You’ll Be Praying For Leftover Turkey
This Turkey Tetrazzini recipe traces back to Luisa Tetrazzini, a celebrated opera singer who lived in San Francisco. Chef Ernest Arbogast is said to have created the dish for her while working at the Palace Hotel. The recipe quickly became as popular as the singer herself. A version appeared in Good Housekeeping in October 1908, describing turkey in a creamy sauce with spaghetti, grated cheese, mushrooms, and a breadcrumb topping.
Tetrazzini is the perfect way to transform Thanksgiving or Easter leftovers into something exciting. It has much more flair than plain sandwiches or soup. Even those who aren’t fond of plain turkey often enjoy it in this creamy, cheesy casserole.
My own connection to this dish goes back to childhood. At eleven I was in a Camp Fire Girls troop called AO-Wa-Kiya, led by a smart, sophisticated woman named Mrs. Lane who taught us to cook. We made this recipe and served it to our mothers at a luncheon. I later served it when my husband’s parents first met my family, so the dish is sentimental to me.
How To Make This Recipe For Turkey Tetrazzini
I set out to recreate a tasty, streamlined version of turkey tetrazzini with fewer steps, fewer dishes, and richer flavor than my older recipe. The method is straightforward and forgiving, making it an ideal way to use leftover turkey or a shortcut protein.
Start by sautéing onions and diced bell peppers in butter to build flavor and color. Any color peppers work; a mix makes the dish more attractive. If you find peppers on sale, freeze extras—frozen peppers can be sautéed straight from the freezer and save time later.
Next add one can of cream of mushroom soup, one soup-can of whole milk, and two soup-cans of water. Using the soup can as a measure is convenient and means less washing. Add two heaping tablespoons of turkey base, and if you like extra depth, a vegetable bouillon cube or vegetable base. These concentrated bases boost savory flavor without long simmering.
If you enjoy mushrooms, add a small can of drained sliced mushrooms or sauté fresh mushrooms with the peppers. For the pasta, break dry spaghetti into thirds and add it to the pan; the shorter lengths are easier to serve and eat from the casserole.
Cover the pan tightly and simmer on medium-low for about 20 minutes, stirring occasionally so the spaghetti cooks evenly and doesn’t clump. Add a little more milk or water if the pasta soaks up too much liquid before it’s tender.
While the pasta simmers, cut the turkey into roughly one-inch pieces and place them in the bottom of a greased casserole dish. Pour the creamy spaghetti mixture over the turkey and stir to combine evenly.
Make A Beautiful Turkey Tetrazzini Presentation This Way
Top the casserole with grated cheddar and shredded Parmesan. I recommend grating cheese from a block; pre-shredded cheese often contains anti-clumping coatings that affect melting. Finish with chopped parsley—what I call “green magic”—for color and a fresh note.
Bake in a preheated 425°F oven for about 20 minutes, or until the cheese is melted, lightly browned, and bubbly. Serve with broccoli, green beans, or peas for a complete, colorful meal.
You Can Make Tetrazzini With Chicken Or Tuna
No turkey? No problem. Frozen turkey breast is an inexpensive, lean protein and easy to cook in an Instant Pot or slow cooker. You can also make this with chicken—use shredded cooked chicken and a roasted chicken bouillon base for a classic Chicken Tetrazzini.
For the quickest version, use canned or rotisserie chicken. Tuna Tetrazzini is another tasty variation that requires only opening a can. These versions are family-friendly, reheat well, and are great for lunches.
Turkey Tetrazzini
This classic pasta casserole features spaghetti and turkey in a creamy sauce, topped with two kinds of cheese.
10 minutes
40 minutes
50 minutes
Ingredients
- 3 Tbsp butter
- 1/2 cup diced onion
- One small can of mushrooms, drained, optional
- 1/2 cup diced peppers, any color
- 2 to 3 cups cooked turkey, diced or shredded
- One 10.75-ounce can cream of mushroom soup
- 2 soup cans water (about 2 2/3 cups)
- 1 soup can whole milk (about 1 1/3 cups)
- 12 ounces dry spaghetti, broken in thirds
- 2 heaping Tbsp Better Than Bouillon Roasted Turkey Base
- 1 large cube Knorr Vegetable Bouillon or equivalent vegetable base
- 1 cup (or more) grated cheddar cheese
- 3/4 cup shredded Parmesan cheese
- 1 Tbsp or more parsley
Instructions
- Use a non-stick skillet with a tight-fitting lid.
- Sauté onions and peppers in butter until soft and fragrant. Add mushrooms if using.
- Add milk, water, cream of mushroom soup, and bouillon bases; stir to combine.
- Break spaghetti into thirds and add to the pan; stir so pasta is coated.
- Cover tightly and simmer on medium-low for about 20 minutes, stirring occasionally. Add a little more milk or water if needed so the pasta finishes tender.
- Place diced turkey in a greased casserole dish. Pour the spaghetti mixture over the turkey and stir to combine.
- Top with grated cheddar, shredded Parmesan, and parsley.
- Bake in a 425°F oven for about 20 minutes, until cheese is melted, bubbly, and lightly browned.
Notes
This comforting casserole also works well with chicken or tuna.
I love recipes that stretch into multiple meals. My husband and I stay busier than you’d expect in retirement, so making a pot of something once and enjoying it again is a big plus. Other favorite make-once-eat-twice dishes include American Goulash, Runzas, and Beef Noodle Soup—each offers simplicity and great leftovers.
If this recipe speaks to you, you’re my people. I hope you enjoy making it and sharing it with family and friends. Happy cooking!
Love, GB (Betty Streff)