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5.0 from 15 votes

Turkey Tetrazzini

This Turkey Tetrazzini is an extremely flavorful way to use leftover holiday turkey. It’s a leveled-up comfort food that’s a complete all-in-one meal, satisfying both young and old at the dinner table.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 780 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 5 TB olive oil divided
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 1 cup broccoli small florets
  • 1 red bell pepper seeded and chopped
  • ½ tsp paprika
  • 1 tsp dried basil or 1 TB freshly chopped
  • 1 cup white wine dry, see notes
  • 2 cups chicken stock low sodium
  • ½ cup heavy cream
  • ½ tsp table salt
  • 1 tsp black pepper freshly ground
  • 12 oz dry spaghetti or linguine noodles uncooked
  • 2 lices Bacon cooked and crumbled
  • 3 cups turkey cooked and shredded
  • ⅔ cup parmesan freshly shredded, divided
  • ½ cup panko breadcrumbs
  • 2 TB parsley freshly chopped for garnish

Instructions

    Cup of Yum
  1. Sauté 3 TB olive oil, onions, garlic, broccoli, and bell pepper in a deep/large pan on high for about 4 minutes.
  2. Add paprika, basil, wine, and chicken stock to the saucepan, stirring about 2 minutes. Add heavy cream, salt, and pepper. Bring to a boil. Immediately reduce to simmer, uncovered, for 15 minutes.
  3. Meanwhile, bring a large pot of generously-salted water to a boil.  Cook linguine until just al dente, 8-9 minutes.  Drain (do not rinse). Transfer pasta back to the empty pot and toss with 2 TB olive oil. Set aside.
  4. Spray a 9x13 casserole dish with oil.  Preheat oven to 350F, with rack on lower middle position.
  5. To the creamy sauce, add bacon, turkey, and 1/3 shredded Parmesan cheese  Stir until well combined.  Taste and season with additional salt and pepper, if needed
  6. Pour sauce into the pot of linguine and stir to combine. Transfer to prepared baking dish. Top with panko and remaining parmesan cheese.
  7. Bake uncovered until bubbly and golden, 20-25 minutes.  If desired, garnish with chopped parsley and serve.

Notes

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  • This is a great recipe for leftover turkey after the holidays.
  • You can also use leftover chicken or rotisserie chicken. 
  • Dry white wine such as Pinot Grigio or Sauvignon Blanc work well. 
  • If you wish to omit wine, sub with an extra cup of low-sodium chicken broth.
  • Feel free to add 8 oz sliced mushrooms to the sautéed garlic and onions. 
  • You can substitute the red bell peppers and broccoli with peas or any other vegetables you like. 
  • You can use Italian seasoning in place of basil if you'd like. 
  • If desired, prepare extra cooked/crumbled bacon to top the casserole before baking. 
  • If you are short on time, you can also serve the linguine with the finished sauce and skip the panko topping/baking part. If you do this, cook the linguine a bit longer, according to the package instructions. 
  • This recipe is part of our Casserole Recipe Collection.
  • Some Rosemary Garlic Bread or French Bread are perfect for soaking up the delicious sauce in this turkey tetrazzini.

Nutrition Information

Serving 1g Calories 780kcal (39%) Carbohydrates 36g (12%) Protein 11g (22%) Fat 127g (195%) Saturated Fat 40g (200%) Polyunsaturated Fat 26g Monounsaturated Fat 54g Trans Fat 0.01g Cholesterol 151mg (50%) Sodium 486mg (20%) Potassium 389mg (11%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 708IU (14%) Vitamin C 32mg (36%) Calcium 179mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 780

% Daily Value*

Serving 1g
Calories 780kcal 39%
Carbohydrates 36g 12%
Protein 11g 22%
Fat 127g 195%
Saturated Fat 40g 200%
Polyunsaturated Fat 26g 153%
Monounsaturated Fat 54g 270%
Trans Fat 0.01g 1%
Cholesterol 151mg 50%
Sodium 486mg 20%
Potassium 389mg 8%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 708IU 14%
Vitamin C 32mg 36%
Calcium 179mg 18%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.