Turkey tetrazzini is a classic use of leftover Thanksgiving turkey—and it may well be the only simple casserole named for an Italian opera star.
Tetrazzini can be made with leftover turkey or rotisserie chicken (and some versions use seafood and are essentially cousins of tuna noodle casserole), but what’s important is that the meat be coated in creamy sauce, tossed with pasta, and baked in a casserole dish with plenty of cheese scattered across the top. This turkey tetrazzini recipe calls for sautéed mushrooms and cooked peas, but if you’re making this the day after Thanksgiving, feel free to chop up any leftover vegetables you ate along with the holiday meal—think steamed green beans or roasted brussels sprouts—and use those instead (or in addition). Don’t have any cooked veg lying around? Toss in a handful of frozen peas—they’ll thaw in plenty of time.
There’s no heavy cream, cream cheese, or mozzarella in this old-fashioned version. Instead it’s made with a variation of sauce suprême—that is, a creamy sauce somewhere between a classic bechamel and veloute (with both whole milk and chicken stock stirred into a roux)—and has a little Parmesan cheese grated in for good measure.
More Parmesan goes on top, mixed with fresh breadcrumbs (if you have a box of panko leftover from the holiday, feel free to use it instead). For many, this easy pasta dish is pure comfort food. Serve it as a main dish over the weekend (or even on a weeknight) with a simple salad and you may never go searching for leftover turkey recipes again.
Editor’s note: This recipe was originally published in the November 1990 edition of ‘Gourmet’ and first appeared online August 20, 2004.
Recipe notes
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