Turkey Leftovers: Tetrazzini

Domesticated Turkey

Domesticated Turkey

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons)

See also: Roasting a Bird; Turkey Croquettes (2 versions)Rick Brown Gravy (from Dark Roux)Sherry-Mushroom Gravy

What to do with all those leftovers from a roast turkey, chicken or other large poultry? My favorites are Croquettes, Tetrazzini, and Hot Turkey Sandwich (open-face, with lots of leftover gravy). Other ideas include turkey enchiladas, turkey-noodle soup, Suzie Creamcheese sandwich (turkey, cream cheese, sprouts or lettuce, & cranberry sauce, with a bagel or whole grain bread).

Turkey Tetrazzini

This is an American classic, adapted from All Recipes.com (1) and 365 Ways to Cook Chicken (2), and is quick and easy to make. When I was first learning to cook, I had a recipe that used cream of chicken or mushroom soup, but now I don’t use processed foods, so make my own ‘soup.’

I don’t eat a lot of turkey, but I do like this with chicken.

For variation, include the mushroom and sherry, indicated as ‘optional’ ingredients. Or use chicken instead of turkey.

Serves 4.

Ingredients & Equipment:

  • 2 cups chopped leftover roast turkey or chicken
  • 3/4 cup grated Parmesan cheese, divided
  • 1 cup sliced mushrooms (optional)
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 8 oz uncooked spaghetti or linguini
  • 5 Tbsp butter, divided
  • 1/4 cup oat flour or unbleached white flour
  • 1 1/2 cups homemade Chicken Stock or Broth
  • 1 cup milk
  • 2 Tbsp dry sherry or dry white wine (optional)
  • cayenne
  • Unrefined sea salt
  • paprika
  • 1 Tbsp toasted bread crumbs (optional)
  • Casserole or baking dish
  • Medium saucepan


  1. Preheat oven to 350° F. Lightly grease casserole/baking dish.
  2. Chop turkey or chicken; set aside. Grate cheese and set aside.
  3. Slice mushrooms (optional), chop onion, mince garlic and set aside together.
  4. Cook spaghetti/linguini in boiling water according to package directions. Drain and place in baking dish.
  5. Melt 1 Tbsp butter in saucepan over medium heat. Add onion, garlic and optional mushrooms; cook until tender, about 3 minutes. Remove from pan and set aside.
  6. Stir flour into same pan and cook for a 1 – 2 minutes to make a roux. Whisk in chicken stock and milk. Cook and stir until slightly thickened. Season with salt and cayenne; add sauteed veggies and optional sherry or wine. Stir in 1/2 cup Parmesan to melt. Remove from heat.
  7. Assemble and bake (see below).

Assemble & Bake:

I offer two methods, your choice.

Method 1 (adapted from All Recipes.com (1)):

  1. Prepare as directed. After completing sauce, stir it into chicken with the cooked pasta and cooked pasta. Top with remaining 1/4 cup Parmesan and sprinkle with paprika and optional bread crumbs..
  2. Bake 1 hour in preheated oven, until surface is lightly browned, 30 – 45 minutes.

Method 2 (adapted from 365 Ways to Cook Chicken (2)):

  1. Preheat oven to 400° F
  2. Prepare sauce as directed, but without the parmesan, and stir in the chicken with the veggies.
  3. Place half the spaghetti in casserole dish, add half the creamed chicken, sprinkle with half the cheese and paprika. Repeat with another layer of spaghetti, creamed chicken, cheese and paprika. Sprinkle bread crumbs over top (optional). Bake 30 minutes.


  1. allrecipes.com/recipe/turkey-tetrazzini-ii/
  2. 365 Ways to Cook Chicken, by Cheryl Sedeker


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