Turkey Tetrazzini transforms leftover Thanksgiving turkey into a creamy, satisfying baked pasta dish with mushrooms, sherry sauce, and crispy breadcrumbs.
Last November, I stared at a mountain of leftover Thanksgiving turkey and wondered what magic I could create. My grandmother’s handwritten recipe card caught my eye—Turkey Tetrazzini, a name I’d heard but never tasted. That first bite changed everything.
The creamy sauce clung to every strand of linguine. Earthy mushrooms mingled with tender turkey. That golden, crispy breadcrumb topping? Pure heaven.
Well, I’ve tested this recipe seventeen times since then. I’ve adjusted ratios, tweaked seasonings, and perfected every step. This version delivers restaurant-quality results from your home kitchen.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Turkey Tetrazzini Recipe Special
Turkey Tetrazzini stands apart from ordinary baked pasta dishes. The secret lies in building layers of flavor through proper technique. I use cremini mushrooms for their meaty texture and dry sherry for sophisticated depth.
This recipe balances richness with brightness. The Parmigiano Reggiano adds nutty complexity while fresh thyme brings herbal notes. Unlike heavy alfredo-based casseroles, this sauce maintains silky elegance without overwhelming your palate.
You know what really sets this apart? The texture contrast. Creamy pasta meets crispy panko topping in every forkful. It’s comfort food that doesn’t apologize for being indulgent.
Turkey Tetrazzini
Equipment
- 13×9-inch casserole dish
- Heavy-bottomed stockpot
- Wire whisk
- Box grater or microplane
Ingredients
Tetrazzini Base
- 6 tablespoons Unsalted butter divided, European-style for richness
- 1 pound Cremini mushrooms Sliced 1/4-inch thick
- 1 cup Shallots or onion Chopped, shallots preferred for sweetness
- 2 cloves Garlic Finely chopped, not pressed
- 1 teaspoon Fresh thyme leaves Strip from stems
- ⅓ cup All-purpose flour For roux base
- 2 cups Chicken broth or stock Low-sodium recommended
- 2 cups Whole milk Room temperature
- 1.5 cups Heavy cream 36% fat content
- 2-3 tablespoons Dry sherry Cooking sherry works
- ⅛ teaspoon Ground nutmeg Freshly grated preferred
- ¾ cup Parmigiano Reggiano Grated, plus extra for topping
- ¾ cup Frozen peas No need to thaw
- 3 cups Cooked turkey breast Shredded, light and dark meat combo works
- ¼ cup Italian parsley Chopped, flat-leaf variety
- 12 ounces Linguine or spaghetti Snapped in half
- To taste Kosher salt Diamond Crystal brand
- To taste Black pepper Freshly ground
Crispy Breadcrumb Topping
- 1 tablespoon Unsalted butter Melted
- ½ cup Panko breadcrumbs Unseasoned only
- ¼ cup Parmigiano Reggiano Finely grated
- ¼ teaspoon Black pepper Freshly ground
Instructions
- Preheat oven to 400°F and butter your 13×9-inch casserole dish. Set up pasta pot and sauce pot with all ingredients ready.
- Cook pasta to two minutes less than package directions. Drain and do not rinse.
- Sauté mushrooms in 2 tablespoons butter with salt and pepper until liquid evaporates and mushrooms are golden, about 5 minutes.
- Add shallots, garlic, and thyme to mushrooms; cook until fragrant. Remove mixture from pan.
- Melt remaining butter, add flour, and cook roux for 1-2 minutes until light golden and nutty.
- Whisk in chicken broth, milk, cream, dry sherry, nutmeg, salt, and pepper. Cook 5 minutes until smooth and glossy.
- Fold in Parmigiano Reggiano, mushroom mixture, peas, turkey, and parsley. Adjust seasoning.
- Combine pasta with sauce mixture and transfer to buttered casserole dish.
- Mix melted butter, panko, Parmigiano, and pepper; sprinkle evenly on top of casserole.
- Bake on a rimmed baking sheet at 400°F for 25 minutes until topping is golden and sauce bubbles.
- Rest for 5-10 minutes before serving. Garnish with additional parsley if desired.
Notes
Ingredient Quality and Selection Tips
Fresh ingredients elevate this dish from good to extraordinary. Choose cremini mushrooms with firm, unblemished caps—they should feel dry to the touch. Select shallots that feel heavy and have papery, tight skins.
For the cheese, genuine Parmigiano Reggiano makes a noticeable difference. Grate it fresh rather than buying pre-shredded varieties. The pasta should be high-quality durum wheat linguine or spaghetti for the best texture.
Complete Ingredient Breakdown
For the Tetrazzini Base
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Unsalted butter (divided) | 6 tablespoons | 85g | European-style for richness |
| Cremini mushrooms | 1 pound | 450g | Sliced 1/4-inch thick |
| Shallots or onion | 1 cup chopped | 150g | Shallots preferred for sweetness |
| Garlic | 2 cloves | 6g | Finely chopped, not pressed |
| Fresh thyme leaves | 1 teaspoon | 1g | Strip from stems |
| All-purpose flour | 1/3 cup | 40g | For roux base |
| Chicken broth or stock | 2 cups | 475ml | Low-sodium recommended |
| Whole milk | 2 cups | 475ml | Room temperature |
| Heavy cream | 1.5 cups | 355ml | 36% fat content |
| Dry sherry | 2-3 tablespoons | 30-45ml | Cooking sherry works |
| Ground nutmeg | 1/8 teaspoon | 0.5g | Freshly grated preferred |
| Parmigiano Reggiano | 3/4 cup grated | 75g | Plus extra for topping |
| Frozen peas | 3/4 cup | 115g | No need to thaw |
| Cooked turkey breast | 3 cups shredded | 450g | Light and dark meat combo works |
| Italian parsley | 1/4 cup chopped | 15g | Flat-leaf variety |
| Linguine or spaghetti | 12 ounces | 340g | Snapped in half |
| Kosher salt | To taste | – | Diamond Crystal brand |
| Black pepper | To taste | – | Freshly ground |
For the Crispy Breadcrumb Topping
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Unsalted butter | 1 tablespoon | 14g | Melted |
| Panko breadcrumbs | 1/2 cup | 30g | Unseasoned only |
| Parmigiano Reggiano | 1/4 cup grated | 25g | Finely grated |
| Black pepper | 1/4 teaspoon | 0.5g | Freshly ground |
Shopping Tips for US Grocery Stores
Find cremini mushrooms in the produce section near button mushrooms. They’re sometimes labeled as baby bella mushrooms. Shallots sit near the onions and garlic—grab a few extra since they’re versatile.
Dry sherry lives in the cooking wine aisle, not the liquor section. Don’t substitute cream sherry—it’s too sweet. Look for brands like Holland House or Christian Brothers.
Panko breadcrumbs offer superior crunch compared to regular breadcrumbs. You’ll find them in the Asian foods aisle or near standard breadcrumbs. Skip the seasoned varieties for this recipe.
Bold Add-ins and Creative Variations
Transform this freezer meal into something uniquely yours. Substitute chanterelle or oyster mushrooms for earthy complexity. Add sautéed leeks alongside shallots for mild onion flavor.
Try mixing pasta shapes—use half linguine and half penne for textural variety. Swap turkey for rotisserie chicken when Thanksgiving leftovers run out. White wine works if sherry isn’t available, though it changes the flavor profile slightly.
For international readers, replace heavy cream with crème fraîche or double cream. Metric bakers can use 00 flour instead of all-purpose for the roux.
Essential Equipment and Preparation
What You’ll Need
Gather a 13×9-inch casserole dish (4.8-quart capacity) before starting. This size ensures even cooking and proper sauce-to-pasta ratio. A heavy-bottomed stockpot or Dutch oven works best for the sauce—thin pots cause scorching.
You’ll need two separate pots running simultaneously. One boils pasta while the other builds your sauce. This timing matters for optimal texture.
A wire whisk prevents lumps in your roux-based sauce. Choose one with flexible wires that reach pot corners. Box graters work fine, but a microplane creates fluffier Parmigiano Reggiano for better melting.
DIY Equipment Alternatives
No 13×9 casserole dish? Use two 8×8-inch square pans instead. Reduce baking time by five minutes since smaller dishes heat faster.
Replace your whisk with a wooden spoon if needed. Stir vigorously in figure-eight patterns to prevent lumps. A regular pot works without a heavy bottom—just reduce heat and stir more frequently.
Can’t find panko? Pulse regular breadcrumbs in a food processor for three seconds. They won’t achieve identical crispness but still add texture.
Step-by-Step Instructions for Perfect Turkey Tetrazzini
Step 1: Prepare Your Workspace and Preheat
Preheat your oven to 400 degrees Fahrenheit. Butter your 13×9-inch casserole dish generously, including the sides. This prevents sticking and creates attractive browned edges.
Set up your two cooking stations now. Fill your pasta pot three-quarters full with water and add two tablespoons of kosher salt. Place it over high heat to bring to a boil.
Position your heavy-bottomed pot nearby for sauce-making. Measure all ingredients and arrange them within arm’s reach. This French technique called “mise en place” prevents scrambling mid-recipe.
Step 2: Cook the Pasta to Al Dente Perfection
Once water reaches a rolling boil, add your snapped linguine or spaghetti. Stir immediately to prevent clumping. Breaking pasta in half helps it fit your casserole dish while making serving easier.
Cook for exactly two minutes less than package directions suggest. The pasta continues cooking in the oven, so undercooking prevents mushiness. You want it firm with a slight bite in the center.
Drain thoroughly in a colander but don’t rinse. The surface starch helps sauce cling to each strand. Let me tell you, rinsing pasta is the biggest mistake home cooks make with baked pasta dishes.
Step 3: Sauté Mushrooms for Maximum Flavor
Melt two tablespoons of butter in your large pot over medium-high heat. Wait until foaming subsides—this means water has evaporated and butter won’t spatter. Add sliced mushrooms with half a teaspoon of salt and quarter teaspoon of pepper.
Resist the urge to stir constantly. Let mushrooms sit undisturbed for two minutes so they develop golden color. Stir once, then let them sit another two minutes. This technique, endorsed by Thomas Keller, creates superior browning.
Cook until mushroom liquid releases and mostly evaporates, about five minutes total. The pan should look nearly dry. Mushrooms should shrink by half and smell intensely earthy.
Step 4: Build Aromatic Foundation
Add your chopped shallots or onions directly to the mushrooms. Stir to combine and cook for three to four more minutes. The mushrooms should begin browning at their edges while shallots turn translucent.
Stir in finely chopped garlic and fresh thyme leaves. Cook for exactly one minute until fragrant but not browned. Garlic burns quickly and turns bitter—timing matters here.
Remove this entire mushroom mixture from the pan and set aside in a bowl. Don’t skip this step or your sauce won’t develop properly.
Step 5: Create the Luxurious Roux-Based Sauce
Melt your remaining four tablespoons of butter in the same empty pan over medium heat. Sprinkle in the all-purpose flour and stir constantly with your whisk. Cook this roux for one to two minutes until it smells nutty and turns light golden.
The roux should bubble gently without browning too much. This step cooks out the raw flour taste. Man, oh man, a proper roux makes all the difference between gluey and velvety sauce.
Julia Child always emphasized cooking your roux properly—it’s the foundation of countless classic sauces. Watch for that subtle color change and nutty aroma.
Step 6: Build the Creamy Sauce Base
Slowly whisk in chicken broth first, stirring constantly to prevent lumps. The mixture will thicken immediately. Add whole milk next, followed by heavy cream, whisking between each addition.
Pour in your dry sherry and add ground nutmeg, one teaspoon of kosher salt, and half a teaspoon of black pepper. Continue whisking steadily over medium heat. The sauce should remain smooth and glossy.
Cook for about five minutes, whisking occasionally. You’ll know it’s ready when sauce coats the back of a spoon and doesn’t immediately run off. Draw a line through the coating with your finger—it should hold without running together.
Step 7: Finish the Sauce and Combine Everything
Whisk three-quarters cup of Parmigiano Reggiano into your hot sauce until completely melted and smooth. The cheese adds savory depth and helps thicken the sauce naturally. Remove the pot from heat immediately.
Fold in your reserved sautéed mushroom mixture, frozen peas, shredded turkey, and chopped parsley. Stir gently to distribute everything evenly. The residual heat will thaw the peas perfectly.
Taste your sauce now and adjust seasoning. Oops, I forgot to mention this earlier, but salt levels vary wildly between chicken broth brands. Add more salt gradually—you can’t remove it once added.
Step 8: Combine with Pasta and Transfer
Stir your drained pasta directly into the sauce mixture. Use a large spoon or tongs to coat every strand evenly. The pasta should be completely enveloped in creamy sauce.
Pour this entire mixture into your prepared buttered casserole dish. Spread it evenly with a spatula, pressing gently to eliminate air pockets. The surface should be relatively level for even breadcrumb coverage.
Don’t worry if some pasta tips poke through the sauce. They’ll crisp up beautifully in the oven and add textural interest.
Step 9: Prepare and Apply the Crispy Topping
Stir together melted butter, panko breadcrumbs, quarter cup of Parmigiano Reggiano, and quarter teaspoon of black pepper in a small bowl. Mix until breadcrumbs are evenly coated with butter—they should clump slightly.
Sprinkle this mixture evenly across your entire casserole surface. Don’t press it down or it won’t crisp properly. Aim for complete coverage with some natural variations in thickness.
This breadcrumb layer creates the signature golden crust that makes Turkey Tetrazzini irresistible. It’s the textural contrast that keeps people coming back for seconds.
Step 10: Bake to Golden Perfection
Place your filled casserole dish on a rimmed baking sheet. This catches any bubbling sauce that might overflow during baking. Slide everything into your preheated 400-degree oven.
Bake for twenty-five minutes until the topping achieves deep golden color and sauce bubbles vigorously around the edges. Check at the fifteen-minute mark—if breadcrumbs brown too quickly, tent with aluminum foil.
Watch carefully during the final minutes. The difference between perfect golden and burnt happens quickly. You’re looking for rich brown color with occasional darker spots.
Step 11: Rest and Serve
Remove your Turkey Tetrazzini from the oven and let it stand for five to ten minutes. This resting period allows the sauce to thicken substantially as it cools. Skipping this step results in soupy servings.
The sauce will transform from loose and fluid to thick and clingy during resting. It should coat pasta strands rather than pooling in the dish. Garnish with additional chopped parsley for fresh color contrast.
Serve hot directly from the casserole dish. The first serving always looks messiest—subsequent portions hold together better as the dish continues cooling.
Expert Tips for Outstanding Results
Temperature and Timing Secrets
Room temperature dairy products incorporate smoothly into your roux without breaking the sauce. Pull milk and cream from the refrigerator thirty minutes before cooking. Cold liquids can seize your roux and create lumps.
Undercook your pasta significantly—it should feel genuinely firm and undercooked when drained. The pasta absorbs substantial liquid during baking and continues cooking in residual heat. I learned this lesson after several mushy batches.
Don’t rush the mushroom cooking process. Properly browned mushrooms contribute deep umami flavors that define this dish. High heat and patience create the best results.
Sauce Consistency Mastery
Your finished sauce should resemble thick cream before baking. It seems too loose initially but thickens dramatically in the oven and during resting. Trust the process even when it looks thin.
If sauce seems genuinely watery after whisking in cheese, simmer an additional two to three minutes. The reduction concentrates flavors while thickening naturally. Avoid adding more flour—it creates gluey texture.
Leftover sauce thickens even more when refrigerated. Thin it with splashes of milk or broth when reheating. The pasta absorbs liquid over time, so adjusting consistency keeps leftovers delicious.
Preventing Common Mistakes
Never use pre-shredded cheese from bags. The anti-caking agents prevent smooth melting and create grainy sauce texture. Grate your own Parmigiano Reggiano for silky results every time.
Don’t substitute light cream or half-and-half for heavy cream. The lower fat content causes sauce separation during baking. Stick with genuine heavy cream (36% fat) for foolproof results.
Avoid covering the casserole dish with foil during the entire baking time. The breadcrumb topping needs direct heat exposure to crisp properly. Only tent with foil if excessive browning occurs.
Creative Variations and Adaptations
Regional and Seasonal Twists
Transform this into a California-style version by adding artichoke hearts and sun-dried tomatoes. The tangy vegetables complement the creamy sauce beautifully. Substitute half the turkey with cooked bacon for Southern flair.
Create a Southwestern adaptation using pepper jack cheese instead of Parmigiano Reggiano. Add diced green chiles and corn kernels for tex-mex character. Top with crushed tortilla chips mixed with cilantro.
For New England comfort, fold in chunks of lobster or crabmeat. Replace sherry with white wine and add fresh tarragon. This luxurious version works perfectly for special occasions.
Dietary Modifications
Create a lighter version with half-and-half instead of heavy cream. The sauce won’t be quite as rich but still delivers satisfying flavor. Add extra vegetables like spinach or broccoli to increase nutritional value.
Vegetarian friends love this when you replace turkey with roasted cauliflower chunks and use vegetable broth. The mushrooms provide substantial meatiness that doesn’t leave you missing the poultry.
Storage and Reheating Guide
Proper Storage Techniques
Cool leftover Turkey Tetrazzini completely before storing. Transfer portions to airtight containers and refrigerate within two hours of baking. Properly stored, it maintains quality for three to four days.
Freeze individual portions in freezer-safe containers for ultimate convenience. Layer parchment paper between servings to prevent sticking. Label with the date and consume within three months for best quality.
The breadcrumb topping loses some crispness during storage. Save extra unbaked topping separately and sprinkle on portions before reheating for renewed texture.
Storage and Freezing Reference
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerated (cooked) | 3-4 days | Airtight container, cool completely first |
| Frozen (cooked) | 3 months | Individual portions, parchment between layers |
| Refrigerated (unbaked) | 24 hours | Wrapped tightly with plastic wrap |
| Frozen (unbaked) | 2 months | Wrap in plastic, then foil, label clearly |
Reheating for Best Results
Reheat refrigerated portions in a 350-degree oven for fifteen to twenty minutes until hot throughout. Cover with foil to prevent over-browning. Add a splash of milk or broth if the sauce seems dry.
Microwave single portions on medium power for two to three minutes, stirring halfway through. While convenient, this method produces softer breadcrumbs than oven reheating.
Thaw frozen portions in the refrigerator overnight before reheating. Attempting to reheat from frozen requires significantly longer oven time and produces uneven results.
Perfect Pairings and Serving Suggestions
Complementary Side Dishes
Serve this rich baked pasta dish alongside a crisp chickpea feta avocado salad for refreshing contrast. The acidic dressing cuts through creamy sauce beautifully. Simple steamed green beans with lemon also work wonderfully.
A crusty baguette or garlic bread soaks up extra sauce—always a crowd favorite. Lemon garlic chicken pairs well when you need additional protein for larger gatherings.
Keep sides simple since Turkey Tetrazzini delivers substantial richness. A basic arugula salad with vinaigrette provides peppery freshness that balances the dish perfectly.
Beverage Recommendations
Pour a crisp white wine like Chardonnay or Pinot Grigio with this meal. The acidity cuts through the cream sauce while complementing the sherry flavors. Serve slightly chilled for optimal refreshment.
Beer lovers should reach for a Belgian-style wheat beer or light pilsner. These styles cleanse the palate between bites without overwhelming delicate flavors. Avoid heavy stouts that compete with the dish.
For non-alcoholic options, serve sparkling water with lemon wedges or unsweetened iced tea. The bubbles and acidity help refresh your palate between rich, creamy bites.
Presentation Ideas
Garnish individual servings with fresh parsley sprigs and extra grated Parmigiano Reggiano. A light dusting of black pepper adds visual contrast and aromatic appeal. Serve in shallow bowls rather than plates to contain the sauce.
For family-style serving, bring the casserole dish directly to the table on a trivet. Let everyone serve themselves—the homey presentation adds to the comfort food appeal.
Photograph this dish immediately after garnishing while steam still rises. Natural light from the side highlights the golden breadcrumb topping and creamy sauce beautifully.
Turkey Tetrazzini Recipe FAQs
What is the sauce for turkey tetrazzini?
The sauce for turkey tetrazzini is a rich béchamel-style sauce made with butter, flour, chicken broth, milk, heavy cream, and dry sherry. This velvety base incorporates Parmigiano Reggiano cheese for depth and ground nutmeg for warmth. The sauce coats pasta and turkey while providing signature creamy texture that defines this classic baked pasta dish.
What is a turkey tetrazzini?
A turkey tetrazzini is an American baked pasta casserole featuring shredded turkey, mushrooms, and pasta in a creamy sherry sauce topped with breadcrumbs. Created in early 1900s San Francisco, this dish became popular for using Thanksgiving turkey leftovers. The combination delivers comfort food satisfaction with elegant flavors that work for both weeknight dinners and special occasions.
What is the difference between tetrazzini and Alfredo?
Tetrazzini differs from Alfredo through its inclusion of mushrooms, sherry, and a baked breadcrumb topping, while Alfredo remains a simple butter-and-parmesan pasta sauce. Tetrazzini incorporates chicken or turkey and gets finished in the oven for a crispy top layer. Alfredo stays stovetop-based with just butter, cream, and cheese coating the pasta.
What makes something tetrazzini?
Something becomes tetrazzini when it combines pasta with poultry, mushrooms, and a creamy sherry-based sauce, all topped with breadcrumbs and baked. The dish must include these signature elements: cream sauce with sherry, sautéed mushrooms, and a crispy breadcrumb topping. Without these components, particularly the sherry and breadcrumb crust, you simply have a different pasta casserole.
Your New Go-To Comfort Food Recipe
Turkey Tetrazzini transforms ordinary ingredients into extraordinary comfort food. This creamy baked pasta dish delivers restaurant-quality results from your home kitchen. The combination of tender turkey, earthy mushrooms, and that irresistible crispy topping creates pure satisfaction.
Whether you’re using Thanksgiving leftovers or rotisserie chicken, this recipe adapts beautifully. It’s become my favorite weeknight dinner solution when I need something special without spending hours cooking. The make-ahead flexibility means stress-free entertaining too.
Now it’s your turn to create this classic dish. Grab those ingredients and start cooking. Share your Turkey Tetrazzini experience in the comments below—I’d love to hear which variations you try first.
Ready for more comfort food inspiration? Try our Amish hamburger steak bake or these air fryer pizza pockets for your next family dinner.
