A creamy Turkey Tetrazzini recipe with mushrooms, peas, and a crunchy topping made with panko breadcrumbs and parmesan cheese. So good you'll be roasting two turkeys!
This easy Turkey Tetrazzini recipe is one of my very favorite ways to use up leftover Thanksgiving turkey meat. When leftovers can be transformed into an entirely new dish, I'm always on board. I'm also a sucker for a good topping, and the addition of grated parmesan is on point.
I love how customizable this recipe is, too. Add green chiles for some spice, use mushrooms or peas if you like or simply leave them out. Leftover green beans? Toss 'em in! No leftover turkey? Use a rotisserie chicken! It's all good (literally).
I'm not exaggerating in the slightest when I say that I look forward to Thanksgiving leftovers every year just so I can make this turkey tetrazzini. I usually serve it with any vegetable sides we have leftover from Thanksgiving dinner (usually Green Beans Almondine and/or a carrot souffle). And for dessert we almost always have some pumpkin pie cake or pumpkin tres leches cake left (and often both, since I usually get roped into making two desserts since everyone has their favorite).
Ingredients
Many turkey tetrazzini recipes call for canned mushroom soup. This isn't one of them. It's so simple and quick to make a homemade sauce and it will taste so much better!
- Pasta (spaghetti, linguine, or egg noodles all work well)
- Unsalted butter
- Onion
- Garlic
- All-purpose flour
- Chicken stock or broth
- Heavy cream
- Leftover shredded turkey
- Frozen peas
- Salt & pepper
- Panko breadcrumbs
- Grated parmesan cheese
- Fresh mushrooms (optional)
- Chopped parsley, for garnishing (optional)
Instructions
- Preheat your oven to 400°F and grease a 13x9-inch baking dish or a 2-quart casserole dish.
- Cook the pasta just until al dente according to the package directions, then drain it really well. You don't want any water thinning your sauce, so let it sit in the colander for a few minutes while you make the sauce.
- Next you'll melt some butter in a large skillet over medium heat. Add the chopped onion and cook it until it's soft and translucent, about 5 minutes (stir it occasionally). Stir in the garlic and cook another minute, stirring it frequently so the garlic doesn't burn.
- Now it's time to make the sauce. Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth a little at a time, then the heavy cream, whisking until smooth between each addition. Let it come to a gentle simmer and keep cooking until it's slightly thickened, about 5 minutes. Season with salt and a few grinds of black pepper.
- Add the shredded turkey, peas, and the cooked pasta to the skillet. Toss everything together until the noodles are evenly coated in the sauce. Taste and adjust the seasoning at this step! This dish really pops as long as you season it enough.
- Now melt some butter in a small bowl (I use the microwave in 15-second increments, then whisk it once there are only a few small solid pieces of butter left). Stir in the panko breadcrumbs and grated parmesan until it's evenly combined.
- Pour the pasta mixture into that baking dish you greased in step 1, and spread it out evenly. Sprinkle the breadcrumb topping over the top.
- Bake your turkey tetrazzini for 30 minutes, or until the casserole is hot and bubbling and the topping is golden brown. Let it rest for 5-10 minutes before serving so the sauce can thicken.
Be sure to pay special attention when seasoning - even after I've seasoned each component and baked it, I typically add a little more salt and a lot of freshly ground black pepper to my own plate - it really brings out the flavor.
The other day I was busy (and therefore absentminded) and forgot to add it. I was thinking, "hmmmm...what's missing from this?" when I remembered I'd forgotten the extra seasoning. It's amazing what a difference the freshly ground black pepper makes!
Tips
- Don't overcook the pasta! Make sure to cook it just to al dente. It will continue to cook in the oven, and overcooked pasta can turn mushy.
- Drain the pasta really well. Even a little excess water can thin the sauce and make the tetrazzini soupy. I like to let it sit in the colander for a few minutes while I finish the sauce.
- Use freshly grated parmesan. It has a better flavor than the pre-grated kind, although that will certainly work if that's all you've got on hand.
- Taste and season as you go. Taste the sauce before adding the pasta and again before baking. It's the best way to make sure the flavors are balanced and that it's seasoned properly.
- Don't skip the panko-parmesan topping! It gets a little crispy and is such a nice contrast to the creamy sauce underneath.
- Try add-ins depending on what you've got. Sometimes I'll sauté fresh, sliced mushrooms with the onions if I've got some in the fridge. I've also added a can of green chiles to the sauce which was delicious! This recipe is forgiving and easy to customize based on what's in your fridge.
- Let it rest before serving. Giving the casserole 5-10 minutes to settle helps the sauce thicken.
- Double it up. If you have extra turkey, make two smaller casseroles. I like to make one for dinner and another to freeze for a busy night later.
Storage and Make-Ahead
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken slightly as it cools, and it reheats well.
Reheating: Heat individual portions in the microwave, or reheat the entire casserole in the oven, covered with foil, at 350°F for about 20-25 minutes, until it's hot throughout.
Freezing: This dish freezes really well. You can freeze it before or after baking.
- Before baking: Follow the recipe instructions until just before baking. Place the tetrazzini in a freezer-safe dish, cover it tightly with foil, and freeze it for up to 3 months. Thaw in the refrigerator overnight before baking as directed in the recipe.
- After baking: Let it cool completely, then wrap it tightly and freeze. Reheat it directly from frozen in a 350°F oven for about 45 minutes, covered, until it's hot and bubbling.
Make-ahead: You can assemble the tetrazzini up to one day ahead, cover it tightly, and refrigerate. When you're ready to bake it, let it sit at room temperature for 20-30 minutes, then bake as directed in the recipe.
Meal prep: Divide into smaller baking dishes or oven-safe containers before freezing so you can thaw and reheat single servings for easy weeknight dinners. (Quick note: Just today (10/20/25) I ordered some Souper Cubes and this turkey tetrazzini will be perfect for them. I started following SimplySarahHart on TikTok after watching some of her freezer videos. I'll update once I've used them!)
I'll usually double the recipe and make two dishes, then freeze one for dinner on a night when I know we'll be busy. The recipe makes a lot by itself so if you don't have as many mouths to feed, make the recipe as written but use two 8x8 pans and freeze one.
Frequently Asked Questions
Can I make turkey tetrazzini with chicken instead?
Rotisserie chicken works perfectly and makes this an easy year-round dinner, not just during the Thanksgiving holiday.
Can I use a different pasta shape?
Spaghetti, linguine, or egg noodles work best, but short pasta like penne or rotini works too. Just be sure to cook it just to al dente and drain it well.
What if I don't have heavy cream?
Half-and-half or a mix of milk and cream will work in a pinch. The sauce won't be quite as rich, but it will still be creamy and delicious.
Can I add vegetables besides peas and mushrooms?
Green beans, broccoli florets, or even chopped spinach all work well. I often add leftover vegetables from Thanksgiving (it's a great way to clean out the fridge)! Just be sure you don't add too many additional ingredients or it won't be saucy enough.
Why did my sauce turn out too thin?
Most likely, the pasta wasn't drained completely or the sauce didn't simmer long enough to thicken before baking. It should coat the back of a spoon before you mix in the turkey and pasta.
Why did my topping get too dark?
Every oven runs a bit differently. If the topping starts to brown too quickly, loosely cover the dish with foil for the last 10 minutes of baking.
Can I make it without the breadcrumb topping?
You can, but I strongly recommend keeping it. The contrast between the crunchy top and creamy pasta is what makes this dish soooo good!
How can I make it lighter?
Use milk instead of cream, reduce the butter in the topping and when sautéing the onions and garlic, and add extra vegetables. The flavor will still be good, just not quite as rich.
What should I serve with turkey tetrazzini?
I usually just go with a fresh green salad or roasted vegetables. Garlic bread is always a hit, too! See below for a few recommendations. ⬇️
Pairings
These are the dishes we like to serve with turkey tetrazzini:
Turkey Tetrazzini with Parmesan-Panko Topping
This Turkey Tetrazzini has an incredible panko-parmesan topping and a creamy sauce that go together perfectly.
Ingredients
- 1 pound spaghetti or linguine, cooked to al dente according to the package directions (egg noodles are also fine)
- ½ cup unsalted butter, divided
- ½ sweet onion, chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken stock or broth
- 2 cups heavy cream
- 1 teaspoon coarse salt, divided (or to taste)
- freshly ground black pepper
- 2-4 cups shredded leftover turkey
- 1 cup frozen peas
- 1 cup panko breadcrumbs
- ½ cup freshly grated parmesan
Instructions
- Preheat the oven to 400°F.
- Heat a large skillet over medium heat. Add ¼ cup butter and, once it's melted, add the onions. Cook until it's soft and translucent, about 5 minutes. Add the garlic and cook for one minute more. Sprinkle the flour over the onions, cooking for one to two minutes more, stirring occasionally.
- Whisk in the chicken broth and heavy cream. Bring it to a strong simmer, reduce the heat and cook until it's slightly thickened, stirring occasionally, about five minutes. Stir in ½ teaspoon salt.
- Stir in the turkey, cooked noodles, and the frozen peas (you may want to use a large mixing bowl for this). Add more salt and pepper to taste. Pour the mixture into a greased 2-quart casserole dish or 13x9 pan.
- Melt the remaining butter in a microwave-safe bowl. Add the breadcrumbs and parmesan, mix it thoroughly. Sprinkle the breadcrumb mixture over the top of casserole.
- Bake for 30 minutes or until it's hot and bubbling and the topping is lightly browned.
Notes
If adding mushrooms, add them with the onions and cook until their liquid has been released and evaporated. I usually add around 8-16 oz.
This recipe makes a lot, so you can make two 8x8 pans and freeze one for later if you like.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 645Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 201mgSodium: 722mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 41g
This data was provided and calculated by Nutritionix.
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Gert says
I have baked tetrazzini for 30 minutes. I would like direction for freezing . I added spinach and mushrooms and bit of celery. I originally cooked the turkey from frozen. Spices had already been added to the bird
Lucy says
Thanks for the recipe, about to make this with my leftover turkey from Thanksgiving
Kristy Bernardo says
Anytime, hope you enjoy!
PCW says
Just made this in 2 pans, haven’t cooked it yet but it looks like it will be delicious.
When you freeze half do you freeze the half uncooked, or after cooking?
Kristy Bernardo says
After cooking!
Bridget says
We loved it. Thank you!
Charlie says
I made this recipe mostly according to the directions; however, I sauteed mushrooms, two large shredded carrots (for color and flavor), onions and garlic. I made the sauce separately by making a roux with the butter and flour until golden and then added the stock and cream until thickened. To the sauce (based on a different recipe I was going to use) I also added one tub (maybe 8-10 oz) of spreadable cream cheese with chives. Then I mixed the al dente pasta, peas, sauteed mushrooms and onions, turkey and sauce all in a large bowl, poured into the casserole dish and topped with the topping made exactly as instructed. I froze single portions of this after the meal. This was absolutely outstanding!!!!!
Jonas says
@Charlie, So basically you did not make this recipe at all.
Brenda says
I made this for Sunday dinner today. So vary good, I will make this again. I did need to add more salt. I think that next time I will make 2 8x8. The 9x13 is big for 3 people.
NancyM says
Made this tonight. Added the mushrooms as my mom did, and also 1 bell pepper. Added 1/4 c white wine to the sauce as she did. Wonderful recipe. My husband had never had tetrazzini and it is on his sit of favorites no!
Dixie says
This was super delicious!! I have a few comments that might help. First of all, when Kristy wrote 'large skillet', I can attest that a 14"-dia 3"-deep skillet was almost too small! Moving everything to an extra large aluminum bowl would have been smart (next time I'll do that, like she suggested). I was concerned that 5 cups of liquid (broth & cream) would be too much, but it was perfect. Of course I didn't have any heavy cream, so I went with half-&-half instead. Which wasn't thickening fast enough for me, so I sprinkled in about 1/8 cup pre-grated emergency Parmesian, and that did the trick. I divided it into two 1.5 qt. casserole dishes, and they were both filled to the brim. And, since I didn't have enough panko crumbs (why don't I ever plan ahead?), I subbed some smashed Ritz crackers (yum!). Used fresh grated Parm in the topping, as suggested. Even though it looked like a bomb went off in the kitchen, this recipe is a keeper!
Belinda says
I made the Turkey Tetrazzini tonight. It was delicious. It is always a great way to use up the extra turkey.
Andy says
I did a half batch because I cook for one just like leftovers usually. Added frozen peas/carrots, a dash of Chipotle powder, and put it in a 9x13 and doubled the topping for a thinner extra crunchy casserole. Turned out great. Unsure how ill reheat the leftovers, probably try microwave and if that's not ideal rebaking or something.
Susan says
Made this tonight - it was delicious!
Thank you for sharing.
Kristy Bernardo says
Awesome!!
Erica Stogsdill says
Yum. We don’t wait until the holidays for turkey! This recipe is delicious. I didn’t have heavy cream but used 1 cup of 1/2 & 1/2 and a stick of butter. Nice. Thanks for posting.
Sue says
What happened to he mushrooms?
Jen says
This is in the oven as I type! I’m so excited about the panko Parmesan topping! I added mushrooms and a bit of thyme as well! Thanks for the easy recipe to create from my leftover turkey! Cheers!
farahfutom says
By the way, greetings from Kuala Kangsar, Malaysia! ?
farahfutom says
I made this using leftover roasted turkey. I made some changes in that I sautéed using olive oil, a combination of red onion and shallots, added carrots and celery after the onions and used cornstarch instead of flour (just because it will soon expire) and omitted green peas. My husband and 3 year old boy loved it.
Kristy Bernardo says
Love it! Thanks, farahfutom! And greetings back to you from the US! 🙂
Jan says
This was wonderful. Used 1% milk instead of cream as that is all I had on hand. Added diced carrots and celery along with some chipotle powder. Also used seasoned panko. Next time (and there will be a next time!) I'll use the heavy cream as that will put this over the top.
Kristy Bernardo says
I love that you added chipotle powder! Love hearing your changes and so happy you enjoyed it. Thanks, Jan!
Amy Verngren says
I made this last night using our leftover turkey from Christmas. It was soooo tasty. Will definitely make again.
Kristy Bernardo says
YAY! So glad you enjoyed it. Happy New Year to you!
Michelle Schuster says
Can you freeze this? Recommendation on doing so?
Kristy Bernardo says
Hi Michelle, I have never personally frozen it but a quick Google search led me to quite a few recipes who have frozen their version of the dish with success. I would just be sure to wrap it well.
Michelle Schuster says
Thanks dear! Any other time I've done a frozen mean that is pasta they just recommend not cooking the pasta noodles al dente. But here's to experimenting!
Kristy Bernardo says
I hope it works for you! Thanks, Michelle 🙂
Bev Thorsen says
This is an awesome dish!!!!
Kristy Bernardo says
YAY!! So glad you enjoyed it, Bev 🙂
Jane Anderson says
Can't wait to try this, have it in oven now and smells wonderful. I believe my family will love it!
Kristy Bernardo says
I'm so glad, Jane! I'm making it tomorrow!
nancy34110 says
I've made this many times since using our post Thanksgiving turkey. I make it now with chicken, nearly as delicious. For my allergies I make the following changes: rice pasta, coconut milk instead of cream, GF flour blend, earth balance instead of butter and GF breadcrumbs. I do use the parmesan in the topping, there is so little. I also add more veggies. My husband and I love it. The recipe makes a lot so we have it for days. Thanks.
Kristy Bernardo says
Nancy, thank you so much for offering those substitutions so others can benefit. I'm thrilled that you enjoy it so much, thank you!
Genie says
Thanks for the mods! I am G-free too and was planning to use GF pasta. Do you undercook it a bit since it will bake, so it doesn't get mushy?
Nutritional yeast is also a great sub for parmesan, that's what vegans typically use but it works for dairy allergies too.
I'm totally making this tonight with leftover turkey I had frozen a few months ago! YUM!
Kristy Bernardo says
Great tips! You can definitely undercook it slightly. Let me know how you liked it! Cheers 🙂
Jessica @ A Kitchen Addiction says
Perfect way to use up leftover turkey!
Christie - Food Done Light says
Turkey Tetrazzini usually sounds boring to me but not the way you made it. I totally want to dig into it.
Kristy Bernardo says
I'll take that as a huge compliment, Christie! Thanks 🙂
Alyssa says
This looks really good, perfect for turkey leftovers. I love the panko on top!
Kristy Bernardo says
Thanks so much, Alyssa!
Katie | Healthy Seasonal Recipes says
This is comfort food at its best. Considering that we'll have a full house for the whole Thanksgiving weekend, I am planning the menu now for the days following. Pinning this one for sure. Looks great!
Kristy Bernardo says
Awesome, thanks Katie! And Happy Thanksgiving 🙂
Liz @ Floating Kitchen says
This definitely looks worthy of roasting up two turkeys just for the leftover. YUM! I want to dive right into that casserole dish!
Kristy Bernardo says
Thanks, Liz! 🙂