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–+ servings
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!

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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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 servings

Equipment

Ingredients
  

Method
 

  1. Preheat the oven to 350°F
  2. 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.
  3. Drain the pasta and set aside.
  4. 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)
  5. Toast the bread crumbs until golden brown. Set aside.
  6. 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.
  7. 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.
  8. Add in the linguine and mix together.
  9. Spray a 9x9” baking dish with nonstick cooking spray or oil. Pour the tetrazzini into the baking dish.
  10. Top with cheese and breadcrumbs. Bake 10-15 minutes until the cheese is melted. Serve immediately while the cheese is hot.

Nutrition

Calories: 450kcalCarbohydrates: 46gProtein: 28gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 82mgSodium: 1148mgPotassium: 404mgFiber: 4gSugar: 4gVitamin A: 552IUVitamin C: 11mgCalcium: 159mgIron: 3mg

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.
 
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