Turkey Tetrazzini Best From Scratch Recipe Wellplated Com

Don’t get me wrong—I adore a good leftover turkey sandwich (especially this Apple Grilled Cheese with Turkey and Turkey Salad)—but sometimes it’s nice to change it up. Or in the case that (nuclear scenario) you have only a small amount of leftover turkey, baked turkey tetrazzini will stretch your precious supply to feed a crowd. The original turkey tetrazzini recipe from Betty Crocker that I grew up knowing is made with cream of mushroom soup, heavy cream, and is (in this casserole recipe lover’s opinion) pretty bland.

Despite being named after an Italian opera singer, Luisa Tetrazzini, this popular recipe is not Italian.It is believed that chicken and turkey tetrazzini originated in San Francisco, California in the early 1900s.

Today’s turkey tetrazzini recipe? It’s so tasty I’ve actually taken to making it with shredded chicken in non-holiday times just so we can enjoy it more often!

How to Make Turkey Tetrazzini from Scratch

This healthy turkey tetrazzini from scratch ditches the canned soup for real, simple ingredients. With the help of a few little culinary tricks—a splash of vinegar here, some sun-dried tomatoes there—it is transformed from an afterthought you may vaguely remember from childhood into an adult-worthy dinner that is both interesting and nostalgic. (This Homemade Hamburger Helper is another childhood favorite reimagined.)

The Ingredients

Turkey. Cooked, shredded turkey is the star protein of this recipe. It’s lean, filling, and mild in flavor, making it the ideal addition to tetrazzini. See How to Cook a Turkey and Spatchcock Turkey for my favorite recipes.

Pasta. I used whole wheat spaghetti noodles for an extra nutrition boost. Sun-Dried Tomatoes. These little red beauties pack a big tomato flavor punch that’s incredibly tasty in this dish (and in Sun-Dried Tomato Pasta).

Mushrooms. Packed with fiber and antioxidants, mushrooms are a delicious and nutritious addition to our tetrazzini. They pair perfectly with the creamy sauce. Peas. Using frozen peas is one of my favorite healthy shortcuts. Peas are rich in vitamins and antioxidants. Sherry Vinegar. Gives the dish acidity and depth of flavor. It’s a classic in tetrazzini recipes!White Whole Wheat Flour. Helps thicken the tetrazzini sauce. I opted to use white whole wheat flour for a healthy swap.

Cream Cheese. The key to an ultra-luscious, creamy, and flavorful tetrazzini (and King Ranch Chicken). I used reduced-fat cream cheese to reduce calories and cholesterol (just don’t use fat-free). Worcestershire. For a touch of umami. Smoked Paprika. Adds a subtle smoky flavor. Greek Yogurt. Gives the tetrazzini body, helps make it creamy, and adds tanginess. (I also use Greek Yogurt in this holiday-worthy Broccoli Rice Casserole.)

Cheese. This dish uses a mix of Parmesan and provolone, mozzarella, or Monterey Jack. The blend results in melty, dreamy, cheesy goodness. Panko. For the scrumptious crispy topping.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 4 days. To Reheat. Reheat leftovers in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. Freeze turkey tetrazzini in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Baking Dish. Perfect for making this turkey tetrazzini. Dutch Oven. A kitchen staple that will last a lifetime. Spatula. I love using this heat-resistant spatula for everything.

When it comes to leftover Thanksgiving turkey, “the more, the merrier,” I say, especially if it means we have an excuse to bake an extra pan of turkey tetrazzini!

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Turkey Tetrazzini Video

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