Turkey Tetrazzini is a creamy baked pasta casserole that has mushrooms, peas, carrots, and turkey. This rich and creamy casserole is the perfect way to reinvent leftover turkey into something new and takes just under an hour to make.
If you find yourself with an abundance of turkey you will definitely want to make my Turkey Tetrazzini recipe. I love to reinvent leftovers to make them into a completely different meal. This creamy pasta casserole recipe does not use any canned “cream of” soups. Instead, you will make a homemade cream sauce that is to die for. A mix of fresh and frozen vegetables helps this pasta dish come together.
We love a good baked pasta dish in my home. From Baked Ziti, One Pot Supreme Pizza Pasta, and Chicken Parmesan Baked Ziti. Whatever way it’s made we love baked pasta. Baked Pasta is creamy, comforting, and typically easily to assemble. I just know that my recipe for turkey tetrazzini will become one of your new favorite baked pasta dinners.
Table of contents
Ingredients
- Turkey – I use leftover cooked turkey breast. If you really want to make this recipe and you don’t have leftover turkey you can cook turkey breast and dice for this recipe.
- Butter – I like to use salted butter, but unsalted butter will work too.
- Mushrooms – You can use white or baby portabella mushrooms for this recipe.
- Flour – All purpose flour is needed to thicken the milk and broth.
- Seasonings – For this recipe I use dried thyme leaves. I also used salt and pepper to season the mushrooms, pasta, and cream sauce.
- Peas & Carrots – I love using the frozen peas and carrots mix.
- Milk – I use whatever I have on hand– 2% or Whole Milk. Either work. I have not tested this recipe on a dairy free / plant based milk. But I’m sure it would work, just flavors might be a bit different.
- Chicken Broth – This helps to flavor the cream sauce. If you don’t have chicken broth you can always use water.
Directions
Preheat the oven to 400°. Grease a 9-by-13-inch baking dish and set to the side.
Cook the pasta according to package directions until just barely al dente; drain.
Add 2 tablespoons butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. During the last minute of cooking, add the chopped turkey, mix well, and transfer to a bowl and set to the side.
Melt the remaining 3 tablespoons butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in ½ cup Parmesan.
Then add in the peas and carrots mix, and turkey. Season with salt and pepper if desired.
Add the pasta and cooked mushrooms/turkey to the sauce. Toss well to combine. Transfer the pasta mixture to the prepared baking dish.
Sprinkle with the remaining ½ cup Parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes. Carefully, remove from the oven and serve immediately.
FAQs
Turkey tetrazzini is a creamy baked pasta dish that typically uses leftover turkey, thick cut noodles like fettuccine and some vegetables. The cream sauce can be homemade or made with canned soup. The creamy pasta is then baked in the oven until golden in color.
Yes, you can freeze turkey tentrazzini. Just prepare the pasta dish up until you are ready to bake. Then, freeze the dish. Once your ready to make the tentrazzini, thaw, and bake!
According to the Webster dictionary: prepared with pasta and a white sauce seasoned with sherry and served au gratin chicken tetrazzini.
Turkey tetrazzini is traditionally a very fattening and filling dish. You can use a whole wheat pasta and a skim milk to help cut some of the calories. You can also reduce the amount of cheese used in the sauce and on top of the pasta bake.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making turkey tetrazzini.
- Vegetables – You can use frozen peas and carrots, fresh onions, mushrooms, even broccoli if you want.
- Turkey – If you don’t have leftover turkey, but still want to make this bake some skinless, boneless turkey breast and use that in replace of leftover turkey.
- Canned Soup – Some people like to use canned soup for turkey tetrazzini I prefer to make a homemade cream sauce. It takes an extra 5 minutes, but I promise it makes all the difference.
- Substitution for Dairy – I have not tried making this recipe dairy free; however, you can substitute out the dairy for a dairy-free/plant based milk and butter.
- Freezing – If you want to freeze some of this for an easy meal. Do not bake the dish. Instead add to a freezer safe container to bake for a future date
Leftover Turkey Recipes
If you are looking for more ways to use up leftover turkey. Don’t stop at my easy turkey tetrazzini recipe. Try one of the following turkey recipes below.
Still trying to find more ways to use up the leftovers? Checkout my 40+ Thanksgiving Leftover Recipes round up.
If you make this turkey tetrazzini recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Turkey Tetrazzini Recipe
Equipment
- Stove Top
- Oven
Ingredients
- 2 cups Pappardelle
- 5 tablespoons Butter
- 1 cup White mushrooms sliced
- 1 cup Cooked Turkey Breast diced
- 1 tablespoon Dried or Fresh Thyme
- 3 tablespoons All Purpose Flour
- 2 cups Milk
- 1 cup Chicken Broth
- 1 cup Parmesan divided
- 1 cup Frozen Peas and Carrots
- salt and pepper to taste
Instructions
- Preheat the oven to 400°. Grease a 9-by-13-inch baking dish and set to the side.
- Cook the pasta according to package directions until just barely al dente; drain.2 cups Pappardelle
- Add 2 tablespoons butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. During the last minute of cooking, add the chopped turkey, mix well, and transfer to a bowl and set to the side.5 tablespoons Butter, 1 cup White mushrooms, 1 cup Cooked Turkey Breast, 1 tablespoon Dried or Fresh Thyme, salt and pepper
- Melt the remaining 3 tablespoons butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in ½ cup Parmesan and peas and carrots mix. Season with salt and pepper if desired.5 tablespoons Butter, 3 tablespoons All Purpose Flour, 2 cups Milk, 1 cup Chicken Broth, 1 cup Parmesan, 1 cup Frozen Peas and Carrots
- Add the pasta and cooked mushrooms/turkey to the sauce. Toss well to combine. Transfer the pasta mixture to the prepared baking dish.
- Sprinkle with the remaining ½ cup Parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes. Carefully, remove from the oven and serve immediately.2 cups Pappardelle
Notes
- Vegetables – You can use frozen peas and carrots, fresh onions, mushrooms, even broccoli if you want.
- Turkey – If you don’t have leftover turkey, but still want to make this bake some skinless, boneless turkey breast and use that in replace of leftover turkey.
- Canned Soup – Some people like to use canned soup for turkey tetrazzini I prefer to make a homemade cream sauce. It takes an extra 5 minutes, but I promise it makes all the difference.
- Pasta – If you can’t find pappardelle pasta you can substitute for Fettuccine Noodles.
- Substitution for Dairy – I have not tried making this recipe dairy free; however, you can substitute out the dairy for a dairy-free/plant based milk and butter.
- Freezing – If you want to freeze some of this for an easy meal. Do not bake the dish. Instead add to a freezer safe container to bake for a future date
Kim B.
This looks AMAZING!! I could even substitute chicken during the rest of the year 🙂 Thanks for sharing, can't wait to try it!
sushiandsitups.com
I'm a pretty big fan of cooking with turkey when it's not Thanskgiving, so I always love new recipes that incorporate it!