Leftover Turkey Tetrazzini

Name: Leftover Turkey Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 pound spaghetti noodles; 6 tablespoons unsalted butter; ¼ cup yellow onion; 3 to 4 cloves garlic; ½ medium green bell pepper; ¼ cup celery; ¾ teaspoon salt; ¾ teaspoon freshly ground black pepper; 1 ½ cups sliced mushrooms; 21 ounces cream of chicken soup*; 10.5 ounces canned cream of mushroom soup; 1 cup heavy cream; 4 ounces brick-style full-fat cream cheese; 2 cups leftover cooked turkey; 1 cup shredded Colby jack cheese; 1 cup Italian-style breadcrumbs; 2 teaspoons fresh parsley

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
606 kcal
Course
Main Course
Cuisine
American

Leftover Turkey Tetrazzini

Jade Rice

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Wondering what to do with your leftover Thanksgiving turkey? This rich casserole features al dente spaghetti, a decadent cream sauce, tender vegetables, cheese, and of course your extra turkey! It’s EASY to make and may be even better than your Thanksgiving feast! You can also sub leftover chicken or rotisserie chicken! 💛🙌

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Ingredients

Servings

1 pound spaghetti noodles (or linguine or another long-strand pasta,) plus 1/2 cup reserved pasta water
6 tablespoons unsalted butter divided
¼ cup yellow onion diced small
3 to 4 cloves garlic finely minced
½ medium green bell pepper seeded and diced small (yellow bell pepper may be substituted)
¼ cup celery diced small
¾ teaspoon salt or to taste
¾ teaspoon freshly ground black pepper or to taste
1 ½ cups sliced mushrooms (white, button, baby portobello, etc.)
21 ounces cream of chicken soup* (two 10.5-ounce cans)
10.5 ounces canned cream of mushroom soup (or 1.5 cups spaghetti sauce)**
1 cup heavy cream half-and-half may be substituted
4 ounces brick-style full-fat cream cheese do not use lite products
2 cups leftover cooked turkey shredded or diced small (leftover chicken or rotisserie chicken may be substituted)
1 cup shredded Colby jack cheese plus more optionally to taste (shredded mozzarella or shredded Parmesan may be substituted)
1 cup Italian-style breadcrumbs
2 teaspoons fresh parsley finely minced; optional for garnishing

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Instructions

Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water. Drain noodles and set them aside in a large bowl.
Preheat the oven to 350F and spray a 3 to 4-quart casserole dish or 9x13-inch baking pan with cooking spray; set aside.
To a large skillet, add 3 tablespoons butter, the onions, garlic, and saute over medium-high heat for about 4 minutes, or until the onion is beginning to soften. Stir nearly constantly so you don't burn the garlic.
Add the bell peppers, celery, salt, pepper, and saute for about 2 minutes, stirring frequently.
Add the cream of chicken soup, spaghetti sauce OR cream of mushroom soup, heavy cream, cream cheese, and stir continuously until the cream cheese melts and you have a smooth cream sauce.
Add the turkey (or chicken) and stir to incorporate.
If desired to thin out the sauce a bit if it seems a bit thick, add the pasta water, a couple tablespoons at a time, stirring after each addition, until sauce reaches desired consistency.
Either add the spaghetti to the saute pan if it's big enough pan, or pour the sauce over the spaghetti if you have it in a bowl, and toss very well to combine.
Transfer the mixture to the prepared baking dish.
Evenly sprinkle with the cheese; set aside.
To a small saucepan, add the remaining 3 tablespoons butter, and heat over medium-high heat to melt; stirring constantly.
Add the breadcrumbs to the butter and stir to toss and coat evenly.
Evenly sprinkle the breadcrumbs over the cheese layer over the coated spaghetti in the casserole dish.
Bake for about 30 minutes, or until the top is bubbling and is as lightly golden browned as desired. Tip - Based on what kind of cheese you used, your exact casserole dish and oven, etc. baking time will vary so keep an eye on it starting at 25 minutes. Based on your variables, if it takes 40 minutes to bake, so be it and I would not be surprised. Bake until done.
Optionally garnish with parsley and serve. Leftover turkey tetrazzini will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftovers gently in the microwave before serving.

Notes

*Cream of chicken soup are the only way I know how to make this recipe and have never substituted them.
**If you don't have cream of mushroom soup, use regular spaghetti sauce. It does NOT make the turkey tetrazzini taste like spaghetti!

Nutrition Information

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Serving 1 Calories 606kcal (30%) Carbohydrates 44g (15%) Protein 24g (48%) Fat 37g (57%) Saturated Fat 20g (100%) Polyunsaturated Fat 14g Cholesterol 127mg (42%) Sodium 1167mg (49%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 606 kcal

% Daily Value*

Serving	1
Calories	606kcal	30%
Carbohydrates	44g	15%
Protein	24g	48%
Fat	37g	57%
Saturated Fat	20g	100%
Polyunsaturated Fat	14g	82%
Cholesterol	127mg	42%
Sodium	1167mg	49%
Fiber	3g	12%
Sugar	8g	16%