This post contains affiliate links, please read our disclosure policy.
My favorite way to use leftover turkey is to make turkey tetrazzini. Turkey tetrazzini is a hearty pasta dish made with turkey, mushrooms, onions, linguine baked in a creamy sauce with parmesan cheese.
After Thanksgiving we usually have a ton of turkey leftover. We love to try different ways to use the turkey so we don’t get bored of it. Turkey Tetrazzini is one of my favorite recipes to make after Thanksgiving and Christmas.
Who doesn’t love a hearty and creamy baked pasta dish?! I like my turkey tetrazzini with onions and mushrooms but traditionally it is made with peas. You can also use broccoli, green beans, asparagus or really any vegetables left over from your turkey dinner.
Looking for a turkey recipe? Check out this air fryer turkey recipe, crockpot turkey breast, air fryer turkey breast or how to cook a turkey in a roaster.
Table of Contents
What is Turkey Tetrazzini?
Turkey tetrazzini is a creamy pasta casserole often made with leftover turkey, mushrooms, onions, white wine, cream of mushroom soup, sour cream and cheese. It’s a hearty dish that is filling but will have you still wanting to reach for a second helping. Don’t have leftover turkey? This dish can also be made with chicken.
Turkey Tetrazzini Ingredients
- Pasta– Linguine is great in this casserole but most pasta will work.
- Butter– Unsalted butter so I can control the amount of salt.
- Vegetables– Portobello Mushrooms, Onions, Celery
- Garlic– Fresh minced garlic you can also use jarred minced garlic.
- Italian Seasoning– Dried Italian seasoning containing dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram.
- Salt and Pepper
- Wine– Sherry or White Wine
- Condensed Cream of Mushroom Soup and Sour Cream–
- Chicken Broth– To control salt levels use a low sodium chicken broth.
- Parmesan Cheese– Freshly grated parmesan cheese adds a nice salty and cheesy flavor to top the casserole. You can also purchase grated parmesan.
How To Make Turkey Tetrazzini
- Preheat your oven to 375º F. In a pan melt butter on medium heat. Add onions, celery and mushrooms and cook about 8-10 minutes.
- Add garlic, Italian seasoning and salt and pepper. Cook for 1-2 minutes.
- Add wine to your vegetables and let cook on medium heat for another minute. Mix in turkey, mushroom soup, sour cream and chicken broth. Let cook another 3-5 minutes. Once it starts to bubble its ready.
- In a large pot boil water and add salt. Cook linguine noodles according to packaging al dente then drain.
- Mix together pasta and the sauce. Once mixed place it into a 9×13 inch baking dish that has been greased with non stick cooking spray.
- Top with Parmesan cheese. Bake at 375º F for 25 minutes.
Instead of white wine use the same amount of chicken broth.
Yes it can be made the day before. Assemble it but just don’t bake it until the day of. Make sure its covered and placed in the fridge then take it out of the fridge 30 minutes before baking.
Turkey tetrazzini can be frozen up to 3 months, or refrigerated for up to four days.
Turkey Tetrazzini
Ingredients
- 16 oz Linguine Pasta
- 2 Tablespoons Butter
- 8 oz Portobello Mushrooms
- 1 Cup Onions, Chopped
- ½ Cup Celery, Chopped
- 2 Cloves Garlic, Minced
- ½ Teaspoon Italian Seasoning
- ¼ Cup Sherry or White Wine
- 10.5 oz Condensed Cream of Mushroom Soup
- 1 Cup Sour Cream
- ¾ Cup Chicken Broth, Reduced Sodium
- ½ Cup Parmesan cheese
Instructions
- Preheat oven to 375º F.
- In a pan melt butter on medium heat. Add onions, celery and mushrooms and cook about 8-10 minutes.
- Add garlic, Italian seasoning and salt and pepper. Cook for 1-2 minutes.
- Add wine to your vegetables and let cook on medium heat for another minute.
- Mix in turkey, mushroom soup, sour cream and chicken broth. Let cook another 3-5 minutes. Once it starts to bubble its ready.
- In a large pot boil water and add salt. Cook linguine noodles according to packaging al dente then drain.
- Mix together pasta and the sauce. Once mixed place it into a 9×13 inch baking dish that has been greased with non stick cooking spray.
- Top with Parmesan cheese.
- Bake at 375º F for 25 minutes.
