Turkey Tetrazzini

Published:
|
Author: yumenjoy
|
View: 100
|
Comments: 10
|
Overall Rating: 4.6 / 5.0
Turkey Tetrazzini
⏱️ cook time 50 minutes
🍽️ servings 6
⚡ Difficulty easy

intro

Creamy, comforting baked pasta with tender turkey, earthy mushrooms, and crispy breadcrumb topping, ideal for repurposing leftover Thanksgiving turkey.

Ingredients

Cooked shredded turkey (light and dark meat) 450 grams (2 cups, shredded)
Wide egg noodles 450 grams (1 lb, dry)
Unsalted butter 5 tablespoons (70 grams)
Cremini mushrooms, sliced 225 grams (8 oz, ~2.5 cups sliced)
Yellow onion, finely diced 1 small (110 grams, ~1 cup diced)
Garlic, minced 3 cloves (9 grams, ~1 tablespoon minced)
All-purpose flour 4 tablespoons (32 grams)
Low-sodium chicken broth 2.5 cups (600 ml)
Heavy cream 1.25 cups (300 ml)
Dry white wine (optional, substitute with broth + 1 tsp lemon juice) 1/4 cup (60 ml)
Shredded parmesan cheese, divided 1.25 cups (125 grams)
Frozen peas 1.5 cups (195 grams)
Panko breadcrumbs 2/3 cup (40 grams)
Kosher salt, divided 1 tablespoon + 1.25 teaspoons (~24 grams)
Freshly ground black pepper 1/2 teaspoon (1 gram)
Dried thyme 1/2 teaspoon (0.5 grams)
Olive oil 1 teaspoon (5 ml)

Steps

1

Cook the egg noodles

Bring a large pot of heavily salted water (1 tablespoon of the kosher salt per 4 liters/1 gallon of water) to a rolling boil over high heat. Add 450 grams (1 lb) dry wide egg noodles, and cook for 5 minutes, which is 2 minutes short of the package’s al dente recommendation (noodles will finish cooking in the oven). Drain noodles, toss with 1 teaspoon olive oil to prevent sticking, and set aside.

Step 1
step1：Cook the egg noodles
2

Sauté vegetable base

Heat 4 tablespoons (56 grams) of unsalted butter in a large, deep skillet over medium heat. Once butter is melted and foaming subsides, add 1 small (110 grams) finely diced yellow onion and 225 grams (8 oz) sliced cremini mushrooms, season with 1/2 teaspoon kosher salt, and cook for 7 minutes, stirring occasionally, until mushrooms are deep golden and onions are translucent and soft. Add 3 cloves (9 grams) minced garlic and 1/2 teaspoon dried thyme, and cook for 30 seconds, stirring constantly, until fragrant.

Step 2
step2：Sauté vegetable base
3

Make the cream sauce

Sprinkle 4 tablespoons (32 grams) all-purpose flour over the cooked vegetables, stir constantly for 2 minutes over medium heat to cook out the raw flour taste, creating a light roux. Slowly pour in 1/4 cup (60 ml) dry white wine (or equal amount chicken broth, if skipping wine), stirring constantly until fully absorbed. Gradually whisk in 2.5 cups (600 ml) low-sodium chicken broth to avoid lumps, then bring the mixture to a gentle simmer. Stir in 1.25 cups (300 ml) heavy cream, 1 cup (100 grams) shredded parmesan cheese, remaining 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Simmer for 3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a metal spoon.

Step 3
step3：Make the cream sauce
4

Combine casserole filling

Remove the sauce from heat, then fold in the drained partially cooked egg noodles, 450 grams (2 cups) shredded cooked turkey, and 1.5 cups (195 grams) frozen peas (no need to thaw first). Stir gently with a rubber spatula until all ingredients are evenly coated in sauce, taking care not to overmix and break the tender noodles.

Step 4
step4：Combine casserole filling
5

Assemble the casserole

Preheat your oven to 190°C (375°F), and grease a 9x13 inch (23x33 cm) glass baking dish with nonstick cooking spray or a thin swipe of butter. Transfer the entire noodle and turkey mixture from the skillet into the prepared baking dish, spreading it into a smooth, even layer with a spatula. In a small bowl, mix 2/3 cup (40 grams) panko breadcrumbs with the remaining 1 tablespoon (14 grams) melted unsalted butter and remaining 1/4 cup (25 grams) shredded parmesan cheese, then sprinkle this crumb topping evenly over the entire surface of the casserole.

Step 5
step5：Assemble the casserole
6

Bake and rest the dish

Place the baking dish on the middle oven rack, and bake uncovered for 22-25 minutes, until the sauce is actively bubbling around the edges of the dish and the breadcrumb topping is deep golden and crispy. Remove the dish from the oven using oven mitts, and let it rest for 10 minutes at room temperature before serving to allow the sauce to set and thicken.

Step 6
step6：Bake and rest the dish

Tips

1.This recipe is ideal for repurposing leftover roasted Thanksgiving turkey; use a mix of light and dark meat for the best flavor and texture, shredding it into bite-sized pieces for even distribution.
2.Do not fully cook the egg noodles before baking: they will absorb sauce and finish cooking in the hot oven, and overcooking noodles first will result in a mushy, unpleasantly soft final dish.
3.If skipping the optional dry white wine, substitute an equal amount of low-sodium chicken broth plus 1 teaspoon of fresh lemon juice to replicate the wine’s bright, acidic balance in the cream sauce.

✨ You May Also Like

Main Course
🍜 United Kingdom

A showstopping classic of tender seared beef, savory mushroom duxelles, and crisp prosciutto wrapped in flaky golden puff pastry, baked to juicy perfection.

⏱️ 2 hours 1Main Course ★ 4.7
Main Course
🍜 India

Tender charred marinated chicken simmered in a rich, spiced creamy tomato sauce, this iconic Anglo-Indian curry pairs perfectly with basmati rice or warm naan.

⏱️ 50 minuteMain Course ★ 4.8
Main Course
🍜 Thailand

Classic tangy, sweet, and savory Thai stir-fried rice noodles with shrimp, tofu, and crunchy garnishes, balancing all five core Thai flavor profiles.

⏱️ 30 minuteMain Course ★ 4.6
Main Course
🍜 United Kingdom

Crispy golden beer-battered cod and fluffy double-fried chips, served with tangy tartar sauce and malt vinegar: the timeless, beloved British pub comfort classic.

⏱️ 45 minuteMain Course ★ 4.9
Main Course
🍜 Mexico

Smoky, chile-marinated pork tacos with caramelized pineapple, fresh cilantro, and lime: a beloved classic Mexican street food perfect for casual summer gatherings.

⏱️ 1 hour 45Main Course ★ 4.7
Main Course
🍜 United States

Crunchy Fritos corn chips layered with savory beef chili and melted cheddar, topped with cool, zesty fixings for a beloved, cozy Tex-Mex comfort food.

⏱️ 35 minuteMain Course ★ 4.9

Turkey Tetrazzini:Frequently Asked Questions

1.Can I use leftover Thanksgiving turkey for this tetrazzini, and is there a benefit to using a mix of light and dark meat? ▾
Absolutely—this recipe is purpose-built for repurposing leftover Thanksgiving turkey! A 50/50 mix of shredded light and dark meat works best: dark meat adds rich, juicy depth, while light meat keeps the texture bright and balanced. Skip any tough, overly crispy skin bits, and shred turkey into bite-sized pieces for even distribution in every forkful.
2.What if I don’t have wide egg noodles on hand? Can I substitute another type of pasta? ▾
You can easily swap in other sturdy, sauce-grabbing pastas if needed. Broken fettuccine pieces, rotini, or campanelle all work wonderfully, as their ridges and thick structure hold up to baking and cling to the creamy sauce. Avoid ultra-thin pastas like angel hair, which turn mushy in the oven, and cook pasta 1 minute short of package al dente directions pre-bake.
3.Do I have to use cremini mushrooms, or can I swap in a different mushroom variety? ▾
Cremini mushrooms bring the perfect earthy, umami base for this dish, but you have flexible swap options. Mild white button mushrooms work for a more subtle flavor, or a mix of cremini and shiitake adds extra gourmet depth. Always sauté mushrooms until they release all their moisture and turn golden, so they don’t water down the creamy sauce as it bakes.
4.How do I keep the breadcrumb topping crispy instead of turning soggy while baking? ▾
The trick to that perfect shatteringly crisp topping is two simple steps. First, toss dry breadcrumbs (panko works great for extra crunch) in melted unsalted butter before sprinkling them over the top, so they toast evenly. Second, bake the tetrazzini uncovered for the final 10 minutes of cook time, skipping foil once the topping is added to let moisture escape.
5.Can I assemble this tetrazzini ahead of time for a weeknight meal or potluck? ▾
You absolutely can, and many home cooks find the flavors taste even better after melding! Assemble the full dish (hold off on adding the breadcrumb topping) up to 2 days in advance, cover tightly, and store it in the fridge. Add the buttered breadcrumbs right before baking, and tack on 5-7 extra minutes of bake time to account for the cold starting temperature.
6.My creamy sauce came out too thin—what causes that, and how can I fix it? ▾
Thin sauce usually traces back to two common missteps: undercooking the butter-and-flour roux base, or skipping the step of draining excess moisture from sautéed mushrooms and onions. If your sauce is thin pre-bake, simmer it 2-3 minutes to thicken before tossing with pasta and turkey; if it’s thin after baking, broil for 2 minutes to reduce the top layer slightly.
7.Is there a simple way to adapt this recipe for lactose-free or dairy-free diets? ▾
You can adapt this for dairy-free eaters without losing that signature rich, creamy texture. Swap regular unsalted butter for plant-based butter, use a mix of unsweetened oat milk and dairy-free cream cheese for the sauce base, and use dairy-free panko for the topping. Shred any dairy-free cheese you add very finely, as it tends to melt less smoothly than dairy cheese.
8.What oven temperature and bake time gives the best, most even results for this tetrazzini? ▾
Bake your assembled tetrazzini at 375°F for consistent, even cooking every time. Cover it tightly with foil for the first 25 minutes to heat the filling through without drying out the pasta or edges, then remove the foil, add the buttered breadcrumb topping, and bake 10 more minutes until the sauce bubbles around the edges and the topping is golden.
9.Can I freeze baked or pre-assembled tetrazzini for quick future meals? ▾
This dish freezes beautifully for up to 3 months, whether baked or pre-assembled. Let cooked tetrazzini cool completely to room temperature first, then portion into airtight, freezer-safe containers with a half-inch of headspace for expansion. Thaw overnight in the fridge before reheating, and add a fresh sprinkle of buttered breadcrumbs to revive that crispy top.
10.How finely should I dice the yellow onion so it blends well into the creamy sauce? ▾
Stick to a ¼-inch fine dice for your yellow onion, as noted in the recipe, for the most cohesive sauce texture. Sauté the diced onion in butter over medium-low heat for 5-7 minutes until it’s soft and translucent (not browned or crispy), so it melts seamlessly into the sauce instead of leaving large, crunchy onion chunks scattered through the dish.
11.Can I use raw, uncooked turkey instead of pre-cooked leftover turkey for this recipe? ▾
You can, but you’ll need to cook it fully first to follow food safety guidelines. Dice raw turkey breast or thigh into 1-inch pieces, sauté in a little butter until it reaches an internal temperature of 165°F, then shred or chop it before adding to the sauce. Using pre-cooked leftover turkey cuts down on prep time, which is part of this recipe’s low-fuss, cozy appeal.
12.Why did my egg noodles turn mushy in the finished baked tetrazzini? ▾
Mushy, oversoft noodles almost always happen because you overcooked them before baking. Remember that noodles will continue to cook as they absorb creamy sauce in the hot oven, so boil them for 1 full minute less than the package’s listed al dente cook time. Drain immediately and toss with a tiny pat of butter to prevent sticking before mixing into the sauce.
13.What simple seasonings make this creamy tetrazzini taste more flavorful without overpowering it? ▾
You don’t need fancy ingredients to amp up the flavor! A pinch of freshly ground black pepper, a light grating of fresh nutmeg, a teaspoon of dried thyme, and a quarter cup of dry sherry added to the mushroom and onion sauté elevates the creamy base perfectly. Mix a little grated parmesan into the breadcrumb topping for extra salty, umami depth.
14.Can I mix extra veggies into this tetrazzini to make it a more balanced one-pan meal? ▾
This recipe is super flexible for nutrient-boosting add-ins! Steamed peas, roasted broccoli florets, diced roasted red peppers, or 1-inch pieces of blanched asparagus all mix in beautifully without throwing off the sauce texture. Just pat any added veggies dry before tossing them in, so excess trapped water doesn’t thin out your rich, creamy filling.
15.Should I use salted or unsalted butter for this recipe, and does the choice really matter? ▾
Stick with unsalted butter for both the sauce base and buttered breadcrumb topping, as it lets you control the exact salt level of the dish to match your taste. If you only have salted butter on hand, cut any additional added salt in half when seasoning the sauce, and taste as you go—you can always add a pinch more salt, but you can’t remove it once it’s mixed in.
16.What’s the best way to reheat leftover tetrazzini so it doesn’t dry out or turn greasy? ▾
For the best leftover texture, reheat portions in the oven, covered with a loose piece of foil, at 350°F for 15-20 minutes until heated all the way through. Add a tablespoon of milk or low-sodium chicken broth per serving before covering to loosen the sauce as it heats. Skip the microwave if you can—it tends to make noodles gummy and causes the sauce to separate and turn greasy.

Comments (10)

2 days ago

OMG this was such a game changer for our post-Thanksgiving leftover turkey! I had no clue what to do with all that extra roasted turkey and this was so easy to throw together, even on a chaotic weeknight. My kids loved it, even my picky 7 year old who hates mushrooms picked around them and still ate two servings. SO creamy and cozy, perfect for cold Ohio November nights.

yesterday

Same! I used leftover turkey from our Sunday roast last week and it tasted even better than the original roast dinner if you ask me, that creamy sauce soaks right into the pasta and makes every bite taste so rich.

2 hours ago

So glad this worked for your leftover turkey! If your kiddo isn’t a mushroom fan, you can easily swap them for roasted peas or steamed broccoli next time without messing up the sauce consistency at all.

yesterday

Brought this to my office potluck yesterday and people were begging me for the recipe before I even left the break room! It was so easy to prep the night before and just pop in the oven when I got to work, zero stress. The only tweak I made was adding a little extra parmesan on top for that crispy golden crust, total chef’s kiss.

2 hours ago

Love the extra parmesan crust idea! Prepping ahead is such a smart move for potlucks, this casserole holds up beautifully in the fridge for up to 2 days before baking if you want to save even more time on busy weeks.

5 minutes ago

Made a big batch of this on Sunday for my weekly meal prep and it held up perfectly all week in the fridge! I portioned it out into individual containers and just microwaved it for 2 minutes at lunch, no weird separated sauce or mushy pasta. Super easy, way better than the sad takeout I usually buy for work lunches. Will be making this monthly for sure.

3 days ago

Wait, has anyone tried this with gluten free pasta? I’m always nervous creamy baked pastas will get gummy with GF noodles, but this looks too good to pass up for our family dinner this weekend. I have leftover turkey from my sister’s birthday dinner I need to use up!

2 days ago

I made it with brown rice GF pasta last week and it turned out perfect! Just make sure you undercook the pasta by a couple minutes before baking so it doesn’t get mushy in the oven, that’s my go-to trick for any baked GF pasta.

2 days ago

Great tip from Liz! Gluten free pasta works perfectly here as long as you cut the boil time by 2-3 minutes. You can also add a splash of extra chicken broth if the sauce feels too thick when you’re mixing it up with the GF noodles.

5 days ago

As a college senior with barely any cooking skills and a tiny apartment oven, this was totally foolproof! I used shredded deli turkey because I didn’t have any leftovers lying around, and it still slapped. 10/10, way better than the frozen dinners I usually survive on during exam weeks. Total cook time was exactly what the recipe said too, no weird surprises.

3 days ago

So glad this was approachable for you! Deli turkey is such a great swap if you don’t have leftover roasted turkey on hand, you can even use shredded rotisserie chicken in a pinch too if that’s what you’ve got in the fridge.

2 weeks ago

I’ve been making tetrazzini for 40 years and this version is one of the best I’ve ever tried! The sauce is so rich without being heavy, I added a handful of frozen sweet peas because that’s how my mom always made it, and it was the perfect pop of color and sweetness. My bridge club raved about it when I served it at our last meeting.

30 minutes ago

Just pulled this out of the oven for family dinner and my wife already said it’s going into our regular weeknight rotation! It was so easy, I didn’t even have to run to the grocery store because I had all the ingredients on hand – pasta, leftover turkey, cream of mushroom, a little cheese, done. The only thing I’ll do different next time is add a sprinkle of buttered panko on top for extra crunch.

5 minutes ago

The buttered panko topping is chef’s kiss! I mix panko with a little melted butter and parmesan before sprinkling it on, then add it for the last 10 minutes of baking so it gets perfectly crispy and golden without burning.

2 hours ago

Wait, is this supposed to be really runny when you put it in the oven? I mixed everything up and the sauce seems really thin, I’m worried it’s going to be soup instead of a baked pasta 😭 Did I mess up the measurements?

30 minutes ago

Don’t panic! It’ll thicken up so much as it bakes and the pasta absorbs some of the sauce, I thought the exact same thing my first time making it and it turned out perfect. Just let it rest 5 minutes when you take it out of the oven too, that helps set the sauce right up.

5 minutes ago

Beth is totally right! The sauce will look thinner when you first assemble the casserole, but it thickens as it bakes and rests. If it still feels too loose after baking, you can pop it back in for 5 extra minutes uncovered to help evaporate a little extra liquid.

1 week ago

This was so satisfying for a post-gym dinner! I lightened it up a little by using half and half instead of heavy cream and added a ton of sautéed spinach, and it still felt super creamy and indulgent without weighing me down. 10/10, even my gym buddy who is super strict with his macros asked for the recipe after he tried a bite.

5 days ago

Love that lightened up swap! Half and half works beautifully here, and adding extra veggies is always a great call to bulk up the servings without losing any of that cozy, comfort food flavor.

just now

Just pulled this out of the oven for our extended family Sunday supper! The whole house smells amazing, I already know everyone is going to go home with tupperwares of leftovers. It’s the ultimate comfort food, no fancy ingredients, zero fussy steps, and that creamy sauce looks to die for. I paired it with a simple side salad and some buttery garlic bread and it’s shaping up to be the perfect cozy weekend meal.