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    Home » Casserole Recipes

    Published: Oct 29, 2022 · Modified: Dec 27, 2022 by Renée · This post may contain affiliate links · Leave a Comment

    Leftover Turkey with Linguine Casserole

    Jump to Recipe
    A Leftover Turkey with Linguini Casserole with parsley and mushrooms.

    This recipe for Leftover Turkey with Linguine Casserole (aka Turkey Tetrazzini) turns turkey leftovers into something everyone will love. It's arguably better than the original because of the flavorful cream sauce with plenty of Parmesan cheese.

    A serving of creamy Leftover Turkey with Linguine (Turkey Tetrazzini) on a plate with parsley.

    This creamy turkey pasta bake will soon become a family favorite. So much so that you'll look for reasons (other than the holidays) to roast a turkey just for the leftovers, and this Brown Bag Roast Turkey is just the recipe you should use.

    Table of Contents Found Here
    • The ingredient list:
    • Ingredient savvy
    • The easy instructions:
    • Ingredient substitutions
    • Additional add-in suggestions
    • Can this leftover turkey casserole be made in advance
    • How many people will this casserole serve
    • What is a roux
    • Top tips for success
    • Make it a meal
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    The ingredient list:

    *Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.

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    A visual graphic ingredient list for making Leftover Turkey with Linguine Casserole.

    Ingredient savvy

    I purchased cremini mushrooms for this recipe while they were on sale, but I knew I wouldn't be using them immediately.

    Since I didn't want them to spoil before I had a chance to use them, I sautéed the mushrooms first and then stored them in the freezer. It's a smart way to take advantage of sale prices and extend the life and flavor of fresh mushrooms. Try it sometime!

    The broth I used for this recipe is homemade turkey stock I'd made after making the Brown Bag Roast Turkey recipe. It's flavorful and delicious, but if you use store-bought chicken broth or stock, they will work well too. No worries.

    I like to use the best Parmesan cheese I can afford for the most cheese flavor but without having to use excessive amounts. For that reason, I prefer using Parmigiano-Reggiano. 

    A little of this excellent cheese goes a long way, and it can also be kept in the freezer and then grated fresh for the best flavor you won't get from any other Parmesan cheese.

    The easy instructions:

    Sauté chopped onion in olive oil over medium/high heat.

    Add the chopped celery to the skillet.

    Chopped onion in a large skillet.
    Chopped onion and celery in a large skillet.

    And three cups of leftover turkey, cut into bite-sized pieces.

    Stir in the mushrooms (cooked or raw), and 2 cloves of minced garlic.

    Leftover turkey in a skillet.
    Leftover turkey and mushrooms in a skillet.

    Season with salt, pepper, and the poultry seasoning. Stir well to combine.

    Remove the turkey and mushroom to a bowl and keep warm.

    Add poultry seasoning to leftover turkey in a skillet.
    Turkey tetrazzini without the noodles in a glass bowl.

    In the same skillet make a roux by melting 3 tablespoons butter and adding 3 tablespoons all-propose flour.

    Stir well and cook for one minute to remove the raw flour flavor.

    Making a roux with butter and flour.
    A roux in a skillet.

    Add two cups of warm chicken or turkey stock to the skillet along with the roux

    And continue stirring until the sauce thickens.

    A plastic container with homemade turkey stock.
    A cream sauce being made for Turkey tetrazzini.

    Add one cup of heavy cream to the skillet

    along with the cooked and drained linguine noodles.

    Cream being added to a skillet.
    Cooked linguine added to a skillet with cream sauce.

    Stir well, and add the Parmesan cheese.

    Time to add the turkey and mushroom mixture back into the skillet and stir well to combine thoroughly.

    Parmesan cheese added to a skillet with linguine and cream sauce.
    Turkey and mushrooms being added to a skillet for making Leftover Turkey and Linguine Casserole.

    Add fresh parsley if desired.

    Spoon the turkey and noodles evenly into a prepared (sprayed with cooking spray) 3 quart casserole dish and top with additional Parmesan cheese. Bake in a preheated 350 degree oven for 30 minutes.

    Fresh parsley added to a skillet with turkey tetrazzini.
    Turkey tetrazzini added to a casserole dish ready for baking.

    Sprinkle the completed dish with chopped fresh parsley if desired and serve hot.

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    A serving of Turkey Tetrazzini with linguine on a plate along with a casserole dish on the side.

    Ingredient substitutions

    Don't have leftover turkey? No problem.

    Leftover chicken or ham will work great as well as using rotisserie chicken, cooked and crumbled ground beef, or even canned tuna I think would be delicious!

    No linguine in the pantry? That's ok, too. How about spaghetti, mostaccioli, or even elbow macaroni? Any pasta will work here as long as it's cooked and drained before adding it to the skillet.

    Not a fan of mushrooms? Leave them out. I'll never tell a soul!

    Additional add-in suggestions

    • cooked bacon
    • cooked pancetta
    • spinach (cooked or raw)
    • frozen peas
    • French fried onions
    • cooked green beans
    • what would YOU add?

    Can this leftover turkey casserole be made in advance

    You bet!

    Make the casserole up to the point when it bakes in the oven, but instead let it cool on the counter. Cover the dish with plastic wrap and allow the unbaked casserole to sit in the refrigerator for up to 2 days.

    To bake after refrigeration, allow the casserole to sit at room temperature for 45 minutes to an hour and then bake at 350 degrees for 30 minutes. Top with fresh Parmesan cheese and parsley before serving.

    A casserole dish filled with leftover turkey and linguine and topped with parsley.

    How many people will this casserole serve

    It depends on how hearty your appetite is, but I wrote the recipe with the idea of comfortably serving eight people with moderate appetites.


    This turkey linguine casserole will freeze beautifully after baking if you have a lot of leftovers for another day. Cool the leftovers entirely and store them in an airtight freezer container. Date the container and freeze for up to 4 months.


    Thaw completely in the refrigerator overnight. Reheat in the microwave or a 350-degree oven, covered, until hot.

    What is a roux

    A roux is a thickening agent of equal parts fat to flour. In the case of this recipe, the fat is in the form of butter. I always use salted butter.


    Once the three tablespoons of butter have melted in the skillet, stir in the three tablespoons of flour and cook, stirring for at least one minute.


    The roux will be paste-like in consistency and light tan in color. The longer a roux cooks, the less thickening power it has, so cooking it for 1-2 minutes is ideal for removing the raw flour flavor but still thickens a sauce nicely.

    Top tips for success

    When preparing the pasta for this recipe, save a little of the pasta cooking water (½ cup or so) to loosen the sauce a little, if needed, before adding it to the casserole dish.

    Since the casserole will finish baking in the oven, cut the cooking time down a few minutes on the pasta from what the package directions say. Cutting back on the cooking time will ensure the pasta is cooked properly.

    Make it a meal

    These are a few of my top suggestions for what to serve alongside this delicious turkey noodle casserole.

    This Fall Chopped Salad has all the colors and flavors you love about the season! With roasted vegetables and fresh fall fruit, it will easily grace any table, for any occasion.

    These Sautéed Autumn Vegetables make a perfect side dish for your Thanksgiving or fall festival table.

    If you're looking for homemade bread with a lot of body, and a touch of sweetness, then this Oatmeal Honey Bread with Sunflower Seeds is just the ticket!

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A casserole dish filled with leftover turkey and linguine.

    Leftover Turkey with Linguine Casserole

    Renee Goerger
    This recipe for Leftover Turkey with Linguine Casserole turns turkey leftovers into something everyone will love.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Course Main Course - Poultry, pasta main course
    Cuisine American Comfort Food
    Servings 8 servings
    Calories 354 kcal

    Equipment

    • pasta pot
    • colander optional
    • chef's knife
    • cutting board
    • measuring cups and spoons
    • whisk
    • wooden spoons
    • large high-sided skillet
    • 3 quart casserole dish
    • cheese grater
    • soup ladle

    Ingredients
      

    • 1 box (16 ounces) linguine Cooked just shy of the directions on the box, and drained. Reserve ½ cup of the cooking water. Set aside.
    • 1 tablespoon olive oil
    • 1 cup chopped onion
    • ¾ cup chopped celery
    • 1½ cup sliced cremini mushrooms
    • 2 cloves garlic minced
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 cup heavy cream
    • 3 cups leftover turkey chopped into bite-sized pieces
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 2 cups turkey or chicken stock warmed
    • 1 cup grated Parmesan cheese
    • 1 teaspoon poultry seasoning
    • ½ cup chopped fresh parsley divided
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350 degrees Fahrenheit.
    • In a large skillet over medium/high heat, sauté the onions and celery in the olive oil for 4-5 minutes until the onions are translucent.
    • Add the leftover turkey into the skillet along with the mushrooms (cooked or raw), garlic, poultry seasoning, salt and pepper. Stir well. Cook 2-3 minutes and then remove to a bowl and keep warm.
    • Melt the butter in the same skillet, and add the flour. Stir well to make a roux and cook for 1-2 minutes.
    • Whisk in the warmed chicken or turkey stock and continue cooking and stirring until the sauce thickens (about 5 minutes).
    • Add the heavy cream, cooked pasta, and the turkey mixture back into the skillet.
    • Stir in ¾ cup Parmesan cheese and most of the chopped parsley (reserving 2 tablespoons for topping). Stir well to combine. Thin the sauce with reserved pasta cooking liquid, if desired.
    • Spoon the turkey and pasta evenly into a 3 quart casserole dish that has been sprayed with cooking spray. Top with the remaining Parmesan cheese.
    • Bake uncovered for 30 minutes. Before serving sprinkle with the reserved chopped parsley.

    Notes

    To make in advance refrigerate (covered) the casserole before baking for up to 2 days. Allow the casserole to sit at room temperature for 1 hour before baking. Bake as instructed.
    Store any leftovers covered in an airtight container the refrigerator for up to 5 days.
    Leftovers may be frozen in an airtight freezer container for up to 4 months.

    Nutrition

    Serving: 1Calories: 354kcalCarbohydrates: 10gProtein: 22gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 115mgSodium: 703mgPotassium: 386mgFiber: 1gSugar: 3gVitamin A: 1065IUVitamin C: 7mgCalcium: 162mgIron: 1mg

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