Turkey Tetrazzini
Because leftover turkey deserves a main character moment.
Turkey Tetrazzini is the unsung hero of Thanksgiving week. Everyone talks about turkey sandwiches, turkey pot pie, turkey noodle soup… but tetrazzini? She’s that cozy, creamy, cheesy pasta dish quietly sitting in the corner absolutely SERVING.
And honestly? This one might be my favorite leftover turkey recipe ever. It’s creamy, comforting, nostalgic, and gives big “eat this in fuzzy socks while watching a movie” energy. Plus, it feeds a crowd, uses up the turkey you swore you didn’t overbuy, and comes together with zero stress — just pantry staples, pasta, and cheese.
And a fun fact (because I love these):
Tetrazzini was named after an Italian opera singer — Luisa Tetrazzini — who was famous in the early 1900s. Which means this isn’t just dinner… this is dinner with dramatic soprano energy. Go ahead and feel cultured while you stir in the cheese.
Why I Love This Recipe
This tetrazzini is the definition of comfort food. It checks every cozy box:
- Creamy from the sour cream + cream of mushroom
- Cheesy from the mozzarella + parmesan
- Savory from the bouillon + spices
- Textured with that buttery breadcrumb topping
- Nourishing from… the turkey (protein counts!!)
- And ready in the time it takes to boil pasta
It’s the kind of dish that makes everyone suddenly get very quiet at the table because they’re too busy going back for seconds.
A Quick Love Letter to Cream of Mushroom Soup
Look, I know cream-of soups get a bad reputation, but for dishes like this? They’re undefeated. They make the sauce creamy, flavorful, and nostalgic without needing a roux or a dozen steps. This is holiday week — we’re not entering our “complex cooking era.” We want cozy. We want easy. We want a reward for surviving Thanksgiving.
And the combo of cream of mushroom + sour cream + parmesan? Incredible. Rich without being heavy.
Let’s Talk Cheese (the best part)
You’re using:
- Freshly grated parmesan (salty, nutty, amazing)
- Shredded mozzarella (melty, stretchy, creamy goodness)
It melts into the sauce and wraps every strand of fettuccine in a cheesy blanket. This is the moment your leftover turkey becomes a star again.
The Topping: Your Crispy, Buttery Crown
The melted butter + Italian breadcrumbs create that golden, toasty topping that makes baked pastas so comforting. It’s crunchy on top, creamy underneath — a perfect bite every time.
It’s the holiday version of a hug.
What This Tastes Like
Imagine if:
- a creamy pasta bake
- and a cozy casserole
- and Thanksgiving leftovers
all teamed up to become the coziest dish you’ve had all week.
It’s creamy, savory, melty, filling, and honestly one of the easiest ways to revive leftover turkey without anyone realizing they’re eating leftovers.
When to Make This
Honestly? Anytime during Thanksgiving week.
But especially when:
- You’re exhausted.
- You want comfort food ASAP.
- You need to feed people without starting from scratch.
- You want something everyone will automatically love.
It reheats beautifully, travels well, and pairs with a simple side salad if you want to feel balanced.
Bonus Tip: You Can Make This With Chicken Too
If it’s not Thanksgiving… or if turkey isn’t your love language… shredded chicken works perfectly too. But during the holidays? Turkey tetrazzini is a must.
Creamy Turkey Tetrazzini (Easy Leftover Turkey Recipe)
Ingredients
Base
- 12 ounces uncooked fettuccine
- 2 10.5 oz cans condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup water
- 1 tsp chicken bouillon
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp oregano
- Pepper to taste
- 2 cups cooked turkey shredded or chopped
- 1 cup freshly grated parmesan
- 2 cups shredded mozzarella
Topping
- 3 tbsp butter melted
- ½ cup Italian-style breadcrumbs
Instructions
- Cook the Pasta: Boil the fettuccine in salted water until just under al dente. Drain and set aside.
- Make the Sauce: In a 9×13 dish, whisk together the cream of mushroom soup, sour cream, water, chicken bouillon, onion powder, garlic powder, oregano, and pepper until smooth.
- Add the Cheese and Turkey: Stir in the shredded turkey, parmesan, and 1½ cups of the mozzarella until combined.
- Combine with Pasta: Add the cooked fettuccine to the sauce mixture and toss until fully coated.
- Sprinkle the remaining ½ cup mozzarella on top.
- Make the Topping: In a small bowl, mix the melted butter with the Italian-style breadcrumbs until evenly moistened.
- Add the Topping: Sprinkle the breadcrumb mixture evenly over the tetrazzini.
- Bake: Bake at 350°F for 20–25 minutes, or until golden and bubbly around the edges.
- Serve: Let rest for 5 minutes before serving. Creamy, cozy perfection.
