Turkey Tetrazzini

Turkey Tetrazzini

A simple and quick recipe to make leftover turkey a family favorite is turkey tetrazzini.

Prep Time:
15 mins

Total Time:
1 hr

Cook Time:
35 mins


Additional Time:
10 mins

1 (2-quart) casserole

Try this turkey tetrazzini dish, which has been approved by the test kitchen, with your leftover turkey.

Turkey Tetrazzini Ingredients

The following ingredients are required for this easy recipe:

  • Pasta: This turkey tetrazzini recipe starts with linguine.
  • Butter: Cook the vegetables in salted butter. 
  • Vegetables: You’ll need button mushrooms, an onion, and celery. 
  • Seasonings: Season the turkey tetrazzini with garlic, Italian seasoning, and crushed red pepper. 
  • White wine: If you have white wine on hand, you can use it to deglaze the pan.  
  • Turkey: Of course, you’ll need cooked turkey! 
  • Canned soup and sour cream: The rich and creamy turkey tetrazzini calls for canned condensed cream of mushroom soup and sour cream. 
  • Broth: Use store-bought or homemade chicken broth. 
  • Parmesan and almonds: Top each bowl of turkey tetrazzini with Parmesan cheese and slivered almonds. 

How to Make Turkey Tetrazzini

  • The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect while making homemade turkey tetrazzini:
  • After draining and boiling the pasta, put it in a baking dish that has been prepared.
  • After sautéing the veggies in butter, mix in the seasonings.
    If using wine, deglaze the pan with it.
  • Add the broth, sour cream, soup, and turkey and stir. Cook until bubbling and heated.
  • After spooning the turkey mixture over the spaghetti, top with nuts and cheese.
  • The turkey tetrazzini should be baked until heated through.

How to Store Turkey Tetrazzini

You can keep leftover turkey tetrazzini refrigerated for up to three days if you store it in an airtight container. Use the oven or microwave to reheat.



  • 12 ounces dried linguine
  • 2 tablespoons salted butter
  • 8 ounces button mushrooms, sliced
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup white wine (Optional)
  • 2 cups chopped cooked turkey
  • 1 (10.5 ounces) can of condensed cream of mushroom soup
  • 1 cup sour cream
  • 3/4 cup reduced-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced almonds (Optional)

Method of Turkey Tetrazzini

Step 1

Compile every component. Set the oven’s temperature to 375°F, or 190°C. Grease a baking dish that holds two quarts.

Step 2

Heavily salted water in a large saucepan should be brought to a boil. Cook the noodles for 8 to 10 minutes, or until they are al dente. After draining, put the pasta in a baking dish and cover to keep warm.

Step 3

Melt butter in a big, heavy skillet over medium-high heat while the pasta cooks. Cook and stir the celery, onion, and mushrooms for 6 to 8 minutes, or until they are soft.

Step 4

Add the crushed red pepper, Italian seasoning, and garlic to the skillet and simmer for an additional minute or two, or until fragrant.

Step 5

If using, add the wine and swirl to scrape up any browned pieces from the bottom of the skillet. Cook for one minute, or until most of the liquid has evaporated.

Step 6

Stir in turkey, sour cream, condensed soup, and chicken broth. Cook, stirring, for one minute or until the sauce bubbles and is thoroughly cooked.

Step 7

Transfer the turkey mixture onto the spaghetti and garnish with almonds and Parmesan cheese.

Step 8

Bake for about 25 minutes, or until hot and bubbling, in a preheated oven. Ten minutes should pass before serving.


Nutrition Facts









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