Save to Pinterest My sister called on Boxing Day with a crisis: three pounds of turkey left over, a fridge packed with holiday desperation, and absolutely no idea what to do with any of it. I suggested Tetrazzini over the phone, and within an hour she was texting photos of this golden, bubbling casserole fresh from her oven. That's when I remembered why this dish has saved countless holiday weekends for me—it transforms yesterday's turkey into something so elegant and comforting that guests forget it's a leftover at all.
There was a dinner party where I served this to people who had no idea it was made from turkey I'd cooked three days earlier. Someone asked for the recipe, assuming it was some special technique—and the laugh when I told them it was a casserole made everything taste even better. That moment sealed it for me: Tetrazzini is the ultimate secret weapon for looking like you've spent all day cooking when you've actually just assembled very good ingredients and let the oven do the work.
Ingredients
- Cooked turkey, 3 cups: Shredded or diced, whether from a roasted bird you made days ago or a rotisserie chicken from the store—this is where the magic happens because good leftover protein becomes something new.
- Spaghetti or linguine, 12 oz: Cook it just until al dente or it'll turn to mush in the oven; you want the pasta to hold its shape even as it absorbs all that creamy sauce.
- Cremini or white mushrooms, 8 oz: Slice them and let them brown in butter first—this is where the depth of flavor comes from, not just a muddy vegetable taste.
- Yellow onion, 1 medium: Finely chopped so it practically melts into the sauce and adds sweetness without any sharp bite.
- Garlic, 2 cloves: Minced fine because even a small piece will announce itself, and we want it woven through, not chunky.
- Frozen peas, 1 cup (optional): They thaw gently in the hot sauce and add a pop of color and sweetness that feels like a small gift.
- Unsalted butter, 4 tbsp: The foundation of the sauce—it's where you build flavor by toasting the flour and creating that silky base.
- All-purpose flour, 1/4 cup: This thickens the sauce; whisk it into the butter for a full minute before adding liquid, or you'll have grainy sauce.
- Whole milk, 2 cups: Mild and creamy, the backbone of a sauce that doesn't overpower the delicate turkey and wine.
- Heavy cream, 1/2 cup: Just enough to make the sauce luxurious without tasting like you're eating butter—it rounds out the sharpness of the wine.
- Parmesan cheese, 1 cup grated: Sharp and salty, it seasons the whole dish and adds that savory depth that makes people ask what's in it.
- Mozzarella or Gruyère cheese, 1 cup shredded: Mozzarella melts creamily; Gruyère adds nuttiness—use whichever speaks to you or a mix of both.
- Dry white wine (Chardonnay or similar), 1/2 cup: The wine cooks off but leaves behind a subtle sophistication that brightens the entire dish.
- Chicken or turkey broth, 1 cup: Low-sodium so you control the salt; it adds depth that milk alone never could.
- Dried thyme, 1/2 tsp: Herbaceous and warm, it ties everything together with a subtle earthy note.
- Freshly grated nutmeg, 1/4 tsp: Just a whisper—too much tastes like dessert, but the right amount makes people wonder what that cozy flavor is.
- Kosher salt and black pepper: Taste as you go because the broth and cheeses add their own salt, and you'll know when it's right.
- Panko breadcrumbs, 1/2 cup: Mixed with melted butter and Parmesan, they become a golden crust that's crunchy against the creamy filling.
- Unsalted butter, 2 tbsp melted: Tossed with the breadcrumbs to make them toast evenly and turn crispy and golden.
Instructions
- Get your oven ready and prep the pan:
- Preheat your oven to 375°F and grease your baking dish—a 9x13-inch dish is the perfect vessel for this casserole. Everything moves faster once you've got your space ready.
- Cook the pasta until just al dente:
- Salt your water generously and cook the pasta until it's tender but still has a little resistance when you bite it. Drain it and set it aside; it'll finish cooking in the oven with the sauce.
- Build flavor in the skillet with mushrooms and aromatics:
- Melt the butter over medium heat and add your onions, letting them soften for about two minutes before adding the mushrooms. You want them to brown slightly and release their moisture—this takes about five minutes and fills your kitchen with the smell of autumn.
- Make a roux and toast the flour:
- Sprinkle the flour over the vegetables and stir constantly for two minutes; this cooks out the raw flour taste and creates the thickening base for your sauce. You'll feel it get slightly grainy and then smooth again—that's exactly right.
- Deglaze with wine and let it simmer:
- Pour in the white wine and scrape the bottom of the skillet with a wooden spoon, releasing all the browned bits stuck there. Let it bubble for about two minutes so the alcohol cooks off and leaves only the flavor.
- Whisk in the cream sauce until smooth:
- Gradually add the broth, milk, and cream, whisking constantly to avoid lumps. Once it's all in, bring it to a gentle simmer and let it cook for about three to four minutes until it thickens enough to coat the back of a spoon.
- Season with herbs and spices:
- Stir in the thyme, nutmeg, salt, and pepper, tasting as you go. This is your moment to adjust—if it needs more salt or a whisper more nutmeg, now is when you add it.
- Combine turkey, pasta, peas, and cheese:
- Add the cooked turkey, the drained pasta, and the peas if you're using them, then stir in both cheeses. The residual heat will start melting them, and the sauce will coat everything in a creamy, golden blanket.
- Transfer to the baking dish:
- Scrape the entire mixture into your prepared dish and spread it evenly. This is the moment it transforms from a skillet into a proper casserole.
- Top with buttered breadcrumbs:
- In a small bowl, mix the panko with the melted butter and the two tablespoons of Parmesan, then scatter it evenly over the casserole. This crust will turn golden and crispy in the oven.
- Bake until bubbly and golden:
- Slide it into the oven for twenty-five to thirty minutes, watching until the edges bubble gently and the top turns a deep golden brown. You'll know it's done when you can see the cream sauce bubbling around the edges and the breadcrumb topping is crispy and tan.
- Rest before serving:
- Let it sit for ten minutes out of the oven—this lets the sauce set slightly so each spoonful stays together instead of running across the plate. The wait is worth it.
Save to Pinterest A friend's teenage daughter asked if this was homemade, and when I said yes, she looked genuinely surprised. There's something about the way Tetrazzini arrives at the table—steaming, golden, and substantial—that makes people assume you've been cooking all day. The secret is that you haven't, and that's what makes serving it feel like such a small victory.
Why This Works as a Leftover Dish
The genius of Tetrazzini is that it doesn't pretend to be anything other than what it is: a vehicle for turning yesterday's protein into tomorrow's dinner party. The sauce is rich enough to mask the fact that the turkey has been sitting in the fridge, and the baking process makes everything taste freshly cooked and intentional. It's why this recipe has been passed around kitchens for decades—because it solves the actual problem of holiday leftovers with such grace.
Variations and Substitutions That Actually Work
Rotisserie chicken works beautifully if you didn't roast your own turkey, and honestly, sometimes I prefer it because there's no debate about whether I cooked it perfectly. You can add sautéed bell peppers or fresh spinach if you want more vegetables, or swap the mozzarella for a sharper cheddar if you like more bite. The wine can be a Sauvignon Blanc instead of Chardonnay—just make sure it's something you'd actually drink, because you'll taste it in every spoonful.
Pairing and Serving Suggestions
Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or alongside some crusty bread for soaking up any extra sauce. A glass of Chardonnay or a light Pinot Noir alongside makes the meal feel less like leftovers and more like an occasion. The casserole keeps well in the fridge for three days and actually tastes better the next day when the flavors have time to meld together.
- Make it a day ahead and bake it straight from cold, adding a few extra minutes to the baking time.
- Freeze individual portions for nights when you want something comforting but didn't plan ahead.
- Double the recipe if you're feeding a crowd because this dish has a way of disappearing faster than you'd expect.
Save to Pinterest Tetrazzini has taught me that cooking doesn't always mean starting from scratch, and that transformation—whether of leftovers or of a simple weeknight into something that feels special—is just as valuable as anything you'd plan weeks in advance. Every time I make it, I'm reminded that the best recipes are the ones that make you look good without asking too much.
Recipe FAQs
- → What type of pasta works best?
Spaghetti or linguine are ideal as they hold the sauce well and layer nicely within the dish.
- → Can I use other proteins than turkey?
Yes, rotisserie chicken is a great substitute to keep the dish flavorful and tender.
- → What wines complement this dish?
Dry white wines such as Chardonnay or a light Pinot Noir pair beautifully with the creamy sauce and turkey.
- → How can I add more vegetables?
Sautéed bell peppers or fresh spinach can be stirred in for extra color and nutrients.
- → What cheese combinations work well here?
Mixing mozzarella or Gruyère with Parmesan enhances both flavor and meltiness.
- → How do I achieve a crispy topping?
Combine panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking.