Baked Turkey Tetrazzini

The theme for Monday posts in December is Holiday Food.

Making the holiday dinner for family and / or friends can be both gratifying and terrifying.

I prefer a capon here when we are cooking for a small group but I have roasted a lot of turkeys when I lived in the U.S.

For many, including me, the best part about roasting a big turkey (or capon) is the leftovers. Whether it’s clandestinely picking at it with the fridge door open or making turkey & stuffing sandwiches, leftovers are the best.

This is one of our favorites. You could, of course, do make it with any turkey or chicken, leftover or not.

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Baked Turkey Tetrazzini

In my opinion, the dry sherry is the key to the flavor in this dish. If you don’t have it or want it see notes for substitutes.
I used about 3 cups of leftover turkey.

  • Author: Kate
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Pasta
  • Method: Oven


  • 12oz (360gr) cooked turkey, in bite-size pieces
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 3 shallots, chopped
  • 1/2 cup (2oz, 60gr) shredded Gruyere (or Swisss) cheese
  • 2 tbs butter
  • 2 tbs flour
  • 3/4 cup (6oz, 180gr) milk
  • 3/4 cup (6oz, 180gr) chicken broth
  • 1/4 cup (2oz, 60gr) dry sherry
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 2 tsp oil
  • 3.5oz (100gr) linguine, fettuccini, spaghetti


  • Cook pasta according to package directions. When done, drain.
  • While pasta cooks:
  • Heat oil in large skillet. Add mushrooms, shallots and sauté until tender and starting to brown.
  • Add turkey and heat through.
  • Melt butter in a small saucepan.
  • Add floor and cook, stirring, 1 minute.
  • Slowly add milk, stirring constantly, until hot and thick.
  • Add broth, sherry, and heat until just starting to bubble, stirring occasionally.
  • Stir in yogurt and remove from heat.
  • To finish:
  • Add 1/3rd sauce to drained pasta, mixing well, and put in baking dish, making a bit of a ‘well’ in the center.
  • Add 1/3 sauce to turkey and mushrooms, mixing well, and spoon onto the pasta, leaving an inch (2.5cm) border around the edge.
  • Sprinkle the cheese over the turkey and mushrooms, cover with foil and bake, (400F, 200C) for 15 minutes.
  • Uncover and bake 10 minutes longer.
  • Reheat remaining sauce and serve on the side.


Substitutes for dry sherry: cream sherry, dry vermouth, white wine, Madeira, or 2 tbs apple juice plus 2 tbs apple cider vinegar.
Or just use more chicken broth…..


  • Serving Size: 1/2 recipe
  • Calories: 905
  • Sugar: 13.7 g
  • Sodium: 735 mg
  • Fat: 38 g
  • Saturated Fat: 17.9 g
  • Trans Fat: 0.9 g
  • Carbohydrates: 62.2 g
  • Fiber: 3.3 g
  • Protein: 74.9 g
  • Cholesterol: 243.9 mg

Keywords: turkey, tetrazzini, leftover turkey

No leftover turkey? Try Tuna Tetrazzini.

Turkey Tetrazzini

That’s it!

5 thoughts on “Baked Turkey Tetrazzini”

  1. Yum!!! I always have a lot of turkey leftover and while I love the turkey sammies and such, eventually, even we get tired of eating them 6 days in a row. This will definitely go in my rotation 🙂 Still trying to find a capon around here, just to give it a try. The chickens aren’t very big here. Not the grocery ones anyway.

    • My mother used to do a capon when she had a smaller group for the holidays. Here they tend to be plumper and less dry then the turkeys. There is no such thing as a ‘butterball with pop-up timer’ here lol. I think I bought one of those the first time a made a turkey. They were all the rage, that year. lol

      • Oh, they still are all the rage. I’ll buy one if the price is right. The first thing I do though is pull that popup timer out since the placement is useless. I try to buy them locally sourced so they’re not treated with anything, but this year was not a good year and I know there, the bird flu has been terrible.

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