Turkey Tetrazzini is the perfect dinner to make with your leftover turkey. Pasta is tossed with turkey and mushrooms and nestled in a rich cream sauce that’s flavored with sherry, cheddar cheese and bacon. This recipe works just as well with a rotisserie chicken to help get you through the long winter. This casserole is a delicious comfort food that no one will believe is leftovers!
The days between Thanksgiving and Christmas are so busy I usually just want to throw meals together so I can get all the holiday items checked off my list. You know, like shopping for gifts, baking homemade goodies for my neighbors, hosting my annual cookie party and decorating the house.
That’s why this casserole is one of my favorite ways to use leftover Thanksgiving turkey. Not to say that I’d don’t love my Turkey Enchiladas, Turkey a la King and Turkey Pasta Skillet but this is the one the kids still remember after all these years as one of their favorites. It’s a little bit of work but, believe me, it’s well worth the effort.
After pigging out on Thanksgiving, I like to try to keep this casserole a little less caloric than the standard. For that I sub in some fat-free half and half in place of heavy cream and cut down a little on the cheese. It turns out just as creamy and delicious as the original. I also make this for my gluten-free daughter by using gluten-free pasta and cornstarch in place of flour.
Follow these step-by-step directions and you’re on your way to a creamy, super delicious Turkey Tetrazzini dinner.
Gather all ingredients. Cook pasta according to package directions, drain and place in large bowl.
- While pasta is cooking, cook bacon til crisp, remove from pan, then saute onions and garlic in bacon fat. Add to pasta.
- Saute mushrooms for 5-7 minutes.
- Add to pasta.
- Cook celery & red pepper in chicken stock and add just the vegetables to pasta.
- Crumble bacon and add to pasta and vegetables.
- Add grated cheddar cheese.
- Melt butter and whisk in flour.
- Continue whisking while adding stock and half and half. Stir til starts to thicken.
- Add to pasta mixture.
- Add the chopped turkey.
- Pour into prepared baking dish.
Finish with a sprinkle of grated cheese then bake.
I’m betting that after smelling all the delicious aromas coming out of your kitchen you won’t be able to wait to take a bite of all this creamy cheesy deliciousness! Comfort food at it’s best! Enjoy!
Turkey Tetrazzini is the perfect dinner to make with your leftover turkey. Pasta is tossed with turkey and mushrooms and nestled in a rich cream sauce that's flavored with sherry, cheddar cheese and bacon. This recipe works just as well with a rotisserie chicken to help get you through the long winter. This casserole is a delicious comfort food that no one will believe is leftovers!
- 8 oz. spaghetti or favorite pasta use a gluten-free pasta if needed
- 3 slices bacon cooked and crumbled
- 1 onion chopped
- 1 teaspoon minced garlic
- 1-2 Tablespoons olive oil
- 1 1/2 cups fresh mushrooms sliced
- 2 cups chicken stock
- 3 stalks celery chopped
- 1 green bell pepper chopped
- 1/4 cup butter
- 2 Tablespoons flour or cornstarch
- 1 cup non-fat half and half or heavy cream
- 3 Tablespoons sherry
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 3 oz sharp cheddar cheese grated
- 3 cups cooked turkey chopped
- 1/4 cup Pecorino Romano or Parmesan cheese grated
Heat oven to 375 degrees. Spray a 9x13-inch baking dish with non-stick spray.
Cook pasta according to package directions. Rinse in cold water, drain and place in large bowl.
While pasta is cooking, cook bacon in a large skillet pan until crisp. Place on paper towels to drain fat.
Leave the bacon fat in the skillet and sauté onion and garlic until translucent, about 5 minutes. Add to large bowl with pasta.
In the same skillet, heat olive oil over medium-high heat and sauté mushrooms until tender, about 5-10 minutes. Remove mushrooms to large bowl.
Meanwhile, heat chicken stock in large microwave safe measuring cup or bowl and add celery and pepper and cook, covered, in microwave at 90 power for 5 minutes. Remove celery and pepper with slotted spoon and add to bowl with pasta, onion and mushrooms.
In skillet, melt butter, blend in flour, stirring constantly. Add chicken stock and continue stirring until starts to thicken. Add half and half, sherry, seasonings, grated cheddar cheese and chicken.
Place mixture into prepared baking dish. Sprinkle grated Pecorino Romano cheese on top . Bake 20-25 minutes or until lightly browned.
For a gluten-free version use a gluten-free pasta and cornstarch in lieu of flour.
The post was first published on November 29, 2013. It has been rewritten and update.
Wine Pairing: The best wines to serve with this creamy dish are dry white wines such as the 2010 Casillero del Diablo Viognier or the delicious 2010 Gordon Brothers Chardonnay. If reds are more your style, stick with a spicy red such as Chianti.