Got some leftover holiday turkey? Transform it into this hearty, cheesy pasta dish.
In all my years of enjoying holiday dinners with friends and family, not once have we ever consumed the whole turkey. That big and beautiful bird was designed for leftovers! For lunch, of course, there are turkey and cheese sandwiches—a classic of my childhood—but what about dinner? Surely, leftovers don’t have to be made the same way they were cooked the first time. That’s where turkey Tetrazzini comes in, with its rich and creamy sauce, tender pasta, and savory sprinkling of breadcrumbs. With this recipe, there’s no need to repeat dinnertime exactly as it was. It’s a new night, so treat your family to something just as special.
Crafted with an exquisite gravy-like sauce, turkey Tetrazzini is an Italian-American casserole that can feed a whole family and then some. If you like to make your leftovers go a long way, this is the perfect option. It tastes delightfully cheesy, garlicky, and full of herbs, with a pop of subtle sweetness from the peas. The beauty of this dish is that, although it’s decadent enough to be served at a fancy restaurant, it’s quite easy to make. From a pan on the stove to a casserole dish in the oven, the process of cooking turkey Tetrazzini is about as smooth as its sauce. One forkful might just have you saying, “Mamma Mia!“
What does “Tetrazzini” mean?
Since I grew up in an Italian-American family, the name “Tetrazzini” is familiar to me, but I only ever associated it with the pasta dish. As it turns out, this dish was named after a famous Italian opera singer, Luisa Tetrazzini, whose career thrived during the late 1800s and early 1900s. Although the original chef and restaurant where it was born are debated, it’s clear that such a tribute came from nostalgic Italian-American immigrants throughout the nation. Today, this dish is still a staple in many households, sometimes made with chicken instead of turkey.
How do I store leftovers?
Make sure your leftover Tetrazzini has cooled completely before transferring it to an airtight container. Refrigerate it for 2-3 days, or move it to a freezer-safe container and freeze for up to 3 months. Then thaw it in the fridge overnight before reheating. For the sake of ease and simplicity, I recommend portioning it out and microwaving each portion on high for 60-90 seconds. However, if you have a lot of leftovers, consider using the same casserole pan with a splash of water and heat it all up in the oven at 350°F for 15-20 minutes, until it’s warm.
Serving suggestions
As a main course, turkey Tetrazzini tastes marvelous with a light side like Beet Salad With Feta or Italian Salad. For an even more classic Italian-American dining experience, I also suggest pairing it with Air-Fryer Garlic Bread, Pull-Apart Garlic Bread, or Italian Bread with Whipped Butter. Last but definitely not least, if you’d like to jazz up the whole meal with one final touch, pair it with a light and elegant Wine Spritzer.
Ingredients
- 12 ounces whole wheat spaghetti
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 4 cloves garlic minced
- 12 ounces white mushrooms sliced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 package low-fat cream cheese (8 ounces)
- 1 1/4 cups heavy cream
- 2 cups chopped cooked turkey breast
- 1 cup frozen peas thawed
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- 1/2 cup whole grain breadcrumbs to taste
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion turns translucent. Stir in the sliced mushrooms and dried thyme, cooking until the mushrooms soften, about 4-5 minutes.
- Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while stirring continuously to smooth out any lumps.
- Add the cream cheese and heavy cream; stir until it melts into a creamy sauce. Mix in the chopped turkey, peas, and grated Parmesan cheese. Season with salt and pepper as desired. Add the cooked spaghetti and toss until well coated with the sauce.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the whole grain breadcrumbs evenly over the top.
- Bake in the preheated oven for 20-30 minutes, or until the dish is hot and bubbly. If the top begins to brown too quickly, cover the dish with foil and continue baking until thoroughly heated. Garnish with chopped fresh parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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