Turkey Tetrazzini

Turkey tetrazzini recipe, a turkey casserole with egg noodles, mushrooms, peas, Parmesan and Swiss cheeses, cream, bread crumbs and turkey.

Print
Photography Credit: Elise Bauer

Turkey leftovers anyone? Try this American classic turkey casserole—Turkey Tetrazzini—a hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey peas, and egg noodles.

Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years.

Turkey Tetrazzini

I made this for them the other night and judging by my dad’s three servings, it passes with flying colors. It’s a great way to use up turkey leftovers!

 

Turkey Tetrazzini Recipe

Print
  • Prep time: 20 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 12 ounces mushrooms, sliced (about 4-5 cups)
  • 8 Tbsp unsalted butter, divided 3 Tbsp, 4 Tbsp, and 1 Tbsp
  • 1/4 cup all-purpose flour
  • 12 oz egg noodles, spaghetti, linguini or other pasta
  • 1 1/2 cups of milk
  • 1/4 cup whipping cream
  • 2 cups chicken broth
  • 1/4 cup dry sherry (or vermouth or dry white wine)
  • 3 cups coarsely chopped cooked turkey
  • 1 cup peas
  • 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
  • 1/3 cup shredded Swiss cheese
  • 2 Tbsp lemon juice
  • Salt and Pepper
  • Ground nutmeg (optional)
  • 1/3 cup fine fresh bread crumbs (or panko)
  • Freshly chopped parsley for garnish (optional)

Method

1 Preheat oven and heat water for pasta: Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Sauté mushrooms: Cook the mushrooms in 3 Tbsp of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.

3 Make a roux with flour and butter: In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

4 Add pasta to boiling water: About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Make sauce by adding milk, cream, broth, sherry to roux: Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 Combine pasta with sauce, mushrooms, turkey, peas, cheese, lemon juice, nutmeg: When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7 Make breadcrumb Parmesan topping: In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

8 Bake: Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Turkey Tetrazzini on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Turkey Tetrazzini

Showing 4 of 55 Comments

  • Brandi

    This was delicious. I substituted Swiss cheese for mozzarella and it was still good. Very simple and quick. Everyone had a second helping. Thank you

  • Nettie

    Cream? Sour cream or half and half?

  • Dwayne Todd

    Made this for four last night. It has more ingredients than some recipients but it’s still pretty simple to make. It makes a lot and had to split it between two baking dishes. She’s right in the cooking instructions…you need to use more salt than you think you do! I skipped the mushrooms and added carrots and corn for a little extra texture and color. The flavor is very good. If I make it again, I’d definitely make more of the sauce. The sauce was fully absorbed by the noodles and I like my tetrazzini on the saucier side.

  • Denise

    This was one of the best recipes for Turkey Tetrazzini I’ve tried. And it was easy. It does make a lot, although no complaints! I made one small casserole for me and put the rest into a 9×13 pan for my mom and sister. Everyone loved it.

  • Roy Turning

    Loved it! I used soy milk since that’s all I have around the house but the cream was the real stuff from cows. I switched the Swiss cheese out for white cheddar just because I hate Swiss cheese. I also added celery. It all worked out great and this was my first time ever to make a roux, (not as hard as I thought it would be). My better half wants onions added but what does she know. Total servings should be listed as at least 8 unless your talking heavy construction workers on a cold day.

View More Comments / Leave a Comment
Recipe you may also like
To Top
Turkey TetrazziniTurkey Tetrazzini