Turkey Tetrazzini (for turkey leftovers!)

Turkey Tetrazzini |

Turkey Tetrazzini (with turkey leftovers) will surprise your guests and make everyone happy! (Can be made with chicken, too!)


  • 8 ounces of Tri-Color Angel Hair Pasta (or other long noodle!)
  • 1/2 lb. sliced mushrooms
  • 1/3 c. chopped red pepper
  • 1/3 c. chopped green pepper
  • 1/2 c. chopped onion
  • 1/4 c. + 2 T. butter
  • 1/4 cup flour
  • 1 cup half and half
  • 2 cups chicken broth
  • 5 T. dry sherry
  • 1 1/2 t. salt
  • 1/2 t. pepper
  • 2 t. white Worcestershire sauce (or regular)
  • 1/2 t. dried marjoram
  • 1/2 t. dried basil
  • 1/2 t. dried thyme
  • 45 cups diced or shredded turkey
  • 1/2 package (approx. 6 ounces) of frozen peas (uncooked)
  • 1 1/2 cup grated sharp cheddar cheese
  • 1/4 cup or more grated Parmesan cheese
  • Paprika


  1. Cook pasta according to package directions.  Drain and rinse, toss with a little oil and set aside.
  2. Sauté mushrooms, onions, and peppers in 2 T. butter over medium heat. Stir constantly until softened. Remove vegetables and set aside.
  3. In same pan, melt 1/4 cup butter with flour and cook over medium heat for several minutes, stirring until well blended.
  4. Add half and half, chicken broth, and dry sherry and whisk until it comes to a boil and is slightly thickened.
  5. Add salt. pepper, Worcestershire, marjoram, basil, and thyme. Stir until well blended.
  6. Add turkey, pasta, peas, and reserved vegetables to pan.
  7. Turn off heat and combine thoroughly.
  8. Turn into a well greased (or oil sprayed) 9″ x 13″ (3 quart) baking dish.
  9. Top with cheddar and Parmesan cheeses. Dust with paprika.
  10. Bake uncovered at 350 degrees for about 40-45 minutes or until hot throughout. If made ahead and refrigerated, bake for about an hour.
  11. Enjoy!!