Simple Turkey Tetrazzini

Transform your leftover turkey into a flavorful dish with this tried-and-tested turkey tetrazzini recipe from our kitchen.

Ingredients for Turkey Tetrazzini

Here’s what you’ll need to make this easy and delicious recipe:

• Pasta: This turkey tetrazzini recipe starts with linguine.
• Butter: Cook the vegetables in salted butter. 
• Vegetables: You’ll need button mushrooms, an onion, and celery. 
• Seasonings: Season the turkey tetrazzini with garlic, Italian seasoning, and crushed red pepper. 
• White wine: If you have white wine on hand, you can use it to deglaze the pan.  
• Turkey: Of course, you’ll need cooked turkey! 
• Canned soup and sour cream: The rich and creamy turkey tetrazzini calls for canned condensed cream of mushroom soup and sour cream. 
• Broth: Use store-bought or homemade chicken broth. 
• Parmesan and almonds: Top each bowl of turkey tetrazzini with Parmesan cheese and slivered almonds. 

How to Prepare Turkey Tetrazzini

The complete step-by-step guide is provided below, but here’s a quick summary of what you can expect when making homemade turkey tetrazzini:

1. Cook the pasta, drain it, and place it into a greased baking dish.
2. Sauté the vegetables in butter, then mix in the spices.
3. Deglaze the pan with wine, if desired.
4. Add the turkey, soup, sour cream, and broth to the pan and heat until bubbly.
5. Layer the turkey mixture over the pasta, then top with cheese and almonds.
6. Bake the dish until it's piping hot and bubbly.

Expert Tips from the Test Kitchen

This recipe was created by a Dinogo community member and tested in our kitchen. Here are some expert tips and suggestions that could make your cooking experience easier:

• If you don’t have leftover cooked turkey, just poach turkey breast tenderloins in water, covered, 20 minutes or until 165 degrees F. Let stand, tented in foil, 10 minutes before chopping.
• Almonds can be sliced, slivered, finely chopped, or quickly pulsed in a food processor for the topping.

How to Store Turkey Tetrazzini

Keep your leftover turkey tetrazzini in an airtight container in the fridge for up to three days. Simply reheat in the microwave or oven when you're ready to enjoy it again.

Tips and Praise from the Dinogo Community

“A fantastic way to use up turkey leftovers,” says kf. “I added four cloves of minced garlic to the mushrooms before sautéing. It was a huge hit with the entire family!”

“Such an easy recipe,” says Ceil Sheehan. “I tossed in some frozen peas and carrots for extra color and veggies. My family absolutely loved it!”

"We first made this after Thanksgiving using leftover turkey," says prchamlee. "Now we switch out the turkey for chicken, and it's still just as delicious and easy. The leftovers actually taste even better!"

Editorial input by Corey Williams

Ingredients

• 12 ounces dried linguine pasta

• 2 tablespoons salted butter

• 8 ounces button mushrooms, sliced

• 1 cup chopped onion

• 1/2 cup chopped celery

• 2 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon crushed red pepper

• 1/4 cup white wine (Optional)

• 2 cups chopped cooked turkey

• 1 (10.5 ounce) can condensed cream of mushroom soup

• 1 cup sour cream

• 3/4 cup reduced-sodium chicken broth

• 1/2 cup grated Parmesan cheese

• 1/2 cup sliced almonds (Optional)

Instructions

Preheat your oven to 375°F (190°C) and grease a 2-quart rectangular baking dish. Gather all the ingredients before you start.

Bring a large pot of water, lightly salted, to a boil. Add the noodles and cook until al dente, about 8 to 10 minutes. Drain the pasta and transfer it to the prepared baking dish; cover to keep it warm.

While the pasta cooks, melt butter in a large, heavy skillet over medium-high heat. Add the mushrooms, onion, and celery, and cook, stirring occasionally, until tender, about 6 to 8 minutes.

Add the garlic, Italian seasoning, and crushed red pepper to the skillet; cook for another minute until fragrant.

If using wine, add it to the skillet, stirring to loosen any browned bits stuck to the bottom. Let the liquid cook off until mostly evaporated, about 1 minute.

Mix in the turkey, condensed soup, sour cream, and chicken broth. Cook the mixture until the sauce is hot and bubbly, about 1 minute.

Spoon the turkey mixture over the pasta and top with a sprinkle of Parmesan cheese and sliced almonds.

Bake in the preheated oven until the dish is hot and bubbly, about 25 minutes. Allow it to rest for 10 minutes before serving.

Serve and enjoy your delicious dish!

Message from the Editor

Nutrition Information (per serving)