This Turkey Tetrazzini Recipe is a creamy, cheesy pasta bake loaded with herbs, making it the perfect way to turn leftover turkey into a post-holiday crowd-pleaser.
author’s note
Ultimate Leftover Glow-Up 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 Recipe. 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 Recipe Ingredients
| Ingredient | Quick Note |
|---|---|
| Spaghetti | Break in half before cooking to make it easier to mix and serve |
| Unsalted butter | Gives you full control over the salt level |
| Baby Bella mushrooms + Yellow onion | Other mushroom varieties work too, dice the onions |
| All-purpose flour | Helps thicken the sauce |
| Low-sodium chicken broth | Keeps the dish from getting too salty |
| Half and Half | Use milk for lighter or heavy cream for richer |
| Seasonings | Fresh or frozen herbs work in place of dried |
| Sharp Cheddar cheese | Freshly grated melts smoother |
| Leftover turkey | Perfect way to use leftovers; chicken also works |
| Frozen peas | Add straight from the freezer |
How To Make Turkey Tetrazzini Recipe
- Cook Pasta: Boil spaghetti in water until just shy of tender, drain it, and set aside.
- Cook Veggies: Melt butter in a large pot, sauté the mushrooms, then add the onion.
- Creamy Sauce: Stir in the flour and cook for one min. Slowly pour in the half and half and broth while whisking. Then season and mix in half the cheese.
- Combine: Add cooked pasta, turkey, and peas into the sauce. Stir together.
- Assemble and Bake: Transfer the mixture to a baking dish. Top with the remaining cheese (and optional buttered panko) and bake until hot, bubbly, and golden.
What To Serve With Turkey Tetrazzini Recipe
- 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 vegetables like carrots or sweet potatoes.
- A creamy Caesar salad with crunchy croutons.
Variations
Switch Things Up
- Try a Different Meat: Use cooked chicken, ham, or shrimp instead of turkey.
- Make it Meat-Free: Skip the meat and add more mushrooms, spinach, or zucchini.
- Change the Cheese: Swap cheddar for mozzarella, Parmesan, or Gruyère.
- Use Another Pasta: Try penne, fettuccine, or bowtie instead of spaghetti.
- Add Some Spice: Use red pepper flakes or cayenne to make it spicy.
Storage
Make Ahead And Leftover Tips
- Prep early: Get everything ready ahead of time. Store parts separately and mix them together before baking.
- Storage: Keep in the fridge for up to four days or freeze for three months. Let it thaw in the fridge.
- Reheat: Cover and warm in the oven at 350°F for 15-20 minutes, or heat in the microwave until warm.
More Hearty Casseroles:
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.
Video
Equipment
- 9 x 13-inch ceramic baking pan 9 x 13-inch
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 reduced-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 shredded 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 9×13-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.
Final step! Please let us know how it was by leaving a review.
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.
This is a great recipe! I used what veggies I had on hand, zucchini, squash, mushrooms, water chestnuts and it was devoured by everyone and they even asked to make another batch! Will definitely be using this recipe a lot! Thank you!
Yay! So thrilled to hear this! Thanks Kelly!