Turkey Tetrazzini

This Turkey Tetrazzini is a creamy, cheesy, hearty casserole your whole family will go crazy over without any canned soups 😉.  It’s the best way to enjoy leftover turkey and equally delicious with chicken too!

This Turkey Tetrazzini is your must-try turkey leftover recipe this year!  It’s is an updated, from scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas and pasta smothered in a rich and creamy sauce, topped with cheese and golden crispy panko.  This recipe is extremely flexible and easy to customize – use different pasta, different protein (try shredded chicken, pork or ham) and different veggies. It’s hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready. Then sit back, relax and enjoy the barrage of compliments over this creamy, cheesy, comforting Turkey Tetrazzini.

Richly satisfying and decadently delicious baked pasta dishes like Turkey Tetrazzini are some of our favorites.  If you’re looking for more, don’t miss Million Dollar Macaroni and CheeseBaked Penne, Chicken Alfredo Pasta Bake, Classic LasagnaCheesy Tortellini Al Forno, Cajun Chicken Pasta Alfredo and Cheesy Taco Pasta Bake.

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How to Make Turkey Tetrazzini Video

scooping up turkey tetrazzini recipe with a spoon to serve

What is turkey tetrazzini?

Turkey Tetrazzini is an American baked pasta casserole made with turkey, peas and spaghetti in a creamy mushroom sauce, topped with more cheese, crispy breadcrumbs and baked until hot and bubbly. Need I see more?

Tetrazzini is believed to have originated in San Francisco in the early 1900s and named after a famous opera singer, Luisa Tetrazzini, who lived there for many years.  The first printed version of the dish appeared in Good Housekeeping’s October 1908 issue, made with turkey in a Mornay sauce.

In the 1950s the dish once again became extremely popular, as “cream of soup” recipes and casseroles took center stage.  Chances are, you likely grew up on one of these recipes, like the original Turkey Tetrazzini recipe from Betty Crocker made with mushroom soup.  But, let me assure you, this recipe is no Betty Crocker.

While many recipes still use condensed soup, updated from scratch versions (like I’m sharing with you today), are made with a Mornay Sauce – a creamy béchamel sauce with shredded cheese.  This from scratch sauce is lusciously creamy without any mystery ingredients resulting in a Turkey Tetrazzini far superior than your memories of the bland classic. Even the toughest critics will be singing its (and your) praises!

turkey tetrazzini recipe

Did you grow up on Turkey Tetrazzini? Well, this from scratch version blows those bland recipes out of the water. It hits all the right notes to create a symphony of comforting textures. You have the bright, petite peas, the juicy turkey, the al dente noodles all blanketed in a luxuriously creamy sauce topped with crispy buttery panko.

Here’s why you’ll love this recipe:

  • Updated comforting classic. There is something so satisfying, so comforting, so outrageously delicious about Turkey Tetrazzini – that’s why it’s been popular for so long. Today, I bring you the “grown up” updated version made from scratch without any outdated canned soups Instead, this recipe is made with a Mornay Sauce – a creamy béchamel sauce with shredded cheddar, Monterey Jack and Parmesan that’s luxuriously creamy and 1000X better than the mystery canned soup versions.  You will never go back again!
  • It’s SO CREAMY with only a splash of heavy cream.  The sauce is thickened with a roux and the combination of milk plus cornstarch to create an irresistible rich sauce with only ½ cup heavy cream.  This leaves room to splurge on the combination of flavorful cheeses for the ultimate cheesy, creamy decadent dream that swaddles every nook and cranny of the pasta and vegetables.
  • It’s adeptly seasoned.  Many Turkey Tetrazzini recipes fall into the bland and disappointing category – but not this recipe! It’s seasoned to perfection with hints of Worcestershire sauce, smoked paprika, herbs, red pepper flakes and three types of cheeses AKA flavor city!
  • Its versatile.  This Turkey Tetrazzini is fabulous as written or it can be made to suite your mood and/or pantry.  It’s equally delicious with leftover chicken, rotisserie chicken or chicken breasts and any veggies you fancy.
  • Make ahead.  You will love that this recipe can be made 100% ahead of time, refrigerated for up to two days, then just popped in the oven to bake to glorious cheesy perfection! 
  • Freezer friendly.  You can also assemble the casserole, freeze, then thaw when you need an easy dinner or comforting fix.
up close of turkey tetrazzini showing how creamy it is

recipe INGREDIENTS 

This Turkey Tetrazzini recipe is irresistibly creamy, cheesy, comforting perfection.  The ingredient list is long, but most of the ingredients are just dumped directly into the sauce, so please don’t shy away!  Here’s what you’ll need to make this recipe: 

  • Pasta: spaghetti is the pasta of choice.  It’s thin enough for the sauce to cradle every nook and cranny and firm enough to stay al dente when baked for the ideal texture.  You can use regular spaghetti or thin spaghetti broken in half.
  • Turkey: is juicy, mild and begging to be swaddled in sauce. Use leftover Thanksgiving turkey or pick up a turkey breast any time of the year and roast it without any seasonings.  The latter is actually what I used in this recipe and it was perfect.  Cube the turkey into bite size pieces, about ½-inch.
  • Mushrooms:  are a key ingredient in Turkey Tetrazzini. You can use any type of mushroom but I personally like cremini mushrooms (baby Bella mushrooms).  Use white mushrooms if you’d like a milder flavor.
  • Peas:  only use frozen, thawed petite peas please! Canned peas are mushy and defeat the purpose of adding the texture popping peas.
  • Onions: one diced yellow onion will do the trick or substitute with 1 to 1 ½ teaspoons onion powder to taste.
  • Garlic:  is needed to cut through the creaminess.  Use more or less depending on your garlic love. You may substitute with 1 ½ teaspoons garlic powder on those lazy days.
  • Butter: use unsalted butter so we can add salt to taste OR reduce the salt in the recipe if using salted butter.
  • All-purpose flour: thickens the sauce beautifully by creating a roux.  You can also use gluten free flour without any problem.
  • Milk: any milk will work but if you use nonfat, add an extra ½ tablespoon cornstarch. 
  • Chicken broth: is more flavorful than just milk or heavy cream. Make sure you use low sodium broth so your sauce isn’t too salty.
  • Chicken bouillon: is a secret ingredient that adds tons of flavor. It is essentially dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings AKA it is salt with flavor!  You can use chicken bouillon, bouillon powder or better than bouillon – all in equal amounts.  If you are using bouillon cubes, just mash them up a bit before you add them to the sauce – don’t dissolve in water first. 
  • Cornstarch: helps to thickens the milk and broth and make for a silkier sauce than using all four.
  • Cheeses: I use freshly grated cheddar for it is sharp richness, Monterey Jack for its mild, buttery, slightly tangy flavor and superior melting ability and Parmesan for its rich, salty nuttiness.  Each cheese adds unique flavor and dimension.  That being said, the cheeses are flexible, so use your favs.
  • Panko: are a Japanese breadcrumb and can be found next to the traditional/Italian breadcrumbs at your grocery store.  Panko breadcrumbs are lighter, larger and dryer than normal breadcrumbs so they absorb less moisture which produces a way crispier topping.  Panko is located with the other breadcrumbs at the grocery store.  Please do NOT substitute with traditional breadcrumbs and expect the same results – they are not nearly as crunchy!  My favorite panko is actually gluten free Aleia’s Gluten Free Real Panko Original (even though I’m not gluten free) made primarily of brown rice.  It is the crunchies panko I’ve found!
top view of two hand holding a bowl of original Turkey Tetrazzini

HOW TO MAKE turkey tetrazzini

This from scratch Turkey Tetrazzini is easy to make with a huge payoff! Here are the basic steps: 

  • Step 1: Cook the pasta. Cook the spaghetti in salted water according to package directions, just until al dente. 
  • Step 2: Sauté mushrooms and aromatics. You’ll need a large Dutch oven to make the sauce, something that can fit all the ingredients (sauce, pasta and vegetables). You’ll begin by sautéing onions in melted butter and olive oil until softened, about 5-7 minutes.  Add mushrooms and garlic and cook until the mushrooms are softened, another 3-5 minutes. 
a collage showing how to make turkey tetrazzini recipe by sautéing onions and garlic then sautéing mushrooms
  • Step 3: Make the dreamy sauce.  Make the roux by sprinkling flour directly over the mushrooms and cook until the raw flour is gone, about 2 minutes.  Next, gradually whisk in milk, broth mixed with cornstarch, Worcestershire sauce, chicken bouillon and all spices/seasonings.  Bring the sauce to a simmer, until thickened, but not too thick because the cheese will thicken up the sauce.
a collage showing how to make turkey tetrazzini recipe by cooking mushrooms with flour, adding seasonings then simmering the sauce until thickened
  • Step 4: Add cheeses.  It’s important to add the cheeses a handful at a time and whisk until melted between each addition.   
a collage showing how to make turkey tetrazzini recipe by adding cheeses to the sauce
  • Step 5: Combine.  Stir in the chopped turkey and peas until combined.  Add the cooked spaghetti and toss until evenly coated.  It may seem like there is a lot of extra sauce, but that is a good thing. It will keep the pasta creamy when baked and prevent the casserole from drying.
a collage showing how to make turkey tetrazzini recipe by adding turkey and peas, then spaghetti to the sauce then stirring to combine
  • Step 6:  Toast the panko topping.  My secret to the crispiest, most buttery delicious panko topping ever is to toast it first!  First, melt butter in olive oil over medium heat in a skillet. Add panko and stir until it’s evenly coated then cook until the crumbs are golden.
showing how to make turkey tetrazzini recipe by toasting panko until golden in a skillet
  • Step 7: Assemble. Transfer the spaghetti to a 9×13 baking dish, top with Monterey Jack cheese followed by the irresistibly crunchy panko.
a collage showing how to make turkey tetrazzini recipe by layering noodles in a casserole dish, topping with Monterey Jack cheese followed by panko
  • Step 7:  Bake.  Bake the Tetrazzini at 375°F in the middle rack of the oven for 30 to 40 minutes, or until bubbly. 
showing how to make turkey tetrazzini recipe by baking until the cheese is melted

WHAT ELSE CAN I TOP turkey tetrazzini WITH?

Instead of topping the Turkey Tetrazzini with panko, you can top it with cornflakes, Ritz crackers or even potato chips – just as long as there is crunch! Here are a few ideas:

  • Cornflakes:  combine 2 cups crushed cornflakes with ¼ cup melted butter and stir to combine.  Take care to gently crush the corn flakes – you don’t want tiny crumbs, but larger pieces so there’s more crunch.
  • Ritz crackers:  take care when using Ritz crackers because they are salty so you’ll want to reduce the salt in the recipe.   To use, melt 3 tablespoons butter in a medium saucepan.  Add 1 sleeve crushed Ritz and stir to combine then sprinkle over the casserole. 
  • Potato chips:  again, reduce the salt in the recipe because potato chips are salty.  To use, crumble desired amount of potato chips and top the casserole before baking.

TIPS FOR MAKING turkey tetrazzini

Turkey Tetrazzini is a simple recipe to make, but a few tips and tricks ensure al dente pasta and a creamy sauce with the perfect consistency. Here’s what you need to know:

  • Don’t overcook the pasta!  The spaghetti is going to continue to cook in the oven, so make sure cook it al dente– meaning it should still be a little firm in the center/have a “bite” to it.  I recommend testing your pasta about 2 or 3 minutes before the box recommends.
  • Stop the pasta from cooking.  Strain and rinse the spaghetti with cold water to prevent it from continuing to cook before it’s added to the sauce. 
  • Prevent the pasta from clumping.  If you’re not using the spaghetti right away, toss it with a little olive oil.  This will prevent it from sticking together.
  • Don’t wash the mushrooms. You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become nearly as flavorful; instead, they will be sad, soggy and squeaky.  To clean your mushrooms, wipe with a damp paper towel instead.
  • Cook the flour for two minutes.  Two minutes can seem like a long time but don’t cut it short – you want to make sure to cook out the raw flour taste.   The mushroom/roux mixture will be thick which is okay. If it’s sticking to the bottom of the pan, feel free to drizzle in a little more olive oil.
  • Use freshly grated cheeses.  Use ONLY freshly grated cheeses because they taste and melt far superior.  Pre-packaged cheeses are coated in anti-clumping chemicals which prevent them from melting as well.  
  • Thin sauce if needed.  The sauce will become thicker once the cheese is added.  If it’s too thick, simply stir in a little milk or chicken broth until it reaches desired consistency.  For extra decadence, you can even stir in extra heavy cream.
up close of scooping turkey tetrazzini recipe showing how creamy it is

RECIPE VARIATIONS

You can adapt this Turkey Tetrazzini recipe however you like!  You can play around with the add-ins or even swap the turkey for a different protein. Here are a few ideas:

  • Swap protein. Use rotisserie chicken, leftover cubed or shredded chicken, tuna, ground beef, Italian sausage, sliced smoked sausage, ground turkey, ham, etc.  If you use ham, then omit the salt and then season to taste because ham is quite salty.
  • Use a different pasta.  While spaghetti is traditional in this dish, you can also use other pastas such as egg noodles, fettuccine, cellentani, penne, etc.
  • Add bacon.  In addition to any of the aforementioned proteins, you can add crumbled bacon because bacon makes everything better! Bacon is salty so reduce the salt in the recipe then season to taste. 
  • Swap veggies. Don’t like mushrooms?  Don’t like peas?  No problem! You can swap them with other veggies such as broccoli, asparagus, zucchini, bell peppers, carrots, celery, corn etc. Make sure the vegetables are fully cooked before they go into the oven because they will not soften very much.
  • Add ins.  Add pops of flavor with sun-dried tomatoes, artichokes, green chiles, pimientos, pickled jalapenos, roasted bell peppers, etc.
  • Swap cheeses. You can swap the Monterrey Jack for another good, melting cheese such as pepper Jack, mozzarella, provolone or Havarti; swap the cheddar for Gouda, smoked cheddar or Colby.  You can also add about ⅓ cup freshly grated Gruyere.
  • Add more cheese. The sauce is more creamy than cheesy so feel free to add extra cheese for a cheesier casserole.
  • Add cream cheese.  Swap the Monterrey Jack cheese for 4 ounces cream cheese.
  • Seasonings. Try swapping the seasonings for Cajun spices to shake things up.
  • Make it gluten-free.  Use your favorite gluten free pasta, gluten free 1 to 1 baking flour and gluten free panko like this one.
  • Use a different topping.  See the section on swapping panko for Ritz, potato chips or cornflakes.
  • Half the recipe.  This Turkey Tetrazzini is quite hearty, so if there’s just a couple of you at home, you might want to halve the recipe. To do this, simply halve all of the ingredients and bake in an 8×8 casserole dish.  Alternatively, make the full recipe but divide it into two 8×8 casserole dishes and enjoy one now and freeze one for later. 

How long is turkey tetrazzini good for? 

Tightly cover any leftovers with foil and refrigerate for 3 to 5 days.  If your turkey is already a couple days old to start with, then it will be good closer to 2 to 3 days.

top view of original Turkey Tetrazzini in a bowl with a fork

HOW DO YOU REHEAT turkey tetrazzini RECIPE?

  • Microwave:  reheat individual servings for 90 seconds then at 20 second intervals until warmed through. I sometimes add a splash of milk to the casserole before reheating and then mix it in so it emerges just as creamy as the first day.
  • Oven: cover the casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.

CAN I PREPARE this recipe AHEAD OF TIME?

Absolutely!  Turkey Tetrazzini is the perfect casserole to assemble ahead of time with just a few considerations. Here’s how:

  • Take care the spaghetti is cooked al dente and rinsed in cold water so it doesn’t continue to cook. This will also help prevent the noodles from soaking in extra sauce which will make the dish dry.
  • Take care the sauce isn’t too thick as it will thicken more sitting in the refrigerator. I suggest adding an extra 1/4-½ cup heavy cream if making ahead.
  • Assemble the casserole according to recipe instructions but don’t add the panko topping.  Cover with foil and store in the refrigerator for up to two days.
  • Transfer panko topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge.
  • When ready to bake, sprinkle the casserole with the panko and let it sit on the counter while the oven preheats.
  • Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and the cheese is melted.

HOW TO FREEZE turkey tetrazzini

This Turkey Tetrazzini is super convenient to double when making so you can serve one pan for dinner now and freeze one for later. The casserole is best frozen before it is baked.

  • Same as above, take care to cook the pasta al dente and that the sauce isn’t too thick. I suggest adding 1/4-½ cup extra heavy cream.
  • Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
  • Let the casserole cool completely (not from baking but from the warm sauce).
  • Double wrap the casserole securely with plastic wrap, then with aluminum foil.
  • Label and freeze for up to 3 months.
  • Thaw casserole in the refrigerator for 24-48 hours until completely thawed.
  • Let casserole stand at room temperature while the oven preheats.
  • Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and cheese is melted.

Can I bake the casserole from frozen?

If you didn’t have time to thaw your Turkey Tetrazzini, bake it from frozen by covering with foil and baking for 90 minutes, uncover and bake an additional 15 minutes or until hot and bubbly.   

WHAT TO SERVE WITH turkey TETRAZZINI?

Turkey Tetrazzini pretty much has it all – protein, carbs and veggies.  Still, it’s decadent creaminess pairs nicely with a fresh salad. We love it with Wedge SaladItalian Green Bean Salad, Apple Salad or Cranberry Apple Shaved Brussels Sprouts Salad. Every pasta also needs bread to mop up the delectable sauce. Try this turkey casserole with some crusty bread, Garlic Bread, Garlic Parmesan Butter Breadsticks or Soft and Fluffy Dinner Rolls.  

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up close of Turkey Tetrazzini recipe in a bowl with a fork showing how to serve

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up close of Turkey Tetrazzini recipe in a bowl with a fork showing how to serve

Turkey Tetrazzini

This Turkey Tetrazzini is your must-try turkey leftover recipe this year!  It’s is an updated, from scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas and pasta smothered in a rich and creamy sauce, topped with cheese and golden crispy panko.  This recipe is extremely flexible and easy to customize – use different pasta, different protein (try shredded chicken, pork or ham) and different veggies. It’s hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready. Then sit back, relax and enjoy the barrage of compliments over this creamy, cheesy, comforting Turkey Tetrazzini.
Servings: 12 servings
Prep Time: 40 mins
Cook Time: 45 mins

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Ingredients

  • 16 ounces spaghetti, snapped in half
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 6-8 garlic cloves, minced
  • 1 lb. baby Bella mushrooms, chopped (optional)
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 2 cups low sodium chicken broth
  • 1 1/2 tablespoons cornstarch
  • ½ cup heavy cream (may sub milk)
  • 2 teaspoons chicken bouillon
  • 2 teaspoons Worcestershire sauce
  • 1 ¼ teaspoon salt, plus more to taste
  • 1 tsp EACH dried oregano, dried parsley, dried basil
  • 1/2 tsp EACH dried thyme, smoked paprika, pepper

Add later

  • 3/4 cups freshly grated cheddar
  • 1 3/4 cups freshly grated Monterey Jack, divided
  • ½ cups freshly grated Parmesan cheese
  • 3 cups turkey, chopped (may sub cooked chicken)
  • 1 cup frozen petite peas, not thawed

Panko Topping

Instructions

  • Pasta: Cook pasta just until al dente according to package directions – don’t overcook! Strain, rinse with cold water and toss in a drizzle of olive oil to prevent it from clumping.
  • Prep: Preheat oven to 375 degrees F. Lightly grease a 9×13 baking dish. Set aside.
  • Onions and Mushrooms: In a large Dutch oven over medium heat, melt 2 tablespoons butter in 2 tablespoon olive oil. Add onions and cook until mostly softened, about 5 minutes. Add mushrooms and garlic and cook until the mushrooms are softened, about 3 minutes.
  • Sauce: Sprinkle flour over the mushrooms and cook an additional 2 minutes (it will be thick, if not using mushrooms, you'll need an extra drizzle of olive oil). Slowly stir in the milk, heavy cream and 1 cup chicken broth. Whisk the cornstarch with the remaining 1 cup broth until smooth then add it to the pot. Add Worcestershire, chicken bouillon and all of the seasonings. Bring to a simmer until thickened (but not overly thick), 5-10 minutes.
  • Add cheese: Reduce heat to low and whisk in cheddar until melted, followed by ¾ cup Monterrey until melted, followed by Parmesan until melted.
  • Add turkey: Stir in turkey and peas, followed by cooked spaghetti. Toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Taste and season with additional salt and pepper if desired (I like about ½ teaspoon more pepper).
  • Assemble: Transfer the mixture to the prepared dish. Top with 1 cup Monterrey Jack cheese. At this point you can cover with foil and refrigerate until ready to bake or proceed with the recipe (see make ahead instructions in notes).
  • Panko topping: In a medium skillet, melt butter in olive oil over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown then immediately remove from heat and sprinkle over the casserole.
  • Bake: Cover casserole with foil and bake for 30 minutes, or until cheese is melted. Garnish individual servings with chopped parsley and season with salt and pepper to taste.

Video

Notes

HOW to store and reheat

  • Storage:  tightly cover any leftovers with foil and refrigerate for 3 to 5 days.  If your turkey is already a couple days old to start with, then it will be good closer to 2 to 3 days.
  • Microwave:  reheat individual servings for 90 seconds then at 20 second intervals until warmed through. I sometimes add a splash of milk to the casserole before reheating and then mix it in so it emerges just as creamy as the first day.
  • Oven: cover the casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.

Make Ahead

Turkey Tetrazzini is the perfect casserole to assemble ahead of time with just a few considerations. Here’s how:
  • Take care to cook the pasta al dente and that the sauce isn’t too thick. I suggest adding 1/4-½ cup extra heavy cream so its extra saucy.
  • Assemble the casserole according to recipe instructions but don’t add the panko topping.  Cover with foil and store in the refrigerator for up to two days.
  • Transfer panko topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge.
  • When ready to bake, sprinkle the casserole with the panko and let it sit on the counter while the oven preheats.
  • Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and the cheese is melted.

HOW TO FREEZE

  • Take care to cook the pasta al dente and that the sauce isn’t too thick. I suggest adding 1/4-½ cup extra heavy cream so it’s extra saucy.
  • Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
  • Let the casserole cool completely (not from baking but from the warm sauce).  Double wrap the casserole securely with plastic wrap, then with aluminum foil.
  • Label and freeze for up to 3 months.
  • Thaw casserole in the refrigerator for 24-48 hours until completely thawed.
  • Let casserole stand at room temperature while the oven preheats.  Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and cheese is melted.

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10 Comments

  1. sylvia says

    i never understand why when it comes to an onion, after all the detail measurements on the other ingredients, a recipe will say ‘one onion’ Do you guys know that onions come in MANY sizes
    Take a second and at least tell us the ounce amount, if not the cup amount, Thank you.

    • Jen says

      Great suggestion Sylvia! I think the common rule of thumb, is one medium onion. If your onion is large, use less.

  2. CarrieAnn says

    Years ago, I had this dish (made with the usual.”cream of” soups and I found it quite bland and flavorless. So I’d never tried or made it again, generally reserving my Turkey leftovers for sandwiches, pot pie and Turkey and dumplings.

    I saw this recipe show up in my inbox and as you e never steered my wrong, I decided to try it and made it for dinner tonight. It’s delicious and I see this being at least an annual dish, if not going into regular rotation. Thanks!!

    • Jen says

      Thank you so much for the glowing review CarrieAnn, I’m so pleased this recipe was far superior than your memories of it and will be on repeat! Happy Holidays!

  3. Liz Galligan says

    Used up the last of my turkey on this. It was a huge hit!! Great recipe!

    • Jen says

      Thanks so much Liz, I love hearing that!

  4. Nikki says

    We made your recipe using a rotisserie chicken and it was delicious. I admit we omitted the peas :). We can always count on your recipes, they never fail us. Thanks Jen!

    • Jen says

      You’re so welcome Nikki, I’m so pleased this was another hit!

  5. Hilary wheatley says

    This recipe is so good, I used chicken instead of turkey because that is what I had. Thank you so much for sharing your awesome recipes with us.

    • Jen says

      My pleasure Hilary! Thanks for making them and taking the time to comment!

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