Leftover Thanksgiving Turkey Tetrazzini
Leftover Thanksgiving Turkey Tetrazzini is a creamy, comforting casserole that turns leftover Thanksgiving turkey into a new family favorite!
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Arguably, the leftovers are the best part of Thanksgiving dinner! This easy pasta casserole turns your leftover turkey into a new meal for the day after!
Tender turkey is tossed with pasta in a rich, velvety sauce made from cream of mushroom and chicken soups, cheese, and frozen peas and then baked to golden perfection with a crispy breadcrumb topping.
The dish is infused with flavors of garlic, onions, mushrooms, and sage for a cozy, satisfying meal. It’s the ultimate way to make the most of your holiday leftovers while delivering a hearty, crowd-pleasing dinner! Serve it with a fresh green salad or steamed veggies for a complete meal.
You can make this recipe year round! Just sub the turkey for a shredded rotisserie chicken!
Have leftover pumpkin pie? Try Leftover Pumpkin Pie French Toast Casserole.
Leftover mashed potatoes? Make delicious Leftover Mashed Potato Croquettes.
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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This recipe makes about 4 servings in a 9×9 baking dish. If you have more people to feed and more leftover turkey, you can easily double the recipe.
- Large Pan or Skillet
- 9×9 Baking Dish
- Linguini, or any pasta, half of a regular box
- Butter– to toast the breadcrumbs and sauté the onion
- Leftover turkey, cubed- about 2 cups
- Onion and garlic
- Seasonings– salt, pepper, sage, parsley and Italian seasoning
- Cream of mushroom soup & Cream of chicken soup– use anything “cream of”, whatever you have on hand will work!
- Shredded mozzarella cheese (sub Swiss, Parmesan, Fontina or Gouda)
- Frozen peas
- Panko breadcrumbs (plain) or Italian seasoned panko breadcrumbs
Find more Thanksgiving ideas here
How to make it
Preheat the oven to 350°F
Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions. Reserve 1 cup of the pasta water for the sauce.
Drain the pasta and set aside.
Make the breadcrumb topping: In a pan melt 1 tbsp of butter over medium heat. Add the breadcrumbs and Italian seasoning (omit Italian seasoning if using Italian seasoned breadcrumbs)
Toast the bread crumbs until golden brown. Set aside.
Start the filling: In the same pan melt the other tablespoon of butter over medium heat. Sauté the onion until soft, about 5-7 minutes. Add the garlic, cook 30 seconds.
Add in the turkey, peas, seasonings, both soups and 1/2 cup of the pasta water. Mix until all warmed through, adding more pasta water as needed to thin the sauce.
Add in the linguine and mix together.
Bake it: Spray a 9×9” baking dish with nonstick cooking spray or oil. Pour the tetrazzini into the baking dish.
Finish it: Top with cheese and breadcrumbs.
Bake 10-15 minutes until the cheese is melted. Serve immediately while the cheese is hot.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
FAQ’s
- What kind of pasta works best? Tetrazzini is usually made with long pasta like spaghetti or linguine, but you can also use fettuccine, penne, or egg noodles for a twist. Any pasta that holds the sauce well will work!
- Can I substitute the turkey? Yes! You can swap the turkey for shredded chicken, ham, or even cooked seafood like shrimp or crab.
- I don’t have cream of chicken or cream of mushroom soup. No problem! Use any “cream of” soup like double chicken or mushroom, cream of celery, cream of bacon, or asparagus.
- Can I freeze Turkey Tetrazzini? Yes! To freeze, assemble the casserole but skip baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a little extra time to ensure it’s heated through.
- Can I add vegetables to the dish? Absolutely! Sautéed mushrooms, spinach, or broccoli are great additions that complement the creamy sauce and turkey.
- How do I store leftovers? Store leftover tetrazzini in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave, adding a splash of milk or broth to restore the creaminess if needed.
Casserole Recipes
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Leftover Thanksgiving Turkey Tetrazzini
Equipment
Ingredients
- 8 ounces linguini or any pasta
- 2 tbsp butter divided
- 2 cups leftover turkey cubed
- 1/2 onion diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp sage
- 1 tsp dried parsley
- 10.5 ounce cream of mushroom soup
- 10.5 ounce cream of chicken soup
- 1 cup mozzarella cheese shredded , substitute Swiss, Parmesan, Fontina or Gouda
- 1 cup frozen peas
- 3/4 cup panko breadcrumbs or Italian seasoned panko breadcrumbs
- 1 tbsp Italian seasoning omit if using Italian seasoned breadcrumbs
Instructions
- Preheat the oven to 350°F
- Bring a large pot of salted water to a boil. Cook the linguine according to the package directions. Reserve 1 cup of the pasta water for the sauce.
- Drain the pasta and set aside.
- In a pan melt 1 tbsp of butter over medium heat. Add the breadcrumbs and Italian seasoning (omit Italian seasoning if using Italian seasoned breadcrumbs)
- Toast the bread crumbs until golden brown. Set aside.
- In the same pan melt the other tablespoon of butter over medium heat. Sautée the onion until soft, about 5-7 minutes. Add the garlic, cook 30 seconds.
- Add in the turkey, peas, seasonings, both soups and 1/2 cup of the pasta water. Mix until all warmed through, adding more pasta water as needed to thin the sauce.
- Add in the linguine and mix together.
- Spray a 9×9” baking dish with nonstick cooking spray or oil. Pour the tetrazzini into the baking dish.
- Top with cheese and breadcrumbs. Bake 10-15 minutes until the cheese is melted. Serve immediately while the cheese is hot.
Notes
-
- What kind of pasta works best? Tetrazzini is usually made with long pasta like spaghetti or linguine, but you can also use fettuccine, penne, or egg noodles for a twist. Any pasta that holds the sauce well will work!
-
- Can I substitute the turkey? Yes! You can swap the turkey for shredded chicken, ham, or even cooked seafood like shrimp or crab.
-
- I don’t have cream of chicken or cream of mushroom soup. No problem! Use any “cream of” soup like double chicken or mushroom, cream of celery, cream of bacon, or asparagus.
-
- Can I freeze Turkey Tetrazzini? Yes! To freeze, assemble the casserole but skip baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a little extra time to ensure it’s heated through.
-
- Can I add vegetables to the dish? Absolutely! Sautéed mushrooms, spinach, or broccoli are great additions that complement the creamy sauce and turkey.
-
- How do I store leftovers? Store leftover tetrazzini in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave, adding a splash of milk or broth to restore the creaminess if needed.
