Creamy Turkey Tetrazzini (Easy Leftover Turkey Recipe)
This creamy Turkey Tetrazzini is the ultimate Thanksgiving leftover recipe — made with fettuccine, cream of mushroom soup, sour cream, mozzarella, parmesan, and tender shredded turkey. Cozy, simple, and topped with buttery Italian breadcrumbs for the perfect crunch.
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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 9x13 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.
Servings: 6