My family’s favorite Turkey Tetrazzini, made with linguine or spaghetti, fresh mushrooms, and peas in a rich Parmesan cream sauce with a buttery breadcrumb topping. This baked pasta is a perfect way to use leftover Thanksgiving turkey and freezes well for a comforting winter meal.
Why you’ll love this Turkey Tetrazzini
Turkey Tetrazzini is comfort food at its best: creamy, savory, and easy to assemble from leftovers. It transforms turkey into a new, cozy dinner that’s different from the usual carved slices, gravy, and stuffing. It’s flexible—use roasted chicken, ham, or a mix of vegetables—and it freezes and reheats well, making it a great make-ahead or freezer meal.
What is Tetrazzini?
Tetrazzini is an American pasta casserole made with a creamy Parmesan sauce, wine or sherry, and mushrooms. Proteins vary—turkey and chicken are common, and there are seafood versions as well. Most modern preparations are baked with a crisp topping such as breadcrumbs or almonds, though stovetop versions exist.
Ingredients you’ll need
- 12 ounces dry linguine or spaghetti, snapped in half (fettuccine works, avoid angel hair or very thick pasta)
- 3 cups shredded cooked turkey breast (dark meat may be added, but use mostly breast)
- 1 pound cremini or white mushrooms, sliced
- 1 cup chopped shallot or yellow onion
- 2 cloves garlic, finely chopped
- 6 tablespoons unsalted butter, divided
- 1/3 cup all-purpose flour
- 2 cups chicken stock (or broth)
- 2 cups whole milk and 1½ cups heavy cream
- 2–3 tablespoons dry sherry (or dry white wine, optional)
- ⅛ teaspoon ground nutmeg
- ¾–1 cup grated Parmigiano Reggiano, divided
- ¾ cup frozen peas
- ¼ cup chopped Italian parsley, plus extra for garnish
- 1 teaspoon fresh thyme leaves, chopped
- Kosher salt and freshly ground black pepper
- For the topping: ½ cup unseasoned panko, ¼ cup grated Parmigiano Reggiano, and 1 tablespoon melted butter mixed with freshly ground pepper
How to make Turkey Tetrazzini
This recipe has a few steps—cook the pasta, prepare the mushroom mixture, make the sauce, assemble, and bake—but none are difficult. The result is a rich, creamy casserole with a crisp topping.
Cook the pasta
Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain well. Snapping the long noodles in half before cooking makes serving easier for a casserole.
Make the mushroom mixture
In a large heavy pot, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms with ½ teaspoon salt and ¼ teaspoon pepper and cook until their liquid evaporates and they begin to brown, about 5 minutes. Add chopped shallot or onion and cook 3–4 minutes more. Stir in garlic and thyme for 1 minute, then remove and set aside.
Make the cream sauce
In the same pot, melt 4 more tablespoons butter. Stir in the flour and cook 1–2 minutes to form a roux. Gradually whisk in chicken stock, milk, heavy cream, and sherry. Add nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer, whisking, until the sauce thickens and coats the back of a spoon, about 5 minutes. Whisk in ¾ cup grated Parmesan until smooth.
Assemble and bake
Remove the pot from heat and fold in the sautéed mushrooms, shredded turkey, frozen peas, and chopped parsley. Taste and adjust seasoning. Stir in the cooked pasta and transfer everything to a buttered 4.8-quart (13×9) baking dish.
Mix the breadcrumb topping by combining melted butter, panko, ¼ cup Parmesan, and ¼ teaspoon freshly ground black pepper. Sprinkle evenly over the casserole. Place the dish on a baking sheet and bake at 400°F for about 25 minutes, until bubbly and the topping is golden. If the crumbs brown too quickly, tent with foil during the last minutes of baking. Let rest a few minutes before serving so the sauce thickens.
Tips for the best results
- Cook pasta to al dente: it will absorb sauce and finish cooking in the oven, so avoid overcooking.
- Don’t worry if it looks saucy before baking: the sauce will thicken as it bakes and cools—better to be a bit saucy than dry.
- Season to taste: stock salt levels vary, so taste the sauce before baking and add salt as needed.
- Freeze without the topping: assemble and freeze unbaked, then add fresh panko topping before baking for the crispiest finish.
Frequently asked questions
Can I use other proteins?
Yes. Roasted or rotisserie chicken works beautifully, and diced ham is another good option. Seafood versions exist too—shrimp or tuna—but red meat is not typical.
Can I make it gluten- or dairy-free?
This version has not been tested for gluten- or dairy-free substitutions. If you need those adaptations, seek a recipe specifically developed for those diets or substitute gluten-free pasta, a gluten-free flour for the roux, and dairy-free milk and cream alternatives tested for similar results.
Can I freeze Turkey Tetrazzini?
Yes. Assemble the casserole in a buttered, freezer-safe dish and freeze it unbaked. Leave the panko topping off and add it fresh before baking. Defrost overnight in the refrigerator and bake as directed.
Quick recipe summary
Preheat oven to 400°F. Cook 12 oz pasta to al dente. Sauté 1 lb sliced mushrooms in 2 tablespoons butter until liquids evaporate; add 1 cup chopped shallots and cook until browning; stir in 2 minced garlic cloves and 1 teaspoon thyme, then set aside. Make roux with 4 tablespoons butter and 1/3 cup flour, whisk in 2 cups chicken stock, 2 cups whole milk, 1½ cups heavy cream, 2–3 tablespoons dry sherry, ⅛ teaspoon nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer until thickened, then whisk in ¾ cup Parmesan. Fold in mushrooms, 3 cups shredded turkey, ¾ cup frozen peas, ¼ cup parsley, and cooked pasta. Transfer to a buttered 13×9 dish. Top with mixture of ½ cup panko, ¼ cup Parmesan, and 1 tablespoon melted butter. Bake 25 minutes until bubbly and golden. Let rest a few minutes and serve.
Editor’s note: This recipe was originally published on November 23, 2018 and updated in 2022 to better serve readers.