Turkey Tetrazzini
After cooking a turkey, all that leftover turkey can often feel like more than you know what to do with but Turkey Tetrazzini is here to help you make the most of it. And help you in the tastiest way!
This dish brings together roasted turkey, mushrooms, and peas in a creamy, cheesy sauce over linguine, transforming leftovers into a hearty, comforting meal. It’s an ideal way to stretch your holiday bird a bit further while avoiding food waste and saving money.
Use Those Leftovers!
Leftover turkey is generally good for up to 3-4 days in the fridge. Making a batch of this tetrazzini is a smart (and tasty!) way to use it up before it’s too late.
But if you can’t use it all up right away, be sure to freeze the cooked turkey before it’s too late. You can chop it up and put it all in a freezer-safe container.
Or lay out the chopped turkey on a baking sheet, and once frozen, add it to a freezer bag. This makes it easy to use as much of the turkey as you want to.
What You Need to Make This Turkey Tetrazzini
I’ve added a lot of ingredient suggestions to make this as easy as possible to make. Use what you have, and make it work for you. If you like you can also add Italian seasoning, poultry seasoning, or any kind of seasoning salt you like to make it taste good for you.
- linguine or use spaghetti
- butter
- minced garlic, use the kind in the jar for the easiest results
- sliced mushrooms, button or crimini, or use canned!
- all-purpose flour
- low-sodium chicken broth or use homemade chicken or turkey broth
- heavy cream
- leftover roast turkey or use roasted chicken!
- shredded parmesan cheese
- diced onion
- frozen peas
- bread crumbs
- grated parmesan cheese
Other Recipes for Leftover Cooked Turkey
You can use leftover turkey SO many ways. And remember if you can use cooked chicken in a recipe you can sub in cooked turkey. Like in this Spinach Chicken Artichoke Casserole or this Chicken Bacon Ranch Tater Tot Casserole!
Also try:
Got Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This makes perfect lunches!
Or freeze for up to three months.
Turkey Tetrazzini
Ingredients
- 1 lb linguine
- 6 tbsp butter
- 2 cloves garlic minced
- 1 small onion diced
- 8 oz sliced mushrooms
- 1/4 cup flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups leftover roast turkey shredded
- 1 1/2 cups shredded parmesan cheese
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
Instructions
- Fill a large pot with water, add salt, and bring to a boil
- Preheat the oven to 350°F (175°C)
- Cook the linguine according to the package directions, then drain and set aside
- Melt the butter in a large skillet over medium heat
- Add the diced onion and garlic and cook for 2 minutes
- Whisk in the flour until combined
- add the chicken broth and whisk until smooth
- Whisk in the heavy cream until smooth
- Stir in the mushrooms, turkey, shredded parmesan cheese, and peas, then turn off the heat
- Add the drained linguine to the skillet and stir until well coated in the sauce
- Sprinkle the top with breadcrumbs and grated parmesan cheese
- Bake for 20-25 minutes until golden brown and bubbly
- Remove from the oven and let cool slightly before serving
Help! I’m making this right now, and the recipe never calls for the chicken broth!! Where/when does it go in?
FIXED IT!
The broth goes into the flour and butter mix, before the cream. Whisk it smooth, then add the cream and whisk again.