There is no better way to give new life to holiday leftovers than with a big, bubbly casserole, and this Turkey Tetrazzini Pasta is the king of them all. This isn’t just a way to use up leftover turkey; it’s a destination dish in its own right. I remember my grandmother making a version of this after every Thanksgiving, and the smell of the creamy, sherry-infused sauce simmering on the stove is pure nostalgia for me.
This recipe is the ultimate comfort food, a perfect marriage of tender pasta, savory turkey, and earthy mushrooms, all enveloped in a luxuriously creamy and cheesy sauce. The dry sherry adds a sophisticated depth of flavor that sets it apart from a standard pasta bake, and the crispy panko topping provides a wonderful textural contrast. It’s a hearty, satisfying meal that will have everyone coming back for seconds.
The Ingredients for This Classic Casserole
- 12 ounces spaghetti
- 6 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- ⅓ cup dry sherry
- 1 pinch ground nutmeg
- salt and ground black pepper to taste
- 3 cups cooked turkey, diced
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley, for garnish
How to Create Your Turkey Tetrazzini
Step 1: Cook the Pasta and Sauté the Vegetables
First, preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the spaghetti until it’s very al dente (a couple of minutes less than the package directs). Drain and set aside. While the pasta cooks, melt 4 tablespoons of butter in a large Dutch oven over medium-high heat. Add the sliced mushrooms and chopped onion and cook until they are softened and the mushrooms have released their liquid, about 8-10 minutes.
Step 2: Build the Creamy Sauce
Stir the minced garlic into the vegetables and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir for one minute to cook out the raw flour taste. Slowly pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom. Whisk in the chicken broth and heavy cream until smooth. Bring the sauce to a simmer and let it cook for about 5 minutes, until it has thickened enough to coat the back of a spoon.
Step 3: Combine Everything
Remove the sauce from the heat. Stir in the pinch of nutmeg, salt, and pepper. Then, fold in the cooked turkey, frozen peas, the al dente spaghetti, and ½ cup of the Parmesan cheese. Stir gently until everything is well coated in the creamy sauce.
Step 4: Assemble and Bake
Pour the mixture into a greased 9×13-inch baking dish. In a small bowl, melt the remaining 2 tablespoons of butter and toss them with the panko breadcrumbs and the remaining ½ cup of Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole. Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for a few minutes, then garnish with fresh parsley before serving.
My Best Tips for This Turkey Tetrazzini
My Secret for the Best Sauce
The dry sherry is truly the secret ingredient here. It adds a subtle, nutty complexity and a touch of acidity that cuts through the richness of the cream and cheese, preventing the sauce from feeling too heavy. Don’t skip it! If you don’t have sherry, a dry white wine like Sauvignon Blanc can also work in a pinch.
Don’t Overcook the Pasta
It’s crucial to cook the spaghetti to a very firm al dente, about 2-3 minutes shy of the package instructions. The pasta will continue to cook in the sauce as it bakes in the oven, and this step ensures that it doesn’t turn into a mushy, overcooked mess in the final casserole.
Use a Mix of Turkey Meat
For the most flavorful tetrazzini, I like to use a combination of both light and dark meat from the leftover turkey. The dark meat is richer and more moist, which adds a wonderful depth of flavor and texture to the dish that you just can’t get from breast meat alone.
Delicious Variations to Try
This Turkey Tetrazzini recipe is very forgiving and easy to adapt. If you don’t have leftover turkey, this dish is equally delicious made with shredded rotisserie chicken. You can also add other vegetables to the sauce; sautéed bell peppers or a handful of fresh spinach would be wonderful additions. For a different flavor profile, try using a mix of cheeses like Gruyère or white cheddar along with the Parmesan.
FAQs
Can I prepare this dish ahead of time?
Yes, this is a great make-ahead meal. You can assemble the entire casserole (without the breadcrumb topping) up to a day in advance, cover it, and store it in the refrigerator. When you’re ready to bake, add the breadcrumb topping and bake as directed. You may need to add about 10-15 minutes to the baking time since it will be starting from cold.
What can I use instead of sherry?
If you prefer to cook without alcohol, you can simply substitute the sherry with an equal amount of additional chicken broth. You might want to add a small squeeze of lemon juice at the end of making the sauce to add a touch of acidity.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or cover the entire casserole dish with foil and warm it in a 350°F (175°C) oven until heated through.
Turkey Tetrazzini
- Total Time: 65
- Yield: 8 servings 1x
Description
This Turkey Tetrazzini is the ultimate comfort food and the perfect way to transform holiday leftovers into a destination dish. This classic casserole features a luxurious, creamy sauce infused with dry sherry, tender pasta, savory turkey, and earthy mushrooms. Topped with a crispy panko-Parmesan crust and baked until bubbly, it’s a hearty and satisfying meal that is pure nostalgia in a bowl.
Ingredients
12 ounces spaghetti
6 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
⅓ cup all-purpose flour
3 cups chicken broth
1 cup heavy cream
⅓ cup dry sherry
1 pinch ground nutmeg
salt and ground black pepper to taste
3 cups cooked turkey, diced
1 cup frozen peas
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
2 tablespoons chopped fresh parsley, for garnish
Instructions
Cook Pasta and Sauté Vegetables:
Preheat oven to 375°F (190°C). Cook spaghetti until very al dente (2 minutes less than package directions). Meanwhile, melt 4 tablespoons of butter in a large Dutch oven. Sauté the mushrooms and onion for 8-10 minutes until softened.
Build the Creamy Sauce:
Stir in the garlic and cook for one minute. Sprinkle the flour over the vegetables and stir for another minute. Slowly pour in the dry sherry, scraping up any browned bits. Whisk in the chicken broth and heavy cream until smooth. Simmer for 5 minutes until the sauce thickens.
Combine Everything:
Remove the sauce from the heat and stir in the nutmeg, salt, and pepper. Fold in the cooked turkey, frozen peas, al dente spaghetti, and ½ cup of Parmesan cheese until everything is well coated.
Assemble and Bake:
Pour the mixture into a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs and remaining ½ cup of Parmesan with 2 tablespoons of melted butter. Sprinkle this over the casserole. Bake for 25-30 minutes until bubbly and golden. Garnish with fresh parsley before serving.
Notes
Make-Ahead Option:
This casserole is perfect for making ahead. Assemble the entire dish (without the panko topping), cover, and refrigerate for up to one day. When ready to bake, add the topping and increase the baking time by 10-15 minutes.
No Sherry? No Problem:
If you prefer to cook without alcohol, you can substitute the dry sherry with an equal amount of chicken broth. Add a small squeeze of fresh lemon juice at the end to provide a similar touch of acidity.
Protein Variations:
If you don’t have leftover turkey, this dish works equally well with shredded rotisserie chicken.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: turkey tetrazzini, leftover turkey recipe, pasta casserole, creamy pasta bake, holiday leftovers, comfort food
