If you think turkey tetrazzini is not that exciting a dish, let’s discuss it after you make this recipe. Nothing bland or boring about it! Thanks to a cheesy, crunchy breadcrumb topping, sautéed fresh mushrooms, and a delightful cream sauce spiked with sherry, sage, and parsley, this is a more sophisticated take on a dish that should be back in the spotlight.

The turkey tetrazzini recipe is a great way to use up leftover turkey, whether it’s from a big Thanksgiving roasted turkey or a slow cooker turkey breast you made for your family. This casserole is creamy, crunchy, and super luxurious; at the same time, it’s humble. I like to serve it with a nice fresh escarole salad or bright, lemony Brussels sprouts.

What Is the Origin of Turkey Tetrazzini?

Did you know that Turkey Tetrazzini was named after an opera singer? Luisa Tetrazzini, which is one hell of a great name. Apparently, the dish was created in San Francisco, where Tetrazzini lived in the early 1900s, invented by a chef named Ernest Arbogast at the Palace Hotel.

There are other accounts that state that the dish was created at the Knickerbocker Hotel in NYC, and still other theories, but I’m sorry, I have to lean towards the story where someone is actually named Tetrazzini.

Ingredients

Leftover turkey is the perfect springboard for this turkey tetrazzini casserole.

For the Breadcrumb Topping:

• Fresh breadcrumbs – If you have stale bread, make your own breadcrumbs by placing a few slices in the food processor. Another smart use of leftovers! Use panko breadcrumbs in a pinch.
• Unsalted butter – Melt the butter so it can coat the breadcrumbs completely.
• Gruyere or Swiss cheese – This recipe calls for two kinds of cheese, not a whole lot of each, but just enough to elevate the dish without being overpowering. The tempting crunchy golden brown topping made with breadcrumbs and Gruyere cheese adds another level of sophistication and flavor to the casserole.

For the Turkey Tetrazzini:

• Dried spaghetti – The spaghetti should be broken in half; see below for my tips on how best to do that.
• Unsalted butter – Part of the butter is used to sauté the vegetables, and the rest is used to make a roux, which will thicken the sauce.
• Onions
• Mushrooms – For a savory umami flavor.
• All-purpose flour – Thickens the sauce.
• Dried sage
• Chicken broth – You can also use turkey broth.
• Whole milk – Makes the sauce creamy and rich.
• Dry sherry – The sherry is optional, but it adds a nice flavor boost. Dry white wine is another option.
• Cooked turkey – This is a great use for leftover cooked turkey.
• Frozen peas – You can also use fresh.
• Fresh parsley – Adds color and freshness.
• Parmesan cheese – Gives the sauce body and salty richness.

How to Make Turkey Tetrazzini

1. Cook the spaghetti: While the oven preheats, break the spaghetti in half (see below) and cook it in a large pot according to the package directions until al dente. Drain and set aside.

2. Sauté the vegetables: Cook the onions and mushrooms in butter until brown. Set aside.

3. Make the topping: Combine the breadcrumbs, salt, melted butter, and Gruyere or Swiss cheese. Set aside.
4. Make the sauce: Melt the remaining butter, then add the flour. Stir constantly until toasty and golden brown. Then add the sage, broth, milk and sherry, and bring the whole mixture to a simmer until the sauce thickens.
5. Assemble: Add the cooked vegetables, pasta, turkey, parsley, and Parmesan to the sauce. Pour the mixture into a baking dish and cover with the breadcrumb topping.
6. Bake: Bake for 15 to 20 minutes, until the top gets golden brown and crispy. With a little sprinkle of parsley to garnish, the tetrazzini is ready to serve!

Tips for Cooking Turkey Tetrazzini

• Don’t overcook this casserole! The components are basically all already cooked (the vegetables in the sauce, the leftover turkey), so all you want to do is heat everything through and allow the flavors to meld a bit more.
• Use fresh mushrooms. You can use button mushrooms, cremini, or any combo of fresh mushrooms available to you, but just don’t use canned. Canned vegetables are fine in some cases, but canned mushrooms will never really brown, and they have a spongy, slack texture.

• Don’t skip the breadcrumb topping. The buttery, cheesy crunchiness is the perfect contrast to the creamy, tender filling.
• If you prefer to use another herb instead of the sage, go right ahead. Thyme, marjoram, or rosemary would be good choices.

How to Break Spaghetti in Half

First of all, why are we breaking the spaghetti in half? This does not seem very authentically Italian. The only reason I chose to do this is because shorter strands make the casserole easier to serve and eat, and since this isn’t exactly authentic Italian cuisine to start with, it made sense.

The following method allows you to do this easily without the mess of shards of pasta flying all over your kitchen.

1. Wrap the spaghetti (or another long thin pasta noodle) in a clean dishtowel.

2. Place the middle of the wrapped pasta against the edge of your kitchen counter. Press both ends with equal force so that the bundle of spaghetti snaps in the middle. Unwrap and cook up that pasta!

Make Ahead, Storage and Reheating

You can assemble this casserole a day ahead of time and store it, covered with foil or plastic wrap, in the refrigerator for a day. Leftovers can be stored in the fridge, covered, for up to 3 days.

Reheat leftover turkey tetrazzini casserole in a 350-degree oven until heated through, about 15 minutes. This will go faster if you bring the casserole to room temperature before reheating in the oven. You can also reheat portions in the microwave.

What to Serve With Turkey Tetrazzini

Endive, Radicchio and Citrus Salad with Bacon Vinaigrette

Classic Caesar Salad

Chopped Winter Salad

More Leftover Turkey Recipes

• Turkey Reuben Sandwiches
• Turkey Split Pea Soup
• Turkey Posole Soup
• Turkey Picadillo
• Turkey Hash