clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pictured: Turkey Tetrazzini (made without canned soup!). Click for 3 Clean Eating Leftover Turkey Recipes for breakfast, lunch, and dinner. #recipe #healthy #healthyrecipes #healthyfood #cleaneating #recipe #realfood #thanksgivingleftovers #thanksgivingfood #christmasfood

Healthy Turkey Tetrazzini Recipe | Thanksgiving Leftovers

  • Author: Diana of
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4 1x


  • 3 ounces dry linguine pasta
  • 1 tablespoon avocado oil, plus more to prep the casserole dish (or sub EVOO or oil of choice)
  • 2 stalks celery, cleaned, chopped small
  • 1 small onion, chopped
  • 1 tablespoon, plus 2 tablespoons butter
  • 1 small package mushrooms, cleaned and sliced thin
  • 2 tablespoons flour
  • 2 cups chicken broth (or stock) – I like low-sodium
  • 1/4 cup cream
  • 1/4 cup sherry
  • 2 cups leftover turkey (dark and/or white meat) – chopped into bite sized pieces
  • 1 cup frozen peas
  • 1/3 cup fresh parsley, chopped
  • 1/2 cup panko bread crumbs
  • 2 tablespoons grated parmesan
  • dash nutmeg
  • 1/2 teaspoon salt, plus additional to taste
  • 1/8 teaspoon pepper, plus additional to taste


  1. Preheat oven to 350 degrees F and brush a 8×8” or 7 1/2” square casserole dish with about 1 teaspoon of oil.
  2. Bring a large pot of water to a boil and cook linguine following package directions, except cook pasta about 1-2 minutes less than recommended time (it will finish cooking when the casserole bakes in the oven). When pasta is done, rinse with cool water to stop the cooking. Add pasta to a large mixing bowl.
  3. Meanwhile, heat a sauté pan over medium heat. When ready, add onions and celery and cook till veggies are tender, about 5-7 minutes. Add veggies to large mixing bowl when done.
  4. Meanwhile, heat a sauté pan over medium heat. Melt 1 tbsp butter in pan. Add mushrooms and cook till mushrooms are tender, about 6-7 minutes. Add veggies to a large mixing bowl when done.
  5. In same pan as mushrooms were cooked in, melt 2 tbsp in pan. Add flour to pan and cook for 1-2 minutes. Whisk in chicken stock and bring to a boil. Reduce heat to simmer, add sherry, cream, nutmeg, salt and pepper (plus additional to taste), and cook till sauce is thick, about 5-10 minutes.
  6. Add turkey, peas, and parsley to the mixing bowl, then add sauce. Stir all ingredients together and pour into the prepared casserole dish. Smooth top flat. Evenly distribute the breadcrumbs (add or reduce amount of breadcrumbs to your liking).
  7. Grate parmesan over breadcrumbs. Optional: Add some extra bits of butter on top, spread out.
  8. Bake casserole for 30-40 minutes or until sides are bubbly (the top may not brown unless you do optional step #7 so look for signs of bubbling rather than the browned top for doneness)


  • I make this every year with my Thanksgiving / holiday turkey leftovers. It’s a family fave!
  • My sister doesn’t like mushrooms, so sometimes I leave those out. The recipe works without them! But even though I’m not a huge mushroom fan myself, I prefer them in for flavor.

Keywords: holiday, family favorite, comfort food

Recipe Card powered byTasty Recipes