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Simple turkey tetrazzini is a flavorful pasta casserole, perfect for using leftover holiday turkey, but tasty year round!
best way to use leftover turkey!
We love to gather with the Luna gang at Thanksgiving and fill our bellies with all the classics! Even with a crowd, we inevitably have leftovers (probably because we all love food, and bring way too much!)
One item we always have leftovers of is Turkey, and although we love turkey sandwiches, our go-to main dish to make with leftovers is turkey tetrazzini. It’s easy, cheesy and delicious and is the perfect variation of our class Chicken Tetrazzini.
WHY WE LOVE IT:
- It’s delicious! With butter, sour cream, cheese, pasta and more, this recipe is hard NOT to love.
- Simple. This recipe is so easy. Mix, combine, and dump for an easy dinner idea.
- Loved by all. Turkey on its own isn’t always the whole family’s favorite, but add tetrazzini and it’s a hit with everyone.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 35 minutes
- 16 ounces linguine – switch the linguine noodles for cooked spaghetti noodles, or egg noodles. Boil 16 ounces of noodles in a large pot of salted water for added flavor.
- 3 cups cooked turkey – this is a perfect dish for leftover turkey, but you can purchase fully cooked turkey or buy thick slices of turkey from the deli and chop it at home.
- ½ cup butter – use salted or unsalted butter
- 2 (10.5-ounce) cans cream of celery soup – or cream of chicken or cream of mushroom soup
- 2 cups sour cream – adds a creamy tangy flavor as well as thickens the sauce
- 1 teaspoon garlic salt (with parsley flakes)
- ½ teaspoon black pepper
- 1 cup chicken broth – chicken stock or vegetable broth can also be used
- 2 tablespoons grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- ¼ cup Italian bread crumbs (optional) – or top with Panko breadcrumbs for a crunchy topping and fresh parsley for color
How to make Turkey Tetrazzini
- PREP. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- PASTA. Cook 16 ounces linguine according to package directions. Drain and set aside.
- SAUCE. Meanwhile, in a large bowl, combine 3 cups chopped turkey, ½ cup butter, 2 (10.5-ounce) cans cream of celery soup, 2 cups sour cream, 1 teaspoon garlic salt, ½ teaspoon pepper, and 1 cup chicken broth in a medium bowl. Stir in noodles until well combined.
- BAKE. Pour into prepared baking dish. Sprinkle 2 tablespoons grated Parmesan cheese and 2 cups shredded Mozzarella cheese on top and ¼ cup Italian bread crumbs (if desired).
- Bake for 36–42 minutes, until cheeses are melted and bubbling.
Complete the Meal
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Turkey Tetrazzini
Equipment
Ingredients
- 16 ounces linguine, cooked
- 3 cups chopped cooked turkey
- ½ cup butter, softened
- 2 (10.5-ounce) cans cream of celery, (or cream of chicken)
- 2 cups sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- ½ teaspoon pepper
- 1 cup chicken broth
- 2 tablespoon grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- ¼ cup Italian bread crumbs, (optional)
Instructions
- Cook linguine according to package directions. Drain and set aside.
- Meanwhile, in a large bowl, combine chopped turkey, butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth in a medium bowl. Stir in noodles until well combined.
- Pour into prepared baking dish. Sprinkle grated Parmesan cheese and shredded Mozzarella cheese on top and Italian bread crumbs (if desired).
- Bake for 36–42 minutes, until cheeses are melted and bubbling.
Video
Notes
- Thaw in the fridge for 24 hours before baking it. Bake, uncovered, at 350° for 35 minutes or so, until the edges are bubbling and it’s heated through.
- Bake it from frozen. Leave it covered with tinfoil and add an extra 45 minutes or so to the bake time. Uncover for the last 15 minutes of baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
> Mushrooms. Add sautéed mushrooms before stirring in the noodles.
> Peas. Add frozen peas when you combine the noodles and sauce mixture.
> Onions. Add diced onions to the mixture or green onions on top.
> Add some heat. For more spicy flavor to the dish by sprinkling on red pepper flakes or hot sauce.
Leftover turkey tetrazzini casserole in an airtight container in the refrigerator for about 3 days.
Reheat. The easiest way to reheat the leftovers is in the microwave. It can be reheated on the stovetop, over medium heat, or in the oven.
Divide leftovers into individual portions and freeze them for 1-2 months. Add milk or heavy cream when reheating to not be gritty.
Super easy to make, rich, freezes well, lots of positives comments—would make again!
Can you use ground turkey? I don’t have any sliceable breast on hand since we are outside the holiday seasons. If so, how much should you use?
You could try using ground turkey! The recipe calls for 3 cups of cooked turkey, so you could use about the same. I’d say about 1.5 lbs of raw ground turkey. You’ll have to let us know how you enjoy it with the ground turkey.
Simple, but I would use less liquid next time.
I always make this with cooked chicked and I saute onions, red, yellow, orange peppers and garlic in butter and add it for color. So delicious.
Really yummy, used cream of chicken with herbs and cream of celery, added mushrooms. Subbed penne, perfect for leftover turkey when you’re really tired of eating tùrkey.
I was really hoping to love this, but it was too bland for my family. I did add peas, diced onion and sliced mushrooms, but what it really needed was more seasoning. It’s a good base though. I think next time I might add a little more pepper, some onion powder, maybe a little garlic powder, some parsley and not sure what else, but that’s a good place to start for me!
I thought maybe the next day it would’ve improved as some recipes do, but this did not. It was still just too bland.
What a hit! I am making this recipe for the third time but this was my first time making it using my leftover Christmas turkey. Just a cheesy pleasy in every bite 🙂
This was absolutely scrumptious! I used all turkey breast and also added some sautéed fresh mushrooms, 1/2 medium onion, diced with about four cloves of fresh garlic, diced. Once these all browned or caramelized I deglazed with a dry white wine. When this mixture was cool I added it to the bowl with everything done what is what is what is plastic else. My fiancé went back for seconds and he generally shies away from anything with “yard bird” (turkey or chicken) in it 😆.
I will most definitely make this again and it’s going into my regular seasonal meal rotation!!!
I just made this and it came out amazing. I didnt have breadcrumbs but it was still so delicious!!
I’d like to make this, it sounds delicious. I always check nutritional info, and wish with my heart this was accurate. 8 servings at 240 calories each? The pasta and cheese alone exceed that. Any chance you could recalculate for us? Thanks
We’ll look into it! Thanks.
So so glad to hear that!! Thanks for giving the recipe a try!
Followed the recipe exactly mine came out to watery had to soak up some of the liquid why so watery?
I’m not sure why it turned out so watery…. you could try using less chicken broth? 1 cup of broth has been the perfect amount when we’ve tested the recipe, but you could try reducing it. I’d say to make sure the noodles are strained well before adding to the soup mixture.
I hand selected all the pieces of meat that were the juiciest from my turkey and then I made sure that I mixed everything well and put the butter on top so that the pasta would go ahead and melt it all down. Of course I use my turkey stock and, other substitutions were mild like using one can of herb chicken cream soup, plus cream of celery soup.
This turned out so excellent, it’s rare that all five family members absolutely love anything!
This is a forever keeper!
So glad to hear that!! Thank you for sharing and for giving the recipe a try!
I made it again tonight with the leftover dark meat and had to cut the recipe in half because I had fewer ingredients. I substituted rotelle pasta and the kids love that even more. This is a keeper recipe for sure, and you can adapt it so easily to taste.
Do we bake this covered or uncovered for 40 minutes? Thanks!
I usually bake uncovered. You could also bake covered and then uncover the last few minutes to golden up those bread crumbs.
This was so yummy! Thanks for sharing this recipe. I was needing ideas on what to do with leftover turkey and this was perfect! Will definitely make again.
Should the butter be soft or melted? If it’s just soft won’t it be difficult to mix in?
Hi Lynn. I did find the butter a small bump, even though it was at room temp, could have been softer. So I ended up just stirring it longer. It turned out just fine. I’d probably make sure to let the butter get a bit more softer next time.
This was flavorful, delicious and easy to put together. My family loved it. This recipe a keeper. Thank you.
If it is soft enough (but not melted), it mixes great with the rest of the condensed soups + sour cream!
First time making this recipe and it is definitely the most delicious turkey tetrazzini. I added onions, celery, and equal portions of Parmesan and mozzarella cheese. I also used 1 can of cream of celery and 1 can of cream of chicken with herbs. Make it to your own taste! Thanks for sharing it!
You’re welcome! Thanks for sharing what you did. Glad to hear you enjoyed the recipe!
This is great for a family and I know my kids would have liked this when they were little. After tasting the sauce, I added 3 TB of sweet vermouth to boost the flavor but it was still a little bland. I also added peas and chopped canned mushrooms. Next time will add Italian Blend seasoning and a little more vermouth. The texture of the sauce was perfect and it was very easy to make.
Very tasty and easy. I added mushrooms and used chickpea penne pasta. (I figured it would be easier to serve than long noodles.) Would make again, maybe add some diced pimentos for added taste and color
My husband said it was a “Top 3” dish of all time. Very flavorful and creamy.
Easy, delicious recipe. Yes, I would definitely make this again!
FOLLOWED RECIPE TO THE LETTER AND IT WAS DELICIOUS
It’s hard to know what to do with leftover turkey. This recipe is the perfect way to use it! My family loved this dish!
This is one of my favorite ways to use up a good amount of leftover Thanksgiving turkey! Even the kids love it, too.
This was a hit the day after Thanksgiving. Added some frozen vegtables too.
Easy and tasty
This is perfect for using leftover turkey!! A homey hit everyone loved.
This is our favorite meal to make after Thanksgiving with all the leftover turkey!! My family loves it!! It’s so creamy & delicious & super easy to make!
Such a good way to reuse leftover thanksgiving turkey. My kids love this dish!
This is my FAVORITE recipe to make every year after Thanksgiving! I think my kids love this dinner more than Thanksgiving dinner itself!
This is a go-to recipe for Thanksgiving leftovers! Sooo easy & so delicious- I like adding in some mushrooms too!
So good! Family staple now. I just made with the Argentinian shrimp from Trader Joe’s instead of Turkey and it was AMAZING!
Ooh I bet it was delicious with the shrimp! Thanks for sharing what you did. I’m glad you loved the recipe!
Usually during Thanksgiving, I buy extra turkey breasts when they are on sale and freeze them to use throughout the year. Yesterday I used one to make open faced hot turkey and mashed potato sandwiches. Used the rest today to make this for lunch. Delish!!! Thanks for sharing the recipe.
I made this last night – big hit with everyone! I added sauteed mushrooms and some peas and 3 cloves of chopped fresh garlic. Otherwise, followed original recipe. Loved the softened butter in this and sour cream. Made it nice and rich.
Yum! Thanks for sharing what you did. Glad you enjoyed the recipe!!
All of my kids loved this!
I made this with the left over turkey from Thanksgiving and my family loved it. My husband not only had seconds but thirds! My picky toddler ate it too! It’s delicious and creamy, perfect way to use that left over turkey.
Kind of bland. Added mushrooms and peas but it still needs something to give flavor. Needs a herb or something.
This dish was terrific! I wish I’d started with a large mixing bowl, since mixing everything in a medium bowl was challenging, but it all came together and made a delicious dinner. Served it with broccoli & it was a fantastic leftover meal. Thanks so much!!
You’re welcome!! Glad to hear you enjoyed the recipe!
Excellent! I’ve tried several recipes over the years but this is by far the best. I didn’t have the celery soup so subbed with mushroom soup – one can included roasted garlic!! Because I had it leftover from Thanksgiving, I used stove top stuffing instead of plain bread crumbs.
This was very easy to make and delicious! My family ate half the pan in one sitting and wanted more! I do make this dish from scratch with an old family recipe but it takes a while and this was just as good and very simple. I meant to add mushrooms which I think would be good too.
Thanks for sharing! Adding some mushrooms in there would be super yummy!
Is that 16 Oz of dry pasta or 26 Oz cooked pasta?
If you just use a 16 oz box (1 lb) of linguine and cook it up, that should be just the right amount for the recipe!
Very good with chicken also! I added garlic and onion powder too.
Mmm sounds delicious! Yes, chicken is a great protein to use as well. So glad you enjoyed it!
Very easy. And super yummy. Thank you
You are welcome! I’m glad you enjoyed it. 🙂
This recipe came out perfectly. My family loved it. Easy to make too.
Perfect! Makes me happy to hear! Thank you!
Easy and delicious! My husband doesn’t usually like casseroles. However, he eats seconds of this recipe.
Woohoo!! I love hearing that! Thank you!
My family gobbled their Turkey Tetrazzini up. Thanks for a tasty recipe that was easy to put together.
5 star dish
Made full batch with dark meat. Pulled out portion for granddaughter. Added mushrooms and peas for large batch; g daughter appreciated mushroomless
It was creamy and oh so delicious. Recipe a keeper. Great way to utilize left over turkey
This was very good but the sauce could have been more creamy, a tad dry. I only made half recipe and was plenty.
Thanks for trying it 🙂
How can this only have 4 carbs? 16 oz of linguini has over 113 carbs. In 8 portions, that’s a minimum of 14 carbs per serving alone.
Can this be assembled and then frozen to bake later? Sounds delicious!
I haven’t tried freezing before baking. Usually, you can’t freeze sour cream, but baked in a dish, it seems to be ok. Make sure it is completely cooled before covering it with heavy duty foil and putting it in the freezer. It will last in the freezer for up to 4 months. If you are planning to freeze the dish, cook noodles al dente. Reheat. To reheat, take it out of the freezer and let it thaw in the fridge for 24 hours before you plan to bake it. Bake, uncovered, at 350° for 35 minutes or so, until there are bubbling edges and you can tell it is heated through.
FYI-
Prep time is more than 10 minutes when cooking the spaghetti, cutting up the turkey.
My changes-
1 can of cream of celery / 1 can of cream of mushroom
1 small can of Mushrooms cut up into small pieces
I used dark and white turkey
1 cup frozen peas
I made this a little differently… I cooked my spaghetti just past al dente, I didn’t want it to sit for 30 minutes in the mixture in the oven. So what I did was put everything in a pot on the stove. Made sure it cooked for about 5 minutes while stirring. Added my frozen peas and frozen broth and brought it back up to a boil. Cooked for a couple more minutes and then added the spaghetti. Poured it all into the pan. Put in the oven at 350 degrees for 15 minutes. Then broiled it until the top was brown and the sauce was puffy like about 3 minutes.
I have to agree with everyone else. This is lovely! I will make it again! Especially after Thanksgiving! We do ham for Christmas! Hope you have a recipe for left over ham. :0)
Super easy. Exactly what I was looking for to take care of left over turkey!
Glad you found it! Thank you so much!!
Love this Lil Luna site! So happy I found you.
I am so happy you found me, too! Hope you find recipes to try 🙂
We ❤️This!! I’ve made it with turkey and chicken.
I substituted water for chicken broth and I used cream of chicken soup instead of cream of celery soup. I also put Panko on top instead of bread crumbs. It made a nice crunchy topping. I’ve made it twice within 2weeks! ❤️
Sounds perfect!! Thanks for sharing what you did!
This recipe was a big hit with my family. I have 4 boys & my 16-year-old suggested this for dinner since he liked it so much last time. I enjoy cooking but don like picking meals day after day. Thanks for a great recipe. I added poRtabella mushrooms & used 2 cans of cream of mushroom.
You are so welcome! I am so glad it was a hit! It does get tiring picking meals!
This was a hit! During this time, we couldn’t find the Stouffers frozen dinner anywhere. It’s my moms favorite. Finally found a good use for leftover turkey in my freezer.. I made this as a surprise to her and she absolutely loved it. I added peas, and used 1 can cream of mushroom and 1 cream of celery. Thank you so much!
You are so welcome & what you did, sounds great! Thank you for sharing that!
This is also good with sauteed white mushrooms along with the turkey.
Yes! Thank you for sharing that!
Fantastic! I make this every couple of weeks with rotisserie chicken and my family loves it.
Yay!! Thank you so much!
Growing up my mom used to make this but with a lipton box (like hamburger helper) my dad was so upset when it wasnt avaIlable anymore. I just made this andni swear it brought tears to my eyes. tastes like my childhood lol. Thank you so Much. So yummy
Awe 🙂 I am glad it could remind you of that! Thank you for sharing that!
Good recipe. Very easy to make. Made stuffed artichokes to go with it. Thanks.
Yum! I am so happy you liked it! Thank you for letting me know:)
Love how easy this Is this to put together. I Recently just tried with the left over turKey frOm thanksgiving like you MENTIONED on yoir stories. It was delicIous. Also love that i can make it all before donner and just reheat.
Thank you for trying it!! I am glad you liked it. Thank you for sharing that!
What a fabulous recipe for thanksgiving leftovers or just for a weeknight dinner. Yummy!
I love dishes you can make ahead. Especially the pasta based ones. Very taSty and easy.
I never really paid much attention to turkey recipes until I cooked my own turkey and had a lot of leftovers. I like chicken tetrazzini and am anxious to try it with leftover turkey from THANKSGIVING.
This is our favorite meal to make, especially after Thanksgiving! It’s a great way to use up any leftover turkey.
Great recipe – absolutely wonderful comfort food! Plus I had all the ingredients on hand which is always a plus. I wasn’t planning on changing anything, but I ended up tossing in a little bit of leftover cream cheese that I had to use up and everyone just loved it. (No idea if that really changed anything since it was just a few tablespoons. THanks for a great recipe. This is a keeper for sure.
You are so welcome!! I love when I have everything on hand! Thank you so much!
Cant wait to try iy
Hope you like it!! Thank you!
I made this low sodium by making my own cream of chicken soup. I added a cUp of chopped celery, 1-2 cup sliced MUSHROOMS And a 1-2 cup of frozen peas, thawed. this was the best turkey tetrazzini both my husband and I have ever eaten!!!!
Sounds perfect!! Thank you for sharing that! I will have to try!
Made this tonight. We loved it. Substitute 1 can of cream of bacon, added peas and doubled bread crumb and parmesan cheese
Sounds delicious! Thanks for sharing that! I will have to try!
My kids and I really liked this recipe. I Baked it in an 11×15 pan to make sure it wouLd fit and used one can of the family sized cream of celery souP i think it is 26 ounces for a liTtle extra sauce. It was a yummy casserole my teenage boys and smaller kids enjoyed. My husband tolerated it, but he doesn’t really like pasta casseroles.
That’s good to hear!! Thank you for trying it!!
A follow up for you… my husband was eating the turkey tetrazinni leftovers last werk and he said it was really good. I told him i though he didn’t care for it. He said he liked it, but it wasn’t tacos which are really good, haha. Tacos are the gold standarD. Thanks again for a tasty recipe.
LOL!! Thank you for letting me know!
We LOVED this Turkey Tetrazzini. It was so easy to make and is perfect for any leftover turkey you may have after a holiday. Thanks!
I agree!! I am so glad you loved it! Thank you!
Can you use cream ofr chicken or mushroom instead not a fan of cream of celery?
I just made the with cream of chicken and my family loved it!
Happy to hear that!! Thank you for sharing that!!
I used cream of mushroom soup and it was great!
Perfect!! Thanks for sharing that!!
Thanks for sharing your thoughts. I appreciate the feedback!