Home > Dinner > Turkey > Turkey Tetrazzini Turkey Tetrazzini November 19, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Tetrazzini 5 from 1 vote - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Turkey Tetrazzini 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe 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. Course Dinner, Main Course Cuisine American Keyword Turkey Tetrazzini Prep Time 30 minutes minutes Cook Time 25 minutes minutes Total Time 55 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 811kcal Author Chelsea Lords Cost $14.58 Ingredients▢ 1 lb (16 oz) spaghetti, snapped in half▢ 4 tablespoons unsalted butter▢ 1 lb (16 oz) mushrooms, thinly sliced (we like Baby Bella mushrooms)▢ 1½ finely diced yellow onion (1 large)▢ ¼ cup white, all-purpose flour▢ 3 cups half and half (Note 1)▢ Fine sea salt and pepper▢ 1 teaspoon each: garlic powder, onion powder, dried thyme and dried parsley▢ ½ teaspoon ground mustard powder, optional▢ 2 cups low-sodium chicken broth▢ 2 cups freshly grated sharp cheddar cheese (7 oz)▢ 2 cups diced leftover turkey▢ 1 cup frozen peas▢ Optional topping: 3/4 cup panko breadcrumbs and 2 tbsp. butter (Note 2) InstructionsPREP: Preheat oven to 325°F and lightly grease a 9x13-inch ceramic pan. Bring 12 cups of water to a boil; add 1 tbsp salt and the broken spaghetti. Cook for one minute less than the package instructions. Drain and cool, tossing occasionally to prevent sticking.MUSHROOMS: In a large pot, melt 4 tbsp butter over high heat. Then add mushrooms and cook (while stirring) for four minutes until they start to soften. ONION: Add onion, cook for 3-5 minutes or until mushrooms are golden. SAUCE: Reduce heat to medium. Add flour and stir constantly for 1 minute. Gradually pour in 1½ cups half and half, stirring until it thickens (about 30 seconds). Add chicken broth, remaining half and half, and all seasonings. Add salt to taste (we start with ¾ tsp salt and ½ tsp pepper). Keep cooking and stirring occasionally until the sauce thickens to the point where it leaves a trail on a spoon. (Note 3). BAKE: 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 (Note 2). Bake for 20-25 minutes or until the cheese is bubbly and golden. Garnish with fresh thyme (optional) and serve immediately. Recipe NotesNote 1: Half and Half: This is a dairy product; use half whole milk and half heavy cream in a pinch. Note 2: Optional topping: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add in panko and salt to taste, I add a ¼ 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 ¼ teaspoon salt.) Note 3: Thickness: 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 and ensure proper thickening. Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.