The Ultimate Creamy Turkey Tetrazzini: Your Go-To Leftover Turkey Casserole from Scratch

After a festive holiday meal, finding creative and delicious ways to utilize leftover turkey can be a delightful challenge. Look no further than this incredibly easy and wonderfully creamy Turkey Tetrazzini recipe. It transforms simple ingredients into a rich, comforting pasta casserole that’s guaranteed to be a family favorite. This dish isn’t just about using leftovers; it’s about creating a wholesome, flavorful meal from scratch, completely bypassing those undesirable canned soups.

Why You’ll Adore This Homemade Turkey Tetrazzini

There are countless reasons why this creamy turkey tetrazzini will earn a permanent spot in your recipe rotation, especially after the holidays when you have an abundance of cooked turkey. Here’s why:

• No Canned Soups: Say goodbye to processed ingredients! This recipe champions a homemade approach, crafting a rich, velvety sauce from scratch. The difference in flavor is astounding – 100 times better than any soup from a can, offering a truly fresh and authentic taste that your palate will appreciate.
• Perfect for Leftover Turkey: Whether it’s post-Thanksgiving turkey, Christmas dinner remnants, or simply a roast turkey you prepared, this casserole is the ultimate solution for repurposing cooked turkey. It breathes new life into leftovers, turning them into a spectacular dish that feels brand new.
• Ultimate Comfort Food: There’s something inherently soothing about a warm, cheesy, and creamy pasta bake. This tetrazzini delivers on all fronts, providing that quintessential comfort food experience perfect for chilly evenings or when you just need a hearty, soul-satisfying meal.
• Quick and Easy: Despite being made entirely from scratch, this recipe is surprisingly straightforward and comes together quickly. You won’t spend hours in the kitchen, making it an ideal choice for busy weeknights when you still crave a delicious, homemade meal.
• Fabulous Flavor: Each bite is packed with savory turkey, tender pasta, vibrant peas, and a lusciously creamy Parmesan sauce, all seasoned to perfection. The blend of ingredients creates a harmonious flavor profile that is both familiar and utterly delightful.

If you’re a fan of easy, satisfying pasta dishes, you might also enjoy exploring other recipes like Italian sausage rigatoni with spicy cream sauce, crockpot manicotti, or broccoli alfredo lasagna roll-ups for more delightful pasta experiences!

Understanding Turkey Tetrazzini

Tetrazzini is a classic American casserole dish, traditionally made with diced poultry (most commonly turkey or chicken) and mushrooms, bound in a rich, creamy, and often cheesy sauce, then baked with spaghetti or other pasta. The dish is believed to have been named after the Italian opera singer Luisa Tetrazzini. It gained popularity in the early to mid-20th century as a sophisticated yet approachable way to use leftover poultry, evolving into the beloved comfort food it is today. Our version streamlines the traditional recipe, focusing on a robust homemade sauce and the delightful combination of turkey, pasta, and peas, without the need for mushrooms if they aren’t to your taste.

Key Ingredients for a Perfect Tetrazzini

Crafting this delicious turkey tetrazzini requires a selection of fresh, simple ingredients that come together to form its signature creamy and savory profile:

• Spaghetti, Cooked Turkey, and Frozen Peas: These three form the hearty and colorful base of your casserole. Spaghetti provides the classic pasta texture, while cooked turkey (preferably leftover white or dark meat) adds a substantial protein element. Frozen peas contribute a touch of sweetness, vibrant color, and essential nutrients.
• Olive Oil, Onion, and Garlic: The foundation of any great sauce begins with aromatics. Olive oil is used to sauté diced onion until tender, releasing its sweet and savory notes. Minced garlic is added for its pungent, earthy flavor, enhancing the overall depth of the dish.
• Unsalted Butter and All-Purpose Flour: These two ingredients are crucial for creating the roux, the thickening agent for our rich, homemade sauce. By using butter and flour, we eliminate the need for any “cream of” canned soups, ensuring a fresher, more natural flavor.
• Turkey Stock: The ultimate flavor booster for this dish! Using turkey stock (especially homemade from your leftover turkey carcass) intensifies the turkey flavor throughout the casserole. If turkey stock isn’t available, a good quality chicken broth makes a perfectly acceptable substitute.
• Whole Milk and Parmesan Cheese: These are the heroes of our creamy sauce. Whole milk provides the lush, smooth base, while freshly grated Parmesan cheese melts into the sauce, adding a nutty, salty, and undeniably cheesy richness. This recipe achieves perfect creaminess without needing cream cheese.
• Nutmeg, Kosher Salt, and Black Pepper: These seasonings elevate the flavors of the tetrazzini. Freshly grated nutmeg adds a warm, subtly sweet aroma that complements the creamy sauce beautifully. Kosher salt and freshly ground black pepper are essential for seasoning the dish to perfection, allowing all the individual flavors to shine.

How to Prepare Easy Creamy Turkey Tetrazzini

Follow these simple steps to create a show-stopping turkey tetrazzini that tastes entirely homemade and utterly delicious:

1. Prepare the Turkey and Preheat Oven: First, ensure your leftover turkey is chopped into bite-sized pieces; then set it aside. Preheat your oven to 350ºF (175ºC) and lightly grease a 9×9 inch (or similar) baking dish, preparing it for the casserole.
2. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until it’s al dente – still firm to the bite, as it will continue to cook in the oven. Drain the spaghetti thoroughly and return it to the pot. You can also use egg noodles if preferred for a different texture.
3. Craft the Creamy Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the diced onions and sauté them for 5-10 minutes until they become tender and translucent. Stir in the minced garlic and cook for another minute or two until fragrant, being careful not to burn it. Add the butter to the pan. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly to create a smooth roux. This step helps cook out the raw flour taste.
4. Build the Sauce Base: Gradually whisk in the turkey stock (or chicken broth), followed by the whole milk, nutmeg, pepper, and salt. Continue to cook and whisk constantly over medium heat until the mixture comes to a boil and visibly thickens into a luxurious sauce.
5. Finish the Sauce: Remove the saucepan from the heat and stir in 1 1/4 cups of the grated Parmesan cheese until it’s fully melted and incorporated, making the sauce extra creamy and cheesy.
6. Combine Ingredients: Add the chopped turkey, the luscious cream sauce, and the frozen sweet peas directly into the pot with the drained spaghetti noodles. Toss everything gently until the pasta and turkey are thoroughly coated with the rich sauce.

7. Bake to Perfection: Pour the entire mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top for a golden, bubbly crust. Bake for 25-30 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is beautifully golden brown.

8. Rest and Serve: Allow the tetrazzini to rest for at least 5 minutes after removing it from the oven. This allows the sauce to set slightly and makes serving easier. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Enjoy this delightful pasta casserole on those cold winter nights, or any time you crave true comfort food! My family, including my husband and I, absolutely love this recipe!

Expert Tips for the Best Turkey Tetrazzini

Achieve the best results with these helpful tips:

• Scale Up for More: This recipe is easily doubled! Bake it in a larger casserole dish for big gatherings or to ensure you have plenty of leftovers. Alternatively, separate it into two 8×8 inch pans, bake one for immediate enjoyment, and freeze the other for a super easy weeknight meal later.
• Al Dente Pasta is Key: Always cook your spaghetti (or chosen pasta) to an al dente stage. Since the casserole will continue to bake in the oven, cooking it too soft initially will result in mushy noodles, which nobody wants in a pasta bake.
• Adjust Sauce Thickness: While usually not an issue with this recipe, if your cream sauce seems too thick after cooking, you can thin it out with a little reserved pasta water (about 1 cup). This starchy water also helps the sauce adhere better to the noodles.
• “Saucy” is Good: When you pour the mixture into the casserole dish, it should appear quite “saucy.” Don’t worry, the sauce will thicken further as it bakes and then cools. This ensures your casserole remains moist and flavorful, rather than dry.
• Homemade Stock for Superior Flavor: For an unparalleled depth of flavor, I highly recommend making your own turkey stock from the leftover turkey carcass. This is truly the key to a profoundly flavorful dish. However, if time is short, a good quality store-bought chicken stock will work well.
• Taste and Adjust Seasoning: Before combining the cream sauce with the turkey and vegetables, taste it! This is your chance to adjust the salt, pepper, and nutmeg to your preference, ensuring the final dish is perfectly seasoned.

Exciting Variations to Try

Customize your turkey tetrazzini with these delicious ideas:

• Add More Vegetables: Feel free to sneak in more healthy vegetables like finely diced carrots, fresh green beans, florets of broccoli, or sliced mushrooms. If adding mushrooms, sauté them with the onions until they release all their moisture before proceeding with the recipe.
• Different Pasta Shapes: While spaghetti is traditional, this recipe works wonderfully with other pasta shapes. Consider using fettuccine, linguine, penne, or even egg noodles for a different textural experience.
• Crunchy Topping: For an extra layer of texture, create a crunchy topping. Mix a half cup of breadcrumbs or panko breadcrumbs with a tablespoon or two of melted butter, then sprinkle this mixture over the casserole before baking.
• Chicken Tetrazzini: If you don’t have leftover turkey, readily available leftover rotisserie chicken makes an excellent substitute. Simply shred or dice the chicken and use it in place of the turkey.

Frequently Asked Questions

More Delicious Pasta Recipes to Explore

Easy Creamy Turkey Tetrazzini Recipe

This irresistible, from-scratch turkey tetrazzini features no canned soups, making it incredibly flavorful and wholesome. It’s the perfect way to transform your Thanksgiving or Christmas turkey leftovers into a rich, creamy, and satisfying noodle dish.

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Course:
Dinner, Main

Cuisine:
American

Prep Time:

20 minutes
minutes

Cook Time:

30 minutes
minutes

Total Time:

50 minutes
minutes

Servings:
4

Calories:

705
kcal

Author:
Leigh Harris

Ingredients

• 
  
  8 oz spaghetti uncooked
  
  
• 
  
  1 tablespoon olive oil
  
  
• 
  
  1/2 medium onion diced
  
  
• 
  
  1-2 garlic cloves minced
  
  
• 
  
  1/4 cup butter
  
  
• 
  
  1/4 cup all-purpose flour
  
  
• 
  
  1 1/2 cups turkey stock or chicken broth
  
  
• 
  
  1 cup whole milk
  
  
• 
  
  1 3/4 cups Parmesan cheese grated, divided
  
  
• 
  
  1/2 teaspoon salt
  
  
• 
  
  1/2 teaspoon fresh ground pepper
  
  
• 
  
  1/4 teaspoon fresh grated nutmeg
  
  
• 
  
  2 cups cooked turkey chopped
  
  
• 
  
  1/2 cup frozen peas
  
  

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain thoroughly, and place back in the pot.
  8 oz spaghetti
• Heat olive oil in a medium saucepan over medium heat. Sauté diced onions until tender, 5-10 minutes. Add the minced garlic and sauté for another minute or two until fragrant. Add the butter to the pan, and once melted, whisk in the flour, and cook for 1 minute to form a roux. Whisk in the turkey stock, milk, nutmeg, pepper, and salt. Cook and whisk until the mixture comes to a boil and starts to thicken. Stir in 1 1/4 cups of Parmesan cheese and remove from the heat.
  1 tablespoon olive oil,
  1/2 medium onion,
  1-2 garlic cloves,
  1/4 cup butter,
  1/4 cup all-purpose flour,
  1 1/2 cups turkey stock,
  1 cup whole milk,
  1/2 teaspoon salt,
  1/2 teaspoon fresh ground pepper,
  1/4 teaspoon fresh grated nutmeg,
  1 3/4 cups Parmesan cheese
• Stir the chopped turkey, frozen peas, and the creamy Parmesan sauce into the cooked spaghetti until everything is well combined.
  2 cups cooked turkey,
  1/2 cup frozen peas
• Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle with the remaining 1/2 cup of Parmesan cheese over the top.
• Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the cheese topping is golden brown.
• Let the tetrazzini rest for 5 minutes before serving to allow the sauce to set.

Notes

For the absolute best flavor, consider making your own turkey stock from the leftover turkey carcass – it truly adds an incredible depth of turkey flavor to this recipe.

Storing Leftovers: Allow the casserole to cool completely. Wrap it tightly with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 4 days. When reheating, you may need to add a little milk or broth to loosen the sauce. Reheat at 350°F (175°C), covered, for 20-30 minutes or until hot and bubbly.

Freezing Baked Casserole: Let the cooked tetrazzini cool completely. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

Freezing Unbaked Casserole: Assemble the casserole as instructed, but do not bake. Let it cool to room temperature, then wrap it tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator, and bring it to room temperature for about 1 hour before baking. Then bake as directed in the recipe instructions.

Nutrition

Calories:
705
kcal

|

Carbohydrates:
60
g

|

Protein:
40
g

|

Fat:
33
g

|

Saturated Fat:
17
g

|

Cholesterol:
105
mg

|

Sodium:
1307
mg

|

Potassium:
516
mg

|

Fiber:
3
g

|

Sugar:
8
g

|

Vitamin A:
962
IU

|

Vitamin C:
9
mg

|

Calcium:
618
mg

|

Iron:
2
mg