Need an idea for all of that leftover turkey? This Leftover Turkey Tetrazzini has you covered with sauteed mushrooms, a lightened up creamy sauce, and buttery egg noodles! All topped off with a crispy Panko topping.
How was your Thanksgiving?! Ours was great. It started off with a 5K Turkey Trot, followed by Raspberry Mimosas. We spent the day cooking and eating and it was pretty much everything Thanksgiving should be.
After our first Thanksgiving meal we packed up and headed west for a couple hour drive to my dads house. Today we are celebrating with more family and eating more delicious food before heading back north to Minnesota.
This time of year can be crazy, especially when family is spread out, but I really cherish the time we get to spend together. Even if it’s not as long as we would like, the time together is always precious.
I’m guessing a lot of you were up early for some Black Friday shopping, and even though you didn’t think it would ever happen again after yesterday, your stomach is rumbling. If you are one of the lucky ones with a bunch of leftover turkey in your fridge, man oh man do I have a recipe for you!
Leftover Turkey Tetrazzini is pretty much everything I crave when I want comfort food. It’s creamy, has buttery egg noodles, and a crunchy topping. Mmmhmm!
While I posted the Leftover Turkey Vegetable Quinoa Soup as a lighter leftover option, I actually lightened up this tetrazzini too. Compared to your typical tetrazzini which might be made with condensed soup or heavy cream, this is definitely lightened up!
Leftover Turkey Tetrazzini is Lightened Up
For one, I used milk in the cream sauce, and reduced the butter that most recipes called for. I also used Panko breadcrumb topping which allowed me to cut back on the butter and breadcrumbs in the topping, without sacrificing that crunchiness.
If you want to add a bit more fiber to it, you could definitely use whole wheat spaghetti instead of egg noodles, but I kinda love the egg noodles.
How To Make Leftover Turkey Tetrazzini
Since I’m sure the last thing you really feel like doing on the day after Thanksgiving is spending a ton of time in the kitchen, I’ve made this recipe pretty simple for you.
To start, cook your noodles until al dente.
Next, you saute a leek and some mushrooms in olive oil. While a lot of tetrazzini recipes use onion, I love the extra flavor the leek adds to this one!
Once the veggies are done cooking, you make a cream sauce right in there with them with chicken broth, milk, a bit of plain yogurt, and some cheese.
Last, toss it all together. Everything. The noodles, the veggie cream sauce, and the leftover turkey. Throw it all into a casserole dish, top it with some Panko breadcrumbs drizzled in olive oil and a little more cheese, and bake it. Then you’re only 15 minutes away from Leftover Turkey Tetrazzini in your mouth!
Looking for more ideas for leftover turkey? Check these out!
Creamy Chicken Enchilada Casserole (just use turkey instead of chicken!)
Instant Pot Chicken Noodle Soup (just use turkey instead of chicken!)
Slow Cooker Chicken Tortilla Soup (just use turkey instead of chicken!)
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 leek white and light green parts sliced and chopped
- 8 ounces mushrooms sliced
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup plain yogurt
- 1 1/2 cups shredded cheddar cheese divided use
- 2 cups chopped leftover turkey
- 1 cup Panko breadcrumbs
- 2 tablespoons olive oil
- Preheat oven to 400 degrees F.
- Cook egg noodles according to package directions for al dente.
- In a large skillet, heat olive oil.
- Add leek and mushrooms and cook for 10-12 minutes, until leeks and mushrooms are softened.
- Add flour, stirring well to combine.
- Slowly add the chicken broth, whisking well to combine.
- Slowly add the milk, and yogurt, whisking well to combine.
- Let the mixture come to a simmer and thicken slightly.
- Add 1 cup of the cheese to the mixture, stirring well.
- Once cheese has melted, add egg noodles and turkey to the sauce, stirring well to combine.
- Pour pasta into 8" or 9" baking dish.
- Sprinkle with remaining 1/2 cup of cheese.
- In a small bowl combine Panko breadcrumbs and olive oil, and evenly distribute on top of casserole.
- Bake in preheated oven for 15 minutes.
- Serve and enjoy!