Turkey Tetrazzini
- By Amy Dong
- Updated Nov. 6, 2026
This creamy turkey tetrazzini is one of our favorite ways to use up leftover turkey. Tender linguine, a savory parmesan cream sauce, and a golden panko topping make it a complete all-in-one meal that the entire family will devour. It’s freezer-friendly, too, so bake one pan this weekend and tuck a second away for a busy night.
In This Article
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Amy’s Notes
Turkey tetrazzini is how we make sure not one bite of holiday turkey goes to waste. It’s creamy, comforting, and just as welcome on a busy weeknight in January as it is the weekend after Thanksgiving. Here’s what we love:
- Great for Leftover Turkey: This recipe gives new life to leftover turkey, just like our Turkey Bolognese recipe.
- Ultimate Comfort Food: Pasta, turkey, and a creamy parmesan sauce baked under a crispy topping make this the ultimate comfort food for chilly winter nights.
- Crowd-Pleaser: Like our Turkey Pot Pie, this is a dish everyone goes back for seconds on, which makes it an easy win for family dinners or potlucks.
- Freezer-Friendly: I love that this turkey tetrazzini casserole can be made ahead and frozen, so dinner is ready to bake on a busy weeknight.
Key Recipe Ingredients
- Turkey: Cooked and shredded turkey from a whole roasted turkey or smoked turkey is perfect.
- Linguine Noodles: We cook the linguine just al dente, then toss it with the creamy sauce so every strand soaks up all the flavor. Spaghetti or fettuccine work too.
- White Wine: Dry white wine adds depth of flavor to the sauce. We highly recommend it, but you can swap in more chicken broth if needed.
- Chicken Stock: We use low-sodium chicken stock to control the saltiness of the dish while still adding a rich, savory flavor.
- Heavy Cream: A splash of heavy cream adds a creamy, velvety texture to the sauce.
Substitutions And Variations
- Pasta: We love our Turkey Tetrazzini with linguine noodles, but use whatever pasta you’re craving. Spaghetti, fettuccine, or penne would work.
- Add Mushrooms: Feel free to add sliced mushrooms to the sautéed garlic and onions for even deeper flavors.
- Protein: This recipe calls for cooked turkey, but chicken works just as well. Still have more turkey to use up? Our Wild Rice Chicken or Turkey Salad is another favorite.
- Bacon Topping: You can also prepare some extra cooked and crumbled bacon to top the casserole before baking.
- Lighter Version: For a healthier turkey tetrazzini, use half-and-half in place of heavy cream, skip the bacon, and add extra broccoli or mushrooms.
Step-By-Step Recipe Instructions
- Sauté vegetables and spices in oil in a large pan.
- Add wine, chicken stock, and seasonings to the pan; stir and let cook for a couple of minutes. Then, add the heavy cream and let it simmer.
- While the sauce is simmering, cook the linguine in a separate pot. Once done, toss the pasta in olive oil and set aside.
- Combine the creamy sauce with bacon, turkey, and Parmesan cheese. Transfer to a baking dish, mix in the cooked linguine, and top with panko and more Parmesan.
- Bake uncovered until bubbly and golden, 20 to 25 minutes.
- Garnish with chopped parsley and serve.
→ For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
- Prep the Veggies: You can chop the onion, mince the garlic, and chop the broccoli and red bell pepper ahead of time. Store them in an airtight container in the fridge for up to 3 days.
- Shred Leftover Turkey: You can shred leftover turkey or chicken up to 3 days ahead of time; keep chilled until ready to use.
- Make the Sauce: The creamy sauce for the tetrazzini can be made in advance and stored in an airtight container for up to 3 days in the fridge.
- Freeze It: Assemble the casserole without the panko topping, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, add the topping, and bake as directed, adding 10 to 15 minutes.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating so the sauce stays creamy.
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.
Ingredients
- 5 tablespoons olive oil, divided
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 cup broccoli, small florets
- 1 red bell pepper, seeded and chopped
- ½ teaspoon paprika
- 1 teaspoon dried basil, or 1 tablespoon freshly chopped
- 1 cup white wine, dry, see notes
- 2 cups chicken stock, low sodium
- ½ cup heavy cream
- ½ teaspoon table salt
- 1 teaspoon black pepper, freshly ground
- 12 ounces 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 tablespoons parsley, freshly chopped for garnish
Instructions
- Heat 3 tablespoons olive oil in a deep, large pan over high heat. Add onions, garlic, broccoli, and bell pepper and sauté 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 to 9 minutes. Drain (do not rinse). Transfer pasta back to the empty pot and toss with 2 tablespoons olive oil. Set aside.
- Spray a 9×13 casserole dish with oil. Preheat oven to 350°F, with rack on lower middle position.
- To the creamy sauce, add bacon, turkey, and 1/3 of the 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 to 25 minutes. If desired, garnish with chopped parsley and serve.
Notes
- This is a great recipe for leftover turkey after the holidays.
- Substitutions: Leftover chicken or rotisserie chicken works in place of turkey. To skip the wine, use an extra cup of low-sodium chicken broth. Peas or other veggies can stand in for the bell pepper and broccoli, Italian seasoning works in place of basil, and you can add 8 ounces sliced mushrooms with the onions and garlic.
- Prep Ahead: Chop the veggies, shred the turkey, and make the sauce up to 3 days ahead. To freeze, assemble the casserole without the panko topping, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, add the topping, and bake as directed, adding 10 to 15 minutes.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating so the sauce stays creamy.
- Dry white wine such as Pinot Grigio or Sauvignon Blanc works well.
- If desired, prepare extra cooked and 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 and baking. 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.
Nutrition (per serving)
Calories: 627kcal | Carbohydrates: 53g | Protein: 36g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 515mg | Potassium: 389mg | Fiber: 3g | Sugar: 4g | Vitamin A: 708IU | Vitamin C: 32mg | Calcium: 179mg | Iron: 1mg
What To Serve With Turkey Tetrazzini
Vegetables
- Roasted Vegetables make a great side to balance out the richness of the Turkey Tetrazzini.
- We also love these 15-Minute Honey Glazed Carrots on the side.
Bread and Potatoes
- Some Rosemary Garlic Bread or French Bread are perfect for soaking up the delicious sauce and are always a hit with the whole family.
- If you’re looking for a heartier side, Instant Pot Mashed Potatoes would work great.
- Creamy, cheesy potatoes, such as our ultra-popular Cheesy Scalloped Potatoes, are a perfect side for turkey tetrazzini.
Frequently Asked Questions
What type of turkey is best for tetrazzini?
Leftover roast turkey is our favorite, and a mix of white and dark meat gives the best flavor. Rotisserie chicken works great too.
Can I use any type of white wine for this recipe?
Any dry white wine you would happily drink will work. We like pinot grigio or sauvignon blanc. Skip sweet wines, since they can throw off the flavor of the sauce.
Why use panko breadcrumbs on turkey tetrazzini?
Panko gives the top that golden, crunchy finish. It stays crisper than regular breadcrumbs, so every scoop gets a little crunch.
How do I know when the tetrazzini is done baking?
Look for bubbling edges and a golden brown top. That usually takes 20 to 25 minutes at 350°F.
How long does Turkey Tetrazzini keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth before reheating so the sauce stays creamy.
Can you freeze turkey tetrazzini?
Yes. Assemble the casserole without the panko topping, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, add the topping, and bake as directed, adding 10 to 15 minutes.
How can I make turkey tetrazzini healthier?
Use half-and-half in place of heavy cream, skip the bacon, and add extra vegetables like broccoli, mushrooms, or peas. Whole wheat linguine works well too.
More to Cook and Eat
- Turkey Chili – This healthy turkey chili recipe is the perfect comfort food for cold winter nights, game-day feasts, and everything in between.
- BBQ Turkey Meatloaf – This BBQ Turkey Meatloaf is juicy, tender, and packed full of flavor. The BBQ sauce takes it over the top.
- White Bean Turkey Chili – Ready in 30 minutes and loaded with tender white beans. It’s another great way to use up leftover turkey.
- Instant Pot Turkey Breast with Gravy – You can have tender, succulent turkey breast with gravy in less than an hour with this Instant Pot Turkey Breast with Gravy recipe.
- Baked Rigatoni – An all in one dish that requires no boiling of noodles!