Original Turkey Tetrazzini Recipe

This original turkey tetrazzini recipe is the ultimate comfort food for Thanksgiving leftovers. It skips the cream cheese and cream of mushroom soup for a healthier, preservative-free sauce. With sliced mushrooms, cooking sherry (which can be substituted), and evaporated milk, this cozy meal is looked forward to way more than the bird!

🤎 Why You'll Love This Original Turkey Tetrazzini Recipe

This original turkey tetrazzini recipe is a cherished family gem passed down from my aunt, who is a wonderful cook (be sure to also check out her Chocolate Covered Cherry Cake and Monkey Bread). We honestly enjoy this incredible comfort dish way more than the actual Thanksgiving turkey itself! The savory flavors and rich, creamy sauce will definitely have your family coming back for seconds.

🥛 A Creamy, From-Scratch Sauce (No Canned Soup!)

This classic recipe skips the heavy cream cheese and processed canned mushroom soups found in modern versions. Instead, we create a rich, preservative-free base using a simple blend of evaporated milk and savory cooking sherry. Toss in plenty of delicious sliced mushrooms, and you get a velvety, from-scratch sauce that tastes completely gourmet.

🦃 The Absolute Best Way To Use Thanksgiving Leftovers

When the holiday wraps up, this cozy noodle casserole is the absolute perfect way to use up leftover turkey. Once you take a bite of this savory bake, you will completely forget about those boring leftover turkey sandwiches! In fact, you just might find yourself buying a bigger bird next year simply to make this delicious meal.

🥘Ingredients Needed

• celery, mushrooms, peas, onions- I use sliced canned mushrooms & defrosted frozen peas
• butter- to sauté the veggies in
• flour- used as a thickening agent for the sauce
• low sodium chicken broth- you can also use vegetable broth, but I like chicken because of the low sodium option
• evaporated milk- for the creamy base; this has less fat than cream
• cooking sherry- compliments the flavors, especially the mushrooms, so nicely (a substitution for this ingredient is offered below)
• leftover turkey- be sure to use this within 3 days; you can also use chicken leftovers or rotisserie chicken (but it tastes better with turkey)
• cooked spaghetti- really any cooked noodle will do, but spaghetti is so fun in this casserole because it's long and wiggly; cook this to al dente since it cooks more in the oven
• Italian breadcrumbs, butter, & freshly grated Parmesan cheese- for the delicious breadcrumb topping

See recipe card for quantities.

🔪How To Make Turkey Tetrazzini

1. Step 1: Sauté veggies in butter for 5 minutes; add flour and stir to combine; slowly add broth and sherry; stir well until mixture begins to bubble.

2. Step 2: Slowly add milk and cook until thickened, stirring constantly.

3. Step 3: Add turkey and spaghetti; stir to combine.

4. Step 4: Mix breadcrumbs ingredients and sprinkle over casserole; bake.

Hint: Add only half of the flour (2 tbsp) at first. If the sauce isn't thick enough, add the rest when you add the milk. If you choose to omit the cooking sherry, only use 2 tablespoon flour total for the recipe since there won't be as much liquid.

🍷 A Quick Note About the Cooking Sherry

While simmering the sauce causes most of the alcohol in the cooking sherry to burn off, it is important to know that a small amount can still remain in the finished dish. If you are serving someone pregnant, children, or simply prefer to avoid alcohol completely, you can easily skip the sherry! To substitute, just swap the half cup of sherry for an equal amount of extra chicken broth and a tiny squeeze of fresh lemon juice to mimic that signature tangy flavor.

(Note: If you decide to completely omit the sherry without replacing the liquid, just remember to only use 2 tablespoons of flour total so your sauce doesn't get too thick!)

🥣Substitutions

• Onion - 1 teaspoon onion powder can be used instead of using fresh onions
• Protein - turkey is best, but you can also use leftover chicken, rotisserie chicken, or even ham for this recipe
• Noodles - egg noodles can be used instead of spaghetti

📖Variations

• Spicy - add red pepper flakes or a dash of cayenne to the sauce
• Crunchy - try mixing crushed Ritz crackers with the butter and parmesan for the topping instead of breadcrumbs
• Roasted Veggies - roasted red peppers and carrots add a smoky depth to the casserole; they can replace the peas

See Beef Ragu Italiano and Marry Me Mushrooms for other noodle dinners with velvety cream sauces that we love!

🍽Equipment

• large saucepan (6 qt or larger); I use an oven-safe deep saucepan for one less dish as pictured
• medium saucepan (for noodles)
• cutting board and knife
• measuring cups and measuring spoons
• cheese grater
• small, microwave-safe mixing bowl
• 13x9 casserole dish, well greased (transfer mixture to this before topping with breadcrumbs if you don't have a large, oven-safe saucepan)

🍶Storage

Store Turkey Tetrazzini in an airtight container; refrigerate for up to 3 days.

Leftovers can also be frozen in proper packaging; defrost overnight in the fridge.

Reheat leftovers, covered, in a 325°F oven for 20 minutes, or until heated through. You may find it helpful to add a little bit of milk to thin the sauce.

🗨️Original Turkey Tetrazzini FAQ

🥄More Family Casserole Recipes

Looking for more casseroles? Try these:

🍴Pairing

These are my favorite dishes to serve with this original Turkey Tetrazzini recipe:

📋Recipe With Step-By-Step Instructions

Original From-Scratch Turkey Tetrazzini

Kitchen Ready Betty

With a rich and velvety cream sauce, a variety of veggies, chunks of turkey, wiggly noodles, and a buttery crisp topping, this hearty, classic casserole is a delicious way to enjoy turkey leftovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr

Course Main Dishes

Cuisine American, Italian

Servings 8

Calories 363 kcal

Equipment

• large saucepan (6 qt or larger; I use an oven-safe saucepan)
• medium saucepan (for noodles)
• cutting board
• chef's knife
• serrated knife
• measuring cups
• measuring spoons
• cheese grater
• small, microwave-safe mixing bowl
• 13x9 casserole dish, well greased (transfer mixture to this before topping with breadcrumbs if you don't have a large, oven-safe saucepan)

As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!

Ingredients

  

1x2x3x

• 1 cup celery chopped
• 1 cup mushrooms sliced
• 2 cups peas defrost from frozen before adding
• ¼ cup white onion diced
• 3 tablespoon butter
• 2-4 tablespoon flour* see recipe notes
• 1 cup low sodium chicken broth
• 1 (12 oz) can evaporated milk
• ½ cup cooking sherry* may substitute with ½ up chicken broth and a splash of lemon; see recipe notes for omitting altogether
• 3 cups leftover turkey diced
• 4 oz spaghetti, cooked to al dente measurement is for dry spaghetti
• 1 cup Italian breadcrumbs may use plain
• ¼ cup butter melted
• ¼ cup Parmesan cheese freshly grated

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 375℉.
• In a large saucepan, sauté celery, mushrooms, peas, and onions in 3 T. butter for 5 minutes over medium heat.
• Add 2 T. flour to create a roux, or thick paste.
• Slowly add broth and sherry (if using); stir until mixture begins to bubble.
• Slowly add evaporated milk; continue to stir until mixture thickens. *Optional to add additional 2 T flour in this step for a thicker sauce; see recipe notes.
• Stir in cooked noodles and leftover turkey.
• If not using oven-safe saucepan, transfer mixture to well greased 13x9 casserole dish.
• Melt the ¼ cup butter in small microwave-safe bowl; stir in breadcrumbs and parmesan. Spoon breadcrumbs mixture over casserole; evenly cover.
• Bake uncovered for 20-25 minutes or until casserole is bubbling. Let stand 5 minutes before serving.

Notes

*Add only half of the flour (2 tbsp) at first. If the sauce isn't thick enough, add the rest when you add the milk. If you choose to omit the cooking sherry, only use 2 tablespoons flour total for the recipe since there won't be as much liquid.

Store Turkey Tetrazzini in an airtight container; refrigerate for up to 3 days.

Leftovers can also be frozen in proper packaging; defrost overnight in the fridge.

Reheat leftovers, covered, in a 325°F oven for 20 minutes, or until heated through. You may find it helpful to add a little bit of milk to thin the sauce.

 

Nutrition

Calories: 363kcalCarbohydrates: 28gProtein: 23gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 86mgSodium: 407mgPotassium: 401mgFiber: 4gSugar: 4gVitamin A: 717IUVitamin C: 16mgCalcium: 96mgIron: 2mg

Keyword casserole, homemade cream sauce, leftover turkey, mushrooms, noodle bake, noodles, spaghetti, turkey, turkey casserole, turkey tetrazzini, turkey tetrazzini recipe

Tried this recipe?Let us know how it was!

_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}