Turkey Tetrazzini is the perfect recipe for leftover turkey that is mixed with a creamy sauce, all topped with mozzarella cheese and baked in one dish.
Look no further than this recipe to use up leftover Thanksgiving turkey. This rich and creamy comfort food is as easy to put together as it is delicious! Another bonus is that this recipe is a lot less messy than a classic homemade tetrazzini, but is still as creamy, cheesy, and flavorful!
TURKEY TETRAZZINI RECIPE
This is a hearty dish that is comfort food at its finest! It pairs wonderfully with some homemade dinner rolls!
Ingredients (full recipe in the recipe card below)
- Spaghetti noodles
- Turkey–Use up the cooked turkey from the holiday.
- Cream of mushroom soup–You could make homemade condensed cream of mushroom soup. Cream of chicken soup would also work
- in this recipe.
- Sour Cream
- Chicken broth
- Unsalted butter
- Parmesan cheese
- Kosher salt
- Onion powder–Make your own homemade onion powder for this recipe.
- Garlic powder
- Cayenne pepper
- Shredded mozzarella cheese
- Fresh parsley, optional for garnish
I like to add frozen peas to the mix for a vegetable and a little color to the dish.
For this dish, you are going to start by preparing your noodles. I like to use salted water because it adds flavor to the water, which is absorbed by the food. It also increases the boiling point of the water (increasing the temperature) and that makes your noodles cook better.
Al dente just means that the noodles are cooked until they are firm and chewy but not soft or soggy. This is very important to pasta because it will continue to cook after being removed from the water. Most of the boxes or bags that you buy pasta in will indicate how long to cook the noodles.
HOW TO MAKE TURKEY TETRAZZINI
This casserole is a wonderful meal to make because it not only tastes great, it is baked in one pan. So, get the oven preheated to 325°F and grease a 9×13-inch baking dish. (You could also use a large oven-safe skillet).
In a large bowl, combine the cubed turkey, cream of mushroom soup, sour cream, chicken broth, butter, parmesan cheese, salt, pepper, onion powder, garlic powder, and cayenne pepper. Mix until well combined and add the cooked spaghetti noodles. Pour it into the greased pan.
Top the casserole with the shredded mozzarella cheese and cover it with aluminum foil. Bake for 45 minutes, covered. Then, remove the foil, baking it for another 10-15 minutes, or until the cheese is hot and bubbly. Top with parsley and serve.
CAN I FREEZE TURKEY TETRAZZINI?
Yes! This is one of those meals you can prepare ahead of time and take it out when you are ready to eat it! You can cut it into individual portions or just freeze it all in the pan. To freeze the casserole, follow the instructions up to baking the dish. Cover it with aluminum foil, label and date it, and pop it in the freezer. Let it defrost in the refrigerator overnight when you are ready to bake it.
- 1 box (16 ounces) spaghetti noodles, cooked al dente per package instructions
- 3 cups turkey, roasted or cooked, cut into cubes
- 2 cans (21.5 ounces) cream of mushroom soup
- 2 cups sour cream
- 1/2 cup chicken broth
- 1/2 cup unsalted butter melted
- 1/4 cup parmesan cheese grated
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 cups shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped for garnish
Preheat oven to 325ºF and cook spaghetti noodles al dente. Spray a 9×13-inch baking dish with nonstick spray.
In a large bowl combine turkey, cream of mushroom soup, sour cream, broth, butter, parmesan, salt, pepper, onion powder, garlic powder, and cayenne pepper. Mix until well combined.
Add cooked noodles and toss to combine.
Pour into prepared 9×13-inch baking dish. (You could also use a 12-inch oven-safe skillet.)
Top with shredded mozzarella cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and bake an additional 10-15 minutes until cheese is hot and bubbly.
Top with parsley. Serve.