There’s something almost magical about a dish that can so completely transform the familiar. You know the feeling, right? The holiday feast is over, and the magnificent turkey, once the star of the show, now sits in the refrigerator, waiting for its next act. It’s a delicious dilemma we all face.
Enter Turkey Tetrazzini, a true comfort food champion. This isn’t just reheating leftovers; this is a glorious reinvention. Imagine tender shreds of turkey and sliced mushrooms, all tangled up with linguine in a rich, parmesan-laced cream sauce. Now, picture that topped with a buttery, crispy Panko breadcrumb crust, baked until it’s golden and bubbly. It’s the kind of meal that turns a simple weeknight into something special, a warm hug on a cold evening.
What’s the Story Behind This Cozy Casserole?
Despite its wonderfully Italian-sounding name, Tetrazzini is a proud American creation. Its story begins in the early 20th century, a time of glamour and opera. The dish was named for Luisa Tetrazzini, a world-famous Italian soprano known as “The Florentine Nightingale.”
Legend has it that around 1905, Chef Ernest Arbogast of San Francisco’s luxurious Palace Hotel created this pasta dish in her honor during one of her performances. The recipe, a luxurious combination of poultry, mushrooms, and a creamy sauce, quickly captured the public’s fancy. It traveled from coast to coast, appearing in New York City hotel menus and eventually finding its way into the heart of American home cooking, where it has comfortably remained for over a century.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step toward creating this masterpiece. The beauty of this recipe lies in its balance of simple, wholesome components that come together to create something truly extraordinary. Here’s what you’ll need:
- Pasta: 12 ounces of dry linguine or spaghetti, snapped in half.
- Turkey: 3 cups of shredded cooked turkey breast (dark meat works too, in a pinch).
- Vegetables: 1 pound of sliced cremini mushrooms, 1 cup of chopped shallot or onion, 2 cloves of finely chopped garlic, and ¾ cup of frozen peas.
- Dairy & Fat: 6 tablespoons of unsalted butter (divided), 2 cups of whole milk, 1 ½ cups of heavy cream, and 1 cup total of grated Parmigiano Reggiano.
- For the Sauce: ⅓ cup of all-purpose flour, 2 cups of chicken stock or broth, 2-3 tablespoons of dry sherry, and ⅛ teaspoon of ground nutmeg.
- Herbs & Seasoning: 1 teaspoon of fresh thyme leaves, ¼ cup of chopped Italian parsley (plus more for garnish), kosher salt, and freshly ground black pepper.
- For the Topping: ½ cup of unseasoned Panko breadcrumbs mixed with ¼ cup of grated Parmigiano Reggiano, 1 tablespoon of melted unsalted butter, and ¼ teaspoon of black pepper.
Why This is the Ultimate Comfort Food
Beyond its deliciousness, this casserole just makes practical sense. It’s the perfect solution for that post-holiday “what do I do with all this turkey?” question, giving your leftovers a dazzling second life in a meal that tastes entirely new and exciting. No one will feel like they’re eating the same dinner all over again.
It’s also incredibly versatile, a canvas for your own culinary creativity. Don’t have peas? Try green beans. Out of sherry? A dry white wine works beautifully. And perhaps best of all, it’s a fantastic freezer meal. You can make a full casserole, or portion it out, ensuring a cozy, home-cooked dinner is always just a thaw and a bake away, even on your busiest days.
How to make Turkey Tetrazzini?
The process is a gentle dance between stovetop and oven, building layers of flavor one step at a time. It’s a straightforward method, but the result feels anything but ordinary. Just follow these steps, and you’ll have a show-stopping dinner ready in no time.
Getting Your Kitchen Ready
First things first, preheat your oven to a toasty 400°F and generously butter a 4.8-quart (or a standard 13×9-inch) casserole dish. This little step of greasing the pan is like insurance against sticking, ensuring your beautiful Tetrazzini comes out in perfect, saucy scoops. Go ahead, get that dish ready and set it aside.
Now, bring a large pot of salted water to a rolling boil for your pasta. We’ll be cooking it while we work on the sauce, which is a great way to multitask and get dinner on the table faster. The key here is to cook the linguine or spaghetti just until it’s al dente, because it’s going to continue cooking and soaking up that glorious sauce in the oven.
Building the Flavor Foundation
Let’s start with the mushrooms. Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat. When the foaming subsides, add your sliced cremini mushrooms along with a good pinch of salt and pepper. You’ll cook these until they release their liquid and it mostly evaporates, which takes about 5 minutes—this concentrates their flavor beautifully.
Next, stir in your chopped shallots or onion and continue cooking for another 3-4 minutes, until the mushrooms start to take on a lovely golden-brown color. Then, add the garlic and fresh thyme, cooking for just one final minute until the air is filled with that incredible, fragrant aroma. Scoop this entire mixture out of the pot and set it aside for now.
Crafting the Luxurious Sauce
In that same, now-empty pot, melt the remaining 4 tablespoons of butter. Sprinkle in the flour and whisk constantly for about 1-2 minutes. You’re making a roux, and cooking it for this brief time gets rid of the raw flour taste and ensures your sauce will be perfectly thick and smooth.
Now, slowly whisk in the chicken stock, milk, cream, and sherry. Add the nutmeg, a teaspoon of kosher salt, and half a teaspoon of black pepper. Keep whisking as the sauce comes together, cooking until it becomes smooth, glossy, and thick enough to coat the back of a spoon. This should take about 5 minutes. Then, whisk in that ¾ cup of Parmigiano Reggiano until the sauce is velvety and uniform.
Bringing It All Together
Take the pot off the heat. This is the moment where it all comes to life. Gently fold in the reserved mushroom mixture, the frozen peas (no need to thaw them!), the shredded turkey, and the fresh parsley. Now, stir in your cooked, drained pasta, making sure every single strand is lovingly coated in that creamy, dreamy sauce.
Pour this magnificent mixture into your waiting, buttered casserole dish. Don’t worry if it looks a little saucy—in fact, that’s exactly what you want. The pasta will continue to drink up the sauce as it bakes and rests, and a saucy Tetrazzini is a happy, non-dry Tetrazzini.
Creating the Perfect Crunchy Top
In a small bowl, combine the melted butter, Panko breadcrumbs, the remaining ¼ cup of parmesan, and a quarter-teaspoon of black pepper. Stir it with a fork until the breadcrumbs are evenly moistened. This simple mixture is the crowning glory.
Sprinkle this buttery, cheesy crumb topping evenly over the entire surface of the casserole. You’re creating a textural masterpiece here, a delightful crunch that will give way to the creamy, tender goodness beneath.
The Final Bake and Serve
Place the casserole dish on a baking sheet (this catches any potential bubble-overs and makes it easier to handle) and slide it into your preheated oven. Bake for about 25 minutes, until the topping is a beautiful golden brown and the sauce is bubbling enthusiastically around the edges.
Keep an eye on the breadcrumbs, especially around the 15-minute mark. If they’re browning a bit too quickly for your liking, just lay a piece of foil loosely over the top for the remainder of the baking time. Let the Tetrazzini stand for a few minutes after baking—this allows the sauce to thicken up perfectly. Garnish with a little extra fresh parsley and serve it hot, straight from the dish.
Can I Make This Dish My Own?
Absolutely, and you should! This recipe is wonderfully adaptable. If turkey isn’t your thing, or you have a rotisserie chicken to use up, shredded chicken is a fantastic and classic substitute. Leftover holiday ham, diced into small pieces, also works beautifully, adding a slightly smoky, salty dimension.
Feel free to play with the vegetables, too. Don’t love peas? A cup of cooked, chopped green beans or even a mix of peas and carrots can be delightful. The cremini mushrooms can be swapped for white button mushrooms, though the cremini do offer a deeper, earthier flavor that we truly love. It’s your kitchen, your rules.
Tips
Avoid a mushy casserole by cooking your pasta just to al dente. Remember, it will continue to cook and absorb liquid in the oven, so it needs to have a little bite left to it when you drain it. Breaking the long pasta strands in half before boiling might feel like a culinary sin to some, but trust me, it makes serving and eating this casserole so much easier.
Season as you go, and don’t be shy about tasting the final mixture before it goes into the baking dish. The saltiness of chicken stock can vary wildly between brands. The recipe provides a guideline, but your own palate is the best judge. Let the Tetrazzini be your guide, and adjust the seasoning until it tastes just right for you.
Embrace the sauciness. When you pour the mixture into the dish, it should look a bit loose and liquid. This is not a mistake! The pasta will soak up a significant amount of that liquid as it bakes and then as it rests on the counter. A saucy start is the only way to guarantee a creamy, luxurious finish, and not a dry, disappointing one.
How Can I Save Some for Later?
This casserole is a freezer’s best friend. To freeze, assemble the entire dish but stop before adding the breadcrumb topping. Wrap the unbaked, topping-less casserole tightly in a layer of plastic wrap followed by a layer of heavy-duty aluminum foil. It will keep happily in the freezer for up to three months.
When a cozy dinner is calling your name, simply transfer the frozen casserole to the refrigerator to thaw overnight. Then, whip up the fresh Panko topping, sprinkle it on, and bake as directed. This ensures the topping stays crisp and perfect, not soggy. You can also freeze individual portions in airtight containers for a quick and satisfying solo lunch or dinner.
Turkey Tetrazzini Recipe
Description
This comforting baked pasta casserole transforms leftover turkey into a rich, creamy delight featuring linguine, fresh mushrooms, peas, and a luxurious Parmesan cream sauce topped with buttery Panko breadcrumbs. Inspired by French techniques like béchamel and velouté, this Turkey Tetrazzini is perfect for cozy winter dinners and makes an excellent freezer meal.
ingredients
For the Tetrazzini
For the Breadcrumb Topping
Instructions
-
Prep
Preheat oven to 400°F (204°C). Butter a 4.8-qt (13×9-inch) casserole dish. While making the sauce, cook pasta in salted boiling water just until al dente. Drain well. -
Sauté Mushrooms & Aromatics
Melt 2 tablespoons butter in a large pot over medium-high heat. Add mushrooms, ½ tsp salt, and ¼ tsp pepper. Cook until liquid evaporates (~5 min). Add shallots/onion; cook 3–4 min until mushrooms brown. Stir in garlic and thyme; cook 1 min. Remove and set aside. -
Make Cream Sauce
In same pot, melt remaining 4 tbsp butter. Whisk in flour; cook 1–2 min. Gradually whisk in broth, milk, cream, sherry, nutmeg, 1 tsp salt, and ½ tsp pepper. Cook 5 min until thickened and smooth. Whisk in ¾ cup Parmesan until melted. -
Assemble Casserole
Off heat, fold in mushroom mixture, peas, turkey, parsley, and cooked pasta. Season to taste. Transfer to prepared baking dish. -
Add Topping
In a small bowl, mix melted butter, Panko, ¼ cup Parmesan, and ¼ tsp pepper. Sprinkle evenly over casserole. -
Bake & Serve
Bake 25 minutes until bubbly and topping is golden. If topping browns too quickly (~15 min), tent with foil. Let rest 5 minutes. Garnish with parsley and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 19g95%
- Cholesterol 125mg42%
- Sodium 720mg30%
- Potassium 560mg16%
- Total Carbohydrate 48g16%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 28g57%
- Calcium 280 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t overcook the pasta. Cook just to al dente—it will soften more while baking.
- Keep it saucy! The casserole should look very creamy before baking—it thickens as it cools.
- Freezer tip: Assemble unbaked (without Panko), freeze, then thaw overnight before baking. Add fresh topping before baking.
- Protein swaps: Works great with chicken, ham, or even shrimp.
