Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
I’ve been looking for a recipe to use up Thanksgiving turkey leftovers that my whole family would love and would be different from the usual soup.
This recipe is perfect to use up those turkey leftovers without your family feeling like they are still eating the same turkey again. If you don’t have enough leftovers to make this amazing recipe but would still like to give it a try. You can also use thick cut deli turkey meat cut into cubes.
Easy Turkey Tetrazzini: The Perfect Recipe for Turkey Leftovers
Here is what you need:
8oz spaghetti 1/2 cup butter 1 small yellow onion, diced 1 8oz container of white mushrooms, cleaned and sliced 2 cups peas 1/2 cup parsley 1 1/2 cups of milk 1 1/2 cups vegetable or chicken stock 1 cup Parmesan cheese 1/2 cup Pecorino Romano Salt & Pepper to taste 4 cups cooked turkey meat or 1 1/4 lb 1/2 cup seasoned bread crumb 1 TBSP Olive oil
Step 1: Cook pasta according to package directions, once cooked drain and set aside. 
Step 2: Clean and slice mushrooms, then chop onion and parsley and set aside. 
Step 3: Melt butter in pan, then saute mushrooms, onion, peas and parsley, add pepper and salt to taste. Then remove mushroom and pea mixture from pan and let cool in a bowl. 
Step 4: Next make your roux by mixing 1/4 cup butter with 3 tablespoons flour. Cook roux until light tan. 
Step 5: Then add milk and stir until smooth then add cheeses and stock until all the cheese is melted. Then add mushroom mixture and turkey meat to cheese sauce and stir until combined. 
Step 6: In a small bowl; mix Olive oil, bread crumb and grated cheese together. 
Step 7: Next butter your baking dish, then add cooked pasta, top with cheese sauce mixture, then top with bread crumb mixture. 
Step 8: Bake for 15 minutes at 400. Then enjoy! 
Other recipes you’ll love:
Turkey Tetrazzini
Ingredients
- 8 oz. spaghetti
- 1/2 cup butter
- 1 small onion, diced
- 1 8oz container of white mushrooms (cleaned and sliced)
- 2 cups peas
- 1/2 cup parsley
- 1 1/2 cups milk
- 1 1/2 cups vegetable or chicken stock
- 1 cup Parmesan cheese, grated
- 1/2 cup Pecorino Romano, grated
- Salt & Pepper-to taste
- 4 cups cooked turkey meat (or 1 1/4 lb )
- 1/2 cup seasoned bread crumb
- 1 tbsp Olive oil
Instructions
Cook pasta according to package directions, once cooked set aside
Clean and slice mushrooms, then chop onion and parsley and set aside.
Melt butter in pan, then saute mushrooms, onion, peas and parsley, add pepper and salt to taste. Then remove mushroom and pea mixture from pan and let cool in a bowl.
Next make your roux by mixing 1/4 cup butter with 3 tablespoons flour. Cook roux until light tan.
Then add milk and stir until smooth then add cheeses and stock until all the cheese is melted. Then add mushroom mixture and turkey meat to cheese sauce and stir until combined.
In a small bowl; mix Olive oil, bread crumb and grated cheese together.
Next butter your baking dish, then add cooked pasta, top with cheese sauce mixture, then top with bread crumb mixture.
Bake for 15 minutes at 400. Then enjoy!
PIN FOR LATER:
Ruth Soukup
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Always wanted to taste something like this thanks for the recipe.
Made this. Two issues, you say to add cheeses (plural) then later you say add grated cheese to breadcrumbs….?
Also in ingredients you say 1/4 cup butter, but then you sure mushrooms, etc in butter and then later you say make roux out of all the butter
Which and how much cheese goes in the sauce and which and now much do you mix with the breadcrumbs?
Turkey’s always my go to, and this recipe takes it all to a whole new level.
Looks wonderful, thank you for sharing ingredients with us.