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Leftover Turkey Tetrazzini

A close-up of a serving spoon lifting a portion of creamy Leftover Turkey Tetrazzini from a casserole dish, showing pasta, turkey, and mushrooms.
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Transform your leftover turkey into a rich, cheesy, and satisfying pasta bake with this classic American casserole recipe. This dish is designed to be comforting and delicious, masking its humble origins with a creamy mushroom sauce and a golden baked topping.

Ingredients

Scale
  • 2 cups cooked shredded turkey
  • 8 ounces spaghetti or linguine
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1/4 cup chopped onion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 cup chicken broth or turkey broth
  • 1/4 cup dry sherry or additional broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded Swiss or Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup breadcrumbs (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Cook spaghetti or linguine according to package directions until al dente. Drain and set aside.
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add sliced mushrooms and chopped onion. Cook until softened, about 5-7 minutes.
  3. Sprinkle flour over the mushroom and onion mixture. Stir and cook for 1 minute.
  4. Gradually whisk in milk and broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  5. Stir in sherry (if using), salt, pepper, and garlic powder.
  6. Add the shredded turkey and cooked pasta to the sauce. Stir gently to combine.
  7. Pour the mixture into a greased 9×13 inch baking dish.
  8. In a small bowl, combine Swiss or Gruyere cheese, Parmesan cheese, and breadcrumbs (if using). Sprinkle evenly over the pasta mixture.
  9. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
  10. Let stand for 5-10 minutes before serving.

Notes

  • For a smoother sauce, you can blend the mushroom and onion mixture before adding the liquids.
  • If you don’t have sherry, use an equal amount of extra broth.
  • This casserole freezes well. Let it cool completely, then cover tightly with plastic wrap and then foil. Reheat in a 350°F (175°C) oven until heated through.

Nutrition

Find it online: https://recipestokeep.com/leftover-turkey-tetrazzini/