Turkey Tetrazzini Recipe
Whenever we’re planning on having turkey or chicken leftovers, especially after the holidays, we can count on Turkey or Chicken Tetrazzini to take poultry to a whole new level. Now this is a way to spin a bit of magic onto leftovers.
Tetrazzini is leveled up comfort food. Combine poultry and veggies with mounds of satisfying pasta. It’s an all-in-one meal that satisfies both young and old at the dinner table. A hunger-inducing aroma will beckon you while it cooks. Then, one bite leads to another until there’s nothing left of your leftovers.
Turkey Tetrazzini is an Easy Meal in One
This scrumptious pasta dish is a transformation of the ordinary into something extraordinary. With players like bacon, mushrooms, and cheese, Tetrazzini is an popular crowd-pleaser.
We love our Turkey/Chicken Tetrazzini with linguini noodles, but use whatever pasta you’re craving. The recipe includes a fair variety of spices, but it’s mostly stuff you probably already have.
Panko Breadcrumbs Provide A Crispy Topping
In lieu of normal breadcrumbs, this Tetrazzini is adorned with crispy Panko breadcrumbs. It’s been around a long time, but Panko has more recently started gaining well-deserved popularity. Panko is the new breadcrumb.
If you’ve never used it, try Panko just once – you might become its next big fan. It’s extra crisp and light, and makes everything that much better. I use Panko with anything from casseroles to finger foods.
Enjoy the holiday meals with your beloved people, and create something wonderful out of what remains.
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Turkey or Chicken Tetrazzini
- 2 slices bacon
- 4 TB olive oil
- 1 whole onion, large
- 1 whole red bell peppers, chopped
- 6 cloves garlic, minced
- 8 oz mushrooms, sliced
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ cup all purpose flour
- 1 cup white wine, dry
- 2 cups chicken stock, low sodium
- ½ cup heavy cream
- ½ tsp salt
- 1 tsp black pepper, freshly ground
- 12 oz linguini noodles, uncooked
- 2 cups broccoli, frozen florets
- 3 cups turkey , or chicken, shredded and cooked
- 2 TB parsley, freshly chopped
- ⅔ cup parmesan, freshly shredded, divided
- 6 oz Panko breadcrumbs
- Cook bacon until crisp and browned in large, heavy pot. Remove with slotted spoon, crumble into pieces, and set aside.
- Sauté 3 TB olive oil, onions, garlic, and bell pepper in same pot on high for about 4 minutes. Add mushrooms, paprika, thyme, oregano, and garlic powder. Cook until mushrooms are soft, about 5 minutes. Sprinkle with the flour and cook for another 2 minutes.
- Add wine and chicken stock, stirring until smooth and thick, about 2 minutes. Add heavy cream, milk, salt, and pepper, and bring to a boil. Reduce to simmer, until sauce is thick enough to coat back of spoon and very flavorful, 15-20 minutes.
- Meanwhile, boil a large pot of well-salted water. Cook linguini until just al dente, about 8 minutes. Drain and sprinkle with some olive oil. Set aside (do not rinse pasta.)
- Oil a 9×13 casserole dish with 1 TB olive oil. Set oven to 350F. In a bowl, mix Panko with 1/3 shredded Parmesan and set aside.
- When sauce has thickened, add drained linguini, crumbled bacon, frozen broccoli florets, shredded poultry, and 1/3 shredded Parmesan cheese to the sauce pot. Stir until well combined. Season with additional salt and pepper, if needed.
- Transfer to prepared casserole dish. Top with Panko/Parmesan mixture. Bake uncovered until bubbly and golden, about 30 minutes. Sprinkle with fresh parsley and serve immediately.
- This is a great recipe for leftover roast turkey.
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