Turn your leftover turkey into a total crowd-pleaser with this Turkey Tetrazzini recipe – it’s an easy, cheesy, and creamy pasta bake, packed with herbs and perfect for post-holiday meals.
If turkey isn’t on hand, no problem – this recipe works just as well with leftover or rotisserie chicken.
Turkey Tetrazzini
I’ll admit it: sometimes I’m more excited for the Thanksgiving leftovers than the feast itself.
Who’s with me? Think about it – Turkey Sliders, Turkey Salad, Wraps, or a big loaded Turkey Sandwich.
But the real star? This Turkey Tetrazzini. It’s become a post-Thanksgiving must-have in our house. It’s such a delicious way to use up leftover turkey, especially when you have guests staying over for the holidays. People absolutely love it!
Turkey Tetrazzini Ingredients
- Spaghetti: Snapping in half before boiling makes for easier mixing and serving.
- Unsalted butter: Allows for controlled seasoning.
- Baby Bella mushrooms: Provide a meaty texture, but can be swapped with other varieties.
- Yellow onion: Provides subtle sweetness.
- All-purpose flour: Thickens the sauce.
- Low-sodium chicken broth: Keeps salt levels in check.
- Half and Half: For creaminess; substitute with whole milk for lightness or heavy cream for richness.
- Seasonings: Fresh or freeze-dried herbs can replace dried for a brighter flavor.
- Sharp Cheddar cheese: Freshly grated for better melting.
- Leftover turkey: Ideal for leftovers; chicken works too!
- Frozen peas: Can add directly from the freezer.
How To Make Turkey Tetrazzini
- Boil spaghetti in salted water, drain, and set aside.
- Melt butter in a pot, add mushrooms, and cook until they start to soften.
- Add onion, and continue cooking until mushrooms are golden.
- Reduce heat, add flour, stir for a minute.
- Gradually add half and half, stirring until thickened.
- Mix in chicken broth, and seasonings, cooking until sauce thickens.
- Off heat, stir in half the cheese. Add pasta, turkey, and peas.
- Bake 20-25 minutes until golden.
What Do You Serve With Turkey Tetrazzini?
- A crisp garden salad with vinaigrette.
- Steamed or roasted vegetables like broccoli or Brussels sprouts.
- Garlic bread or dinner rolls to sop up extra sauce!
- Cranberry sauce for a nice sweetness.
- Roasted root vegetables like carrots or sweet potatoes.
- A creamy Caesar salad with crunchy croutons.
What Is In Turkey Tetrazzini?
Turkey Tetrazzini is a baked pasta dish featuring cooked spaghetti, mushrooms, green peas, and leftover turkey in a creamy, cheesy, herbed sauce, all topped with crunchy Panko breadcrumbs!
What’s The Difference Between Tetrazzini and Spaghetti?
Spaghetti is simply pasta, while tetrazzini is a pasta dish with a creamy sauce, often including meat and vegetables.
Storage
Make-Ahead and Storage Tips:
- Prep early: Assemble components ahead, store separately, and mix then bake when needed.
- Storage: Refrigerate for up to four days; freeze for three months. Thaw in fridge.
- Reheat: Covered in oven at 350°F for 15-20 minutes or microwave until warm.
More Hearty Casseroles:
- Sweet Potato Casserole Recipe
- Twice-Baked Potato Casserole
- Chicken Noodle Casserole
- Chicken Poppy Seed Casserole
- Crockpot Cowboy Casserole
Turkey Tetrazzini
Turn leftover turkey into a crowd-pleaser with this easy, cheesy Turkey Tetrazzini! A creamy pasta bake loaded with herbs, it’s perfect for post-holiday meals.
Equipment
- Ceramic pan 9 x 13-inch
- Large pot
Ingredients
- 1 (16-ounce) box spaghetti snapped in half
- 4 tablespoons unsalted butter
- 1 pound mushrooms thinly sliced; I like Baby Bella mushrooms
- 1-1/2 cups finely diced yellow onion 1 large
- 1/4 cup flour
- 3 cups half-and-half see note 1
- 2 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon ground mustard optional
- Salt and pepper
- 2 cups freshly grated sharp Cheddar cheese 7 ounces
- 2 cups diced cooked turkey
- 1 cup frozen peas
- 3/4 cup panko breadcrumbs plus 2 tablespoons butter, optional topping, see note 2
Instructions
- Preheat oven to 325°F and lightly grease a 9x13-inch ceramic pan; set aside. In a large pot, bring 12 cups water to a boil; add 1 tablespoon salt and the broken spaghetti. Cook for one minute less than the package instructs. Drain and cool, tossing occasionally to prevent sticking.
- In a large pot, melt the butter over high heat. Add mushrooms and cook (while stirring) 4 minutes until they start to soften.
- Add onion and cook 3–5 minutes or until mushrooms are golden.
- Reduce heat to medium. Add flour and stir constantly for 1 minute. Gradually pour in 1-1/2 cups half-and-half, stirring until it thickens (about 30 seconds). Add chicken broth, remaining half-and-half, and all seasonings. Add salt/pepper to taste (I start with 3/4 teaspoon salt and 1/2 teaspoon pepper). Keep cooking and stirring occasionally until the sauce thickens to the point where it leaves a trail on a spoon. (see note 3).
- Turn off the stove. Mix in half the cheese until just combined. Add pasta, turkey, and peas, stirring until well coated. Taste and adjust seasonings if needed. Transfer to the prepared pan in an even layer. Top with remaining cheese and optional breadcrumb topping (see note 2). Bake 20–25 minutes or until cheese is bubbly and golden. Optionally garnish with fresh thyme and serve immediately.
Recipe Notes
Note 1: Half-and-half is a dairy product; use half whole milk and half heavy cream in a pinch.
Note 2: Here’s how to make the optional topping: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add panko and salt to taste; I add 1/4 teaspoon. Stir constantly until lightly browned, then sprinkle over the casserole. (Don’t want to use stovetop/pan? Just melt butter in the microwave and mix panko through with the salt.)
Note 3: The sauce should be thick enough that when drawing a line on the back of a spoon it leaves a visible mark. It does not need to be extremely thick, as it will thicken more after adding other ingredients. Constantly whisk and scrape the bottom to avoid flour settling.
Storage: Refrigerate for up to 4 days or freeze for 3 months. Thaw in fridge. Reheat covered in oven at 350°F for 15–20 minutes, or microwave until warm.
Nutrition
Serving: 1serving | Calories: 811kcal | Carbohydrates: 77g | Protein: 42g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 544mg | Potassium: 978mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3264IU | Vitamin C: 6mg | Calcium: 471mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
