My Favorite Left-Over Turkey Recipe

By Sunday after Thanksgiving, the leftover turkey is sealed and packaged for the freezer. I do not want to see it again until next Thanksgiving — but just to be frugal, I do keep it. Then, by Wednesday, I feel brave enough to pull out the left-overs from their Ziploc bag and whip up this recipe — turkey tetrazzini. It’s a comforting way to serve left over turkey, without the advantage of left-over mashed potatoes, which are definitely gone by now.

One note. If you can make this recipe a day in advance (or at least in the morning) the flavors have a much better chance of coming through. Make a big batch — this is one of those meals that gets better with age.


  • One box thin spaghetti
  • Fresh mushrooms — your choice on variety — chopped
  • One medium onion, chopped and diced
  • Olive oil
  • Two stalks of celery, diced
  • A dash of red pepper flakes
  • Two cups of heavy cream or half and half
  • Leftover turkey cut into cubes — your choice how much — this recipe is very forgiving
  • A wedge of Parmesan cheese, sliced into strips with a vegetable peeler
  • Salt to taste
  • Optional: Dehydrated kale. Adds nice color, and vitamins. In a pinch, you could add some steamed broccoli.


  1. Boil noodles in salted water until al dente. Drain.
  2. Meanwhile, in large saute pan, heat olive oil over medium heat and add onions, mushrooms and celery.  Saute until a bit brown on the edges.
  3. Add leftover turkey until turkey is just warmed through.
  4. Pour in cream, add salt to taste and red pepper flakes.
  5. Simmer for 10 minutes before adding Parmesan cheese, kale or broccoli and drained pasta.
  6. Turn off heat and let mixture cool.  You can eat now, or move to refrigerator to let flavors absorb.
  7. And there you have a way to make that left-over turkey delicious again.


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