Easy Turkey Tetrazzini Recipe (+Video)
This creamy turkey Tetrazzini is a simple and delicious pasta casserole. It is perfect for using leftover holiday turkey, but it will be loved by the crowd all year round!
I think I will never get tired of grilling pasta! The whole family loves this turkey tetrazzini and our classic chicken version. But if you are looking for more casserole-style pasta, be sure to try grilled pasta, or our three cheese pasta!
The best way to use leftover turkey!
Thanksgiving is coming soon, if you are like me, you will be happy to gather with friends and family to eat delicious food. We got together with the whole Luna gang to hang out and eat, but there was always a problem. We cook too much food! !
One item we always have leftovers is turkey, so today I want to share a delicious and simple recipe to handle all the leftover meat-because honestly, you can only eat so many turkey sandwiches.
We have always been big fans of Tetrazzini (mainly because it is so simple), but we have always made it with chicken. I want to modify this classic recipe to use turkey and I am glad I did. The result is amazing, my husband said it tastes better than our classic version.
How to make turkey Tetrazzini
This recipe is really simple and does not take long to prepare and make.
Cream mixture. I first mix the butter, sour cream, celery cream, chicken broth, salt and pepper in a medium bowl to make my cream mixture.
Combine. From there I added turkey nuggets and cooked linguine. Once it all combined, I poured it into a greased casserole.
like. From there, I put some grated Parmesan cheese, mozzarella cheese and some breadcrumbs on this dish. The cheese and breadcrumbs add so much flavor and together with the creamy turkey linguine to create the perfect tetrazpine.
bake. Then I bake it in the oven for 35-40 minutes until the cheese becomes nice and bubbly, and voila! The final product: casserole filled with cream, a wonderful comfort food.
Simple Turkey Tetrazzini Tips + Tricks
I have already mentioned how much my husband likes this recipe, but even my picky eaters like it. You can’t go wrong with all “child-friendly” ingredients. If you really want to add some extra vegetables, or change the type of noodles, here are some options for you to make it your own way:
- Replace the linguine with spaghetti or egg noodles. Still use 16 ounces of noodles and follow normal cooking instructions.
- Add the fried mushrooms before mixing in the noodles.
- When mixing the noodles and sauce mixture, add frozen peas.
- Use cream of mushroom soup instead of cream of celery.
Can turkey tetrazzini be frozen? As with most other cream casseroles, you can freeze tetrazzini after baking. Make sure it is completely cooled, then cover it with heavy-duty foil and put it in the refrigerator. It can be stored in the refrigerator for up to 4 months. If you plan to freeze this dish, please cook chewy noodles.
Reheat. To reheat, take it out of the refrigerator and let it thaw in the refrigerator for 24 hours before you plan to bake it. Bake, uncovered, and bake at 350° for about 35 minutes, until there are bubbles at the edge, you can see that it has been heated.
If you don’t have time to thaw your tetrazzini casserole in the refrigerator, you can still freeze and bake it. Make sure to cover it with tin foil and add another 45 minutes or so to the time. Uncover the lid during the last 15 minutes of baking.
Holiday Tip: Use leftover turkey in the recipe, chop it, bag it, and freeze it for later use!
We have turkey on a few holidays, so I am happy to chop up the leftover turkey, bag it and freeze it for future meals. There is nothing better (or easier) than this! I hope you like this recipe as much as we do. It’s really simple and delicious. 🙂
What to eat with turkey tetrazzinI?
Here are some of our favorites…
For more remaining turkey recipes, please check:
Course main course
Preparation time 10 minutes
Cooking time 35 minutes
Total time 45 minutes
Calories 240 kcal
Author Little Luna
- 16 ounces linguine noodles, cooked
- ½ cup butter, softened
- 2 10.5 oz.Canned celery cream
- 1 cup sour cream
- 1 teaspoon garlic salt
- 1/2 teaspoon ground pepper
- 3/4 cup chicken broth
- 3 cups chopped cooked turkey
- 2 TB grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup breadcrumbs
Preheat the oven to 350.
Cook the noodles according to the box instructions. Set aside.
When cooking the noodles, combine the butter, soup, sour cream, salt, pepper, and chicken broth in a medium bowl. Stir well and add turkey cubes. Add the noodles and stir well.
Spray a 9×13 pan and pour the noodle mixture. Sprinkle cheese and breadcrumbs on top.
Bake for 35-40 minutes. Please enjoy!
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