If you are like me, Thanksgiving is as much about the leftovers as is the meal itself. And, this recipe for Easy Turkey Tetrazzini will have you wishing you had leftover turkey all year long. The good news, cooked chicken is a great substitute!
In addition to the turkey, Easy Leftover Turkey Tetrazzini is full of earthy mushrooms, a thick creamy, cheesy sauce, and English peas, if you wish. In classic turkey tetrazzini, peas are always included, but here at the Rigsby’s, we leave them out.
This decadent pasta casserole made without cream of mushroom soup is also a great make-ahead dish and freezes beautifully. It easily feeds eight, so I usually divide it up into smaller casseroles and bake one and freeze the rest. But, of course, if you still have lots of company or feeding a big crowd, you can always just make one big casserole.
Here’s what you will need:
Leftover turkey, butter, onion, celery, garlic, mushrooms, flour, chicken broth, and white wine. You will also need cream cheese, half and half, kosher salt, ground black pepper, parmesan cheese, mozzarella cheese, and spaghetti pasta. Optional, English peas.
How to make this recipe:
Preheat oven to 350 degrees F.
Add butter, onions, and celery to a large pan over medium heat. Cook 5-7 minutes or until the onion and celery are soft. Stir occasionally. Add the garlic and cook for 1 minute more.
Add the mushrooms and cook an additional 5-6 minutes. Stir in flour and cook for 1 more minute.
Add wine, chicken stock, and cream. Cook until the sauce has thickened, let it come to a boil and cook 1 minute more.
Add cream cheese and stir until it has melted. Taste the sauce and add additional salt and pepper if desired. Remove pan from heat and set aside.
While the sauce is cooking, bring water to boil in a large pot and cook spaghetti according to the directions on the package to al dente. Drain.
Combine sauce, turkey, spaghetti, peas if using, and 1 cup of mozzarella cheese.
Pour into a 9×13 baking dish which has been sprayed with non-stick cooking spray. You can also divide the mixture up into 2 or 3 smaller baking dishes if preferred.
Sprinkle the remaining cup mozzarella cheese evenly over the top, and add the parmesan cheese. Bake for 35 minutes uncovered or until the cheese has melted and is bubbling.
Sharon’s tips:
- This casserole freezes beautifully. To make ahead, before baking, simply cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
- Classic turkey tetrazzini contains English peas. I didn’t include them, but please add them in if you like them.
- Cooked chicken makes a great substitute if you don’t have turkey.
Looking for other easy leftover turkey recipes?
Check out these popular recipes:
- Creamy Leftover Turkey and Wild Rice Soup
- Easy Leftover Turkey Enchiladas
- Easy Leftover Turkey Eggrolls
- Leftover Thanksgiving Turkey Chili
If you need more ideas, check out my roundup post, 27 Thanksgiving Leftover Recipes and Menu Ideas.
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
📋 Recipe:
Easy Leftover Turkey Tetrazzini Recipe
Ingredients
- 3 tablespoon butter unsalted
- ½ cup onion chopped, about 1 medium size onion
- 2 stalks celery chopped
- 3 cloves garlic minced
- 12 oz sliced mushrooms
- 3 tablespoon flour
- 1-¾ cups chicken broth
- ½ cup dry white wine
- 8 oz cream cheese spreadable, garlic and herb
- 1-⅓ cups half and half
- 2 cups cooked turkey chopped, may substitute chopped chicken
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup frozen English peas optional
- 2 cups mozzarella cheese divided
- ¼ cup Parmesan cheese
- 12 oz dry spaghetti
Instructions
- Preheat oven to 350 degrees.
- Add butter, onions, and celery to a large pan over medium heat. Cook, 5-7 minutes or until the onion and celery are soft. Stir occasionally. Add the garlic and cook for 1 minute more.
- Add the mushrooms and cook an additional 5-6 minutes. Stir in flour and cook for 1 more minute.
- Add wine, chicken stock, and cream. Cook until the sauce has thickened, let it come to a boil and cook 1 minute more.
- Add cream cheese and stir until it has melted. Taste the sauce and add additional salt and pepper if desired. Remove pan from heat and set aside.
- While the sauce is cooking, bring water to boil in a large pot and cook spaghetti according to the directions on the package to al dente. Drain.
- Combine, sauce, turkey, spaghetti, peas if using, and 1 cup of mozzarella cheese.
- Pour into a 9x13 baking dish which has been sprayed with non-stick cooking spray. Can also divide the mixture up into 2 or 3 smaller baking dishes if preferred.
- Sprinkle the remaining cup mozzarella cheese evenly over the top, and add the parmesan cheese. Bake for 35 minutes uncovered or until the cheese has melted and it is bubbling.
Notes
- This casserole freezes beautifully. To make ahead, before baking, cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
- Classic turkey tetrazzini contains English peas. I didn't include them, but please add them in if you like them.
- Cooked chicken makes a great substitute for turkey.
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