Turkey Tetrazzini

This Turkey Tetrazzini is an extremely flavorful way to use leftover holiday turkey. It’s a leveled-up comfort food that’s a complete all-in-one meal, satisfying both young and old at the dinner table.

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Ingredients

5 TB olive oil, divided
1 large onion, chopped
6 cloves garlic, minced
1 cup broccoli, small florets
1 red bell pepper, seeded and chopped
½ tsp paprika
1 tsp dried basil, or 1 TB freshly chopped
1 cup white wine, dry, see notes
2 cups chicken stock, low sodium
½ cup heavy cream
½ tsp table salt
1 tsp black pepper, freshly ground
12 oz dry spaghetti or linguine noodles, uncooked
2 slices bacon, cooked and crumbled
3 cups turkey, cooked and shredded
⅔ cup parmesan, freshly shredded, divided
½ cup Panko breadcrumbs
2 TB parsley, freshly chopped for garnish

Instructions

Sauté 3 TB olive oil, onions, garlic, broccoli, and bell pepper in a deep/large pan on high for about 4 minutes.
Add paprika, basil, wine, and chicken stock to the saucepan, stirring about 2 minutes. Add heavy cream, salt, and pepper. Bring to a boil. Immediately reduce to simmer, uncovered, for 15 minutes.
Meanwhile, bring a large pot of generously-salted water to a boil. Cook linguine until just al dente, 8-9 minutes. Drain (do not rinse). Transfer pasta back to the empty pot and toss with 2 TB olive oil. Set aside.
Spray a 9x13 casserole dish with oil. Preheat oven to 350F, with rack on lower middle position.
To the creamy sauce, add bacon, turkey, and 1/3 shredded Parmesan cheese Stir until well combined. Taste and season with additional salt and pepper, if needed
Pour sauce into the pot of linguine and stir to combine. Transfer to prepared baking dish. Top with panko and remaining parmesan cheese.
Bake uncovered until bubbly and golden, 20-25 minutes. If desired, garnish with chopped parsley and serve.

Notes

This is a great recipe for leftover turkey after the holidays.
You can also use leftover chicken or rotisserie chicken.
Dry white wine such as Pinot Grigio or Sauvignon Blanc work well.
If you wish to omit wine, sub with an extra cup of low-sodium chicken broth.
Feel free to add 8 oz sliced mushrooms to the sautéed garlic and onions.
You can substitute the red bell peppers and broccoli with peas or any other vegetables you like.
You can use Italian seasoning in place of basil if you'd like.
If desired, prepare extra cooked/crumbled bacon to top the casserole before baking.
If you are short on time, you can also serve the linguine with the finished sauce and skip the panko topping/baking part. If you do this, cook the linguine a bit longer, according to the package instructions.
This recipe is part of our Casserole Recipe Collection.
Some Rosemary Garlic Bread or French Bread are perfect for soaking up the delicious sauce in this turkey tetrazzini.

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Nutrition (per serving)

Course: Main Course, Main Dish

Cuisine: American Italian

Method: Stovetop