Turkey tetrazzini is a classic use of leftover Thanksgiving turkey—and it may well be the only simple casserole named for an Italian opera star.
Tetrazzini can be made with leftover turkey or rotisserie chicken (and some versions use seafood and are essentially cousins of tuna noodle casserole), but what’s important is that the meat be coated in creamy sauce, tossed with pasta, and baked in a casserole dish with plenty of cheese scattered across the top. This turkey tetrazzini recipe calls for sautéed mushrooms and cooked peas, but if you’re making this the day after Thanksgiving, feel free to chop up any leftover vegetables you ate along with the holiday meal—think steamed green beans or roasted brussels sprouts—and use those instead (or in addition). Don’t have any cooked veg lying around? Toss in a handful of frozen peas—they’ll thaw in plenty of time.
There’s no heavy cream, cream cheese, or mozzarella in this old-fashioned version. Instead it’s made with a variation of sauce suprême—that is, a creamy sauce somewhere between a classic bechamel and veloute (with both whole milk and chicken stock stirred into a roux)—and has a little Parmesan cheese grated in for good measure.
More Parmesan goes on top, mixed with fresh breadcrumbs (if you have a box of panko leftover from the holiday, feel free to use it instead). For many, this easy pasta dish is pure comfort food. Serve it as a main dish over the weekend (or even on a weeknight) with a simple salad and you may never go searching for leftover turkey recipes again.
Editor’s note: This recipe was originally published in the November 1990 edition of ‘Gourmet’ and first appeared online August 20, 2004.
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
In a large skillet, sauté the mushrooms in 4 tablespoons of the butter over medium heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. In a slow, steady stream, add the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a large pot of boiling salted water cook the spaghetti until it is al dente and drain it well.
Step 2
In a large bowl combine well the cooked spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in ⅓ cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart baking dish. In a small bowl combine well the remaining ⅓ cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
DO AHEAD: The tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.
Step 3
Bake the tetrazzini in the middle of a preheated 375°F oven for 30 to 40 minutes, or until it is bubbling and the top is golden brown.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Baked Pasta Recipes Full of Crispy-Edged, Cheesy-Centered Joy
Good things happen when you smother pasta in a cream sauce and bake it until it’s gooey.31 Leftover Turkey Recipes to Clear Your Overstuffed Fridge
Yesterday was great, but let’s get real: Thanksgiving is all about the leftovers.23 Ways to Make Your Thanksgiving Leftovers Even Better Than the Day-of Dinner
Truth: Leftovers are actually the best part of the holiday.41 Timeless Recipes From ‘Gourmet’ to Make This Thanksgiving
Let these recipes grace your table this year.71 Pasta Recipes to Cook If Spaghetti Is Your Love Language
Or bucatini. Or linguine. Or orzo. Or… you get the picture.59 Casserole Recipes for Creamy Comfort With Crispy Edges
Big on delicious, low on mess.99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.41 Indulgent Pasta Recipes
Sometimes you just need a splash of heavy cream.What Do I Do With These (Sort of Gross) Giblets?
There's a lot of flavor in that slimy bag of offal.
