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Green Chile Turkey Tetrazzini

If there’s one thing we know about Thanksgiving Dinner...there’s leftover Turkey - but what do you do with it?

Here’s a classic turkey casserole...with a twist. Add in some peppers and green chile, and you have yourself a New Mexico Turkey Leftover Specialty.

Make this casserole with the leftover turkey for all to enjoy!

Recipe Modified from Good Life Eats


  • 1 tablespoon olive oil
  • 1 rib celery, diced
  • 1 yellow onion, diced
  • 16 ounces mushrooms, thinly sliced
  • 1 red bell pepper, diced
  • 1 Poblano Pepper
  • 4 cloves minced garlic
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 cup milk
  • 1/3 cup dry white wine or sherry
  • 2 1/2 cups chicken broth
  • 2 ounces cream cheese, softened and cut into cubes
  • 3 cups cubed or shredded turkey
  • 1 Bag New Mexico Frozen Chile, Thawed and Diced
  • 2 1/2 ounces fresh grated parmesan
  • 1 cup shredded pepper jack cheese
  • 1 tablespoon minced cilantro
  • 10 ounce spaghetti, cooked al dente
  • salt and pepper, to taste
  • Topping:
  • 1/2 cup panko bread crumbs
  • 2 tablespoons butter, melted


  1. Preheat oven to 400 degrees F. Prepare a 9x13 inch casserole dish by greasing with butter or non-stick cooking spray.
  2. In a large saute pan or cast iron skillet, heat the olive oil. Saute the celery and onion over medium heat until tender, about 3-5 minutes.
  3. Add the mushrooms and saute for about 5 minutes.
  4. Add red bell pepper, poblano pepper, and garlic and saute for an additional 2 minutes. Transfer to a bowl and set aside.
  5. Add the 3 tablespoons of butter to the pan.
  6. Whisk in the flour.
  7. Slowly add the milk, whisking as you pour.
  8. Then add the wine or sherry and chicken broth, whisking to eliminate any lumps.
  9. Stir in the cream cheese, turkey, green chile, and the sautéed vegetables.
  10. Simmer for about 5 minutes.
  11. Stir in the parmesan, pepper jack, cilantro, and pasta. Season, to taste, with salt and pepper.
  12. Transfer to the prepared 9x13 casserole dish.
  13. For the Topping: Combine the panko bread crumbs and the melted butter. Set aside.
  14. Cover with foil and bake in the oven at 400 degrees F until the sauces are heated through - about 10-15 minutes.
  15. Remove from the oven and discard the foil. Sprinkle the buttered bread crumbs on top, return to the oven and bake until they are golden, about 5 minutes.

new mexico frozen chile

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