TURKEY LEFTOVER RECIPES: HERBED TURKEY TETRAZZINI

Herbed Turkey Tetrazzini is a creamy, oven-baked pasta casserole loaded with tender turkey, mushrooms, and aromatic herbs, finished with a golden, cheesy topping. It’s the perfect way to elevate leftover turkey into a cozy, crowd-pleasing meal that freezes and reheats beautifully.

⭐ Why This Recipe Shines

Luxuriously creamy without being heavy
Herb-forward flavor that makes leftovers taste fresh
Family-size & freezer-friendly
Flexible with pasta, cheeses, and vegetables

🧾 Ingredients (Serves 6–8)

Pasta & Protein

12 oz spaghetti or linguine, broken in half
3 cups cooked turkey, shredded or diced

Vegetables

2 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
8 oz mushrooms, sliced
½ cup frozen peas (optional)

Creamy Herb Sauce

¼ cup all-purpose flour
2 cups chicken or turkey broth
1 cup heavy cream (or half-and-half)
½ cup sour cream or crème fraîche
1½ tsp salt (to taste)
½ tsp black pepper
1 tsp dried thyme
1 tsp dried parsley
½ tsp dried rosemary, crushed
¼ tsp nutmeg (optional, but classic)

Cheese Topping

1½ cups shredded mozzarella
½ cup grated Parmesan

🔥 Instructions

1️⃣ Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta just to al dente (1 minute less than package directions).
Drain and set aside.

2️⃣ Build the Flavor Base

Preheat oven to 190°C / 375°F.
In a large skillet, heat butter and olive oil over medium heat.
Sauté onion for 3–4 minutes until soft.
Add garlic and mushrooms; cook until mushrooms release moisture and begin to brown.

3️⃣ Make the Creamy Herb Sauce

Sprinkle flour over vegetables; stir constantly for 1 minute.
Slowly whisk in broth until smooth and thickened.
Stir in cream and sour cream.
Season with salt, pepper, thyme, parsley, rosemary, and nutmeg.
Fold in turkey and peas; simmer 2–3 minutes.

4️⃣ Assemble

Combine pasta and sauce until evenly coated.
Transfer to a greased 9×13-inch baking dish.
Sprinkle mozzarella and Parmesan evenly on top.

5️⃣ Bake

Bake 25–30 minutes, until bubbly and lightly golden.
Broil 2–3 minutes for a deeper golden top (optional).
Rest 10 minutes before serving.

🌿 Flavor Variations

Extra Herby: Add fresh sage, tarragon, or chives at the end
Lighter Version: Use evaporated milk instead of cream
Cheesy Upgrade: Swap mozzarella for Gruyère or fontina
Crunchy Top: Add ½ cup buttered breadcrumbs before baking

🧊 Storage & Make-Ahead

Refrigerate: Up to 4 days
Freeze (unbaked): Up to 3 months
Bake from frozen: 180°C / 350°F for 45–50 minutes

🍽️ Serving Suggestions

Garlic bread or warm rolls
Crisp green salad with lemon vinaigrette
Roasted asparagus or Brussels sprouts

🏆 Pro Tip

Reserve ½ cup pasta water before draining—if the casserole looks thick before baking, stir in a splash for perfect silkiness.

OTHER RECIPES

...a nice to try !
INGREDIENTS

1/4 cup chopped onion
1/4 cup fresh mushrooms
1/4 cup each flour & margarine
1 cup milk
1 cup chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp pepper
1 dash of ground nutmeg
2-1/2 cups cooked spaghetti
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded Swiss cheese divided
chopped parsley
lemon slice halves
red pepper strips

INSTRUCTIONS

Saute onion and mushrooms in margarine in a large, heavy saucepan until just tender.

Add flour, stirring well. Cook one minute, stirring constantly.

Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly.

Stir in parsley, tarragon, pepper and nutmeg. Stir in spaghetti, turkey, and half of the cheese, mixing well.

Pour into a greased 1-1/2 quart casserole bake at 350 for 20 minutes.

Sprinkle remaining cheese over the top and bake an additional 5 minutes.

Garnish with parsley, lemon slices, and pepper strips. The Turkey leftover recipe is ready to serve....enjoy !
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VIDEO:

TURKEY LEFTOVER RECIPES

HERBED TURKEY TETRAZZINI