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!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Entrees
Cuisine: American
Keyword: best turkey tetrazzini recipe, easy turkey tetrazzini, leftover turkey tetrazzini, turkey tetrazzini, what is in turkey tetrazzini
Servings: 8
Calories: 606kcal
Author: Averie Sunshine
Ingredients
1poundspaghetti noodlesor linguine or another long-strand pasta, plus 1/2 cup reserved pasta water
6tablespoonsunsalted butterdivided
¼cupwhite or yellow oniondiced small
3 to 4clovesgarlicfinely minced
½medium green bell pepperseeded and diced small (yellow bell pepper may be substituted)
¼cupcelerydiced small
¾teaspoonsaltor to taste
¾teaspoonfreshly ground black pepperor to taste
1 ½cupssliced mushroomswhite, button, baby portobello, etc.
two 10.5-ounce cans cream of chicken soup*
1 ½cupsspaghetti sauce OR one 10.5-ounce can cream of mushroom soup**
1cupheavy creamhalf-and-half may be substituted
4ouncesbrick-style full-fat cream cheesedo not use lite products
2cupsleftover cooked turkeyshredded or diced small (leftover chicken or rotisserie chicken may be substituted)
1cupshredded Colby Jack cheeseplus more optionally to taste (shredded mozzarella or shredded Parmesan may be substituted)
1cupItalian-style breadcrumbs
2teaspoonsfresh parsleyfinely minced; optional for garnishing
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 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 (and potentially cream of mushroom soup, see below) are the only way I know how to make this recipe and have never substituted them. *No, this easy turkey tetrazzini does not taste like spaghetti with red sauce but use cream of mushroom soup instead if you're concerned.