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Peg's Turkey Tetrazzini: Deliciously Creamy, Cheesy, and Meaty

My mother was an excellent cook who taught me a great deal as she cooked from scratch. Today, both my hubby and I enjoy cooking.

Peg's Turkey Tetrazzini

Peg's Turkey Tetrazzini

A Good Way to Use Up Turkey Leftovers

Each year during hurricane season, we pare down the amount of frozen food that we have in our refrigerators and freezers in case we have power outages due to storms. Hurricane season in the United States starts June 1 and lasts until November 30. The most active months are August through October.

With that in mind, we discovered a freezer bag full of already-cooked turkey, including both white and dark meat. I decided to make my homemade turkey tetrazzini; the recipe below is the result.

This recipe makes two large pans of tetrazzini, but you can easily adjust the amounts up or down, depending upon how many people you wish to feed. In this case, we decided to give one pan away to some neighbors who often share their food with us.

Cook Time (Using Already-Cooked Turkey)

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

12 servings

Gathering some of the ingredients together before starting to cook

Gathering some of the ingredients together before starting to cook

Ingredients

  • 1 (16-ounce) bag fettuccini
  • 16 ounces organic baby bella mushrooms, sliced
  • 1 3/4 pounds cooked turkey, chopped
  • 1/2 large yellow onion, chopped
  • 1 bunch green table onions, sliced
  • 1 large red bell pepper, chopped
  • 1/2 large yellow bell pepper, chopped
  • 3 cups cheddar jack cheese, shredded
  • 4 tablespoons olive oil
  • 1 (10-ounce) can condensed cream of celery soup
  • 2 (10-ounce) cans condensed cream of mushroom soup
  • 3 large garlic cloves, minced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground pepper, or to taste
  • Pam cooking spray, as needed to coat baking dishes

Instructions

  1. After gathering your ingredients, start by chopping the onions and peppers, mincing the garlic, and slicing the mushrooms (if not already pre-sliced). Set aside.
  2. Chop up the turkey into bite-sized pieces. Set aside.
  3. Put the olive oil into a large pan and turn on the stove heat between medium to medium-high.
  4. Saute the onions and chopped peppers in the oil for about 5 minutes or until softened.
  5. Add the sliced mushrooms and continue to saute with the other ingredients another 10 minutes, or until softened and cooked.
  6. Add the minced garlic and stir until fragrant, about 30 to 45 seconds.
  7. At this point, add the salt and pepper.
  8. Next, add the canned soups and stir into the vegetables in the pan.
  9. Add the chopped cooked turkey and stir until well blended. At this point, turn off the heat.
  10. In a large pot, boil the pasta in salted water according to package directions. Drain the pasta and stir it into the pan mixture until thoroughly blended together.
  11. Divide the pan mixture into two large baking dishes already sprayed with Pam or another cooking spray. (I used a large Corningware dish of ours that measures 12" by 8 1/2", and an equally large disposable one to give to our neighbors.)
  12. Top with the shredded cheese.
  13. Tightly cover the pans with aluminum foil.
  14. Bake at 350 degrees Fahrenheit for 1 hour.
A fork full of delicious flavor!

A fork full of delicious flavor!

Easy Substitutions and Suggestions

With all homemade recipes such as this, it is easy to make substitutions depending upon what you might have on hand or prefer eating. Below are some that come to mind.

  • Instead of the fettuccini, use spaghetti or another type of pasta.
  • In place of the cooked turkey, use roasted chicken.
  • Instead of the red or yellow bell peppers, use green ones and add some canned pimento for color and flavor.
  • Switch out the cheese I used for others of your choosing.
  • You could even make homemade cream sauces instead of using canned ones.
  • For some added zest, you might wish to add some crushed red pepper flakes.

Make this recipe your own, and most of all, enjoy it!

© 2020 Peggy Woods