain salt), will likely need to use a heavier hand so the sauce isn’t bland. Taste the Tetrazzini before baking and adjust as needed.

For ingredient substitutions and freezer instructions, see the FAQ’s in the blog post above.

Nutrition Estimate

Serving: 0.125recipe | Calories: 660kcal | Carbohydrates: 53g | Protein: 37g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 677mg | Potassium: 886mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1453IU | Vitamin C: 11mg | Calcium: 317mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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Editor’s note: This recipe was originally published Striped Spatula on November 23, 2018. We updated the article in 2022 with additional copy to best serve our readers.

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