Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. An easy Turkey Tetrazzini recipe is the best way to take advantage of the leftover meat from your Thanksgiving feast (or use rotisserie chicken instead)! This old fashioned dish is easy to stir together in about 25 minutes, can be
made in advance, and appeals to both kids and adults. With cream of mushroom soup, Parmesan cheese, fresh mushrooms, peas, bacon, and spaghetti in a creamy sauce, this leftover turkey noodle casserole stands the test of time! Pair it with a crisp green salad, cranberry sauce, and a
loaf of crusty bread for a quick, delicious dinner. Turkey Tetrazzini is an old-fashioned American casserole originally created in the early 1900s, and
named for the Italian opera star, Luisa Tetrazzini. Some credit Ernest Arbogast, the chef at the Palace Hotel in San Francisco, with its invention, while others claim that it was first served at the Knickerbocker Hotel in New York City. Needless to say, the flavorful dish quickly reached mainstream America, becoming a staple in households for over a century. Turkey Tetrazzini includes diced turkey and mushrooms in a creamy sauce that’s often flavored with wine or sherry. It’s served with noodles (in this case, spaghetti), and sometimes finished with a crunchy topping such as breadcrumbs, almonds, or fried onions. For a shortcut version of the traditional casserole, cream of mushroom soup and Alfredo sauce form the base of the sauce. It’s simple, flavorful, and
always a hit! This is a quick overview of the ingredients that you’ll need to make this turkey tetrazzini easy and delicious. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
Can you make turkey tetrazzini without mushrooms?Yes, you can! If you don’t care for mushrooms, you can omit them entirely, or replace them with more of the other vegetables (extra onion, celery and bell pepper), or more of the turkey. How to Make Turkey TetrazziniThanks to help from leftover turkey, store-bought Alfredo sauce, and cream of mushroom soup, this quick and easy casserole comes together in just minutes!
What to Serve with this Old Fashioned Turkey Tetrazzini RecipeThe creamy turkey tetrazzini pairs nicely with any of these easy sides:
Preparation and Storage
Recipe Variations
Tips for the Best Turkey Tetrazzini Recipe
More Ways to Use Leftover Turkey
Serving: 1/8 of the casseroleCalories: 465kcalCarbohydrates: 32gProtein: 34gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 1066mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 604IUVitamin C: 22mgCalcium: 155mgIron: 2mg Hey, I’m Blair! Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking! Read More What is Turkey Tetrazzini origin?The original dish is named after the Italian opera star Luisa Tetrazzini. It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, where Tetrazzini made her American debut at the Tivoli as Gilda in Rigoletto on January 11, 1905.
What is Turkey Tetrazzini made of?Turkey Tetrazzini is a creamy, comforting, crowd-pleasing pasta casserole and a delicious way to use up leftover turkey. Made with chunks of leftover turkey and spaghetti noodles in a creamy mushroom and cheese sauce, it's an easy weeknight meal the whole family will love!
What is the origin of Chicken Tetrazzini?It is widely believed to have been invented ca. 1908-1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to at the Knickerbocker Hotel in New York City.
How do you reheat frozen Tetrazzini?Best results come from thawing frozen tetrazzini in the fridge a day or two before cooking. Remove cling wrap from tetrazzini; replace aluminum foil lightly on top of casserole(s). Bake covered at 300 degrees until heated through, roughly a couple of hours.
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