Turkey Tetrazzini
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For some families, the Thanksgiving holiday isn’t really over until the Turkey Tetrazzini hits the oven. You get buttery mushrooms, creamy sauce, and tender pasta all baked into one golden dish. It’s rich and silky, with one step I always use to take the sauce to the next level. Once you try it, you’ll forget this even started as leftovers.
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I like making Turkey Tetrazzini with leftover turkey from Thanksgiving or Christmas when everyone’s still gathered around the table. It’s easy to prep ahead, refrigerate, or freeze for later, and it always feels like a bonus holiday meal that brings everyone back together.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Turkey Tetrazzini with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple steps, you’ll find making this Turkey Tetrazzini recipe both doable and satisfying.
Preheat the Oven and Prep the Dish
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter so the pasta doesn’t stick and the edges crisp up nicely.
A quick spritz of this oil cooking spray gives even coverage without leaving a greasy residue. I like using a ceramic casserole dish that’s easy to hold with its double-handled design and prevents sticking.
Cook the Pasta
Boil the spaghetti in a large pot of salted water until al dente. I use this pasta pot with a strainer lid because it heats evenly and provides the pasta plenty of room to cook.
Drain it well and set it aside while you prepare the sauce. If you’re in a hurry or just don’t feel like holding the pot over the sink, I just pour everything over my stainless steel colander instead. It drains quickly on its own, so I can move on to the next step while it does its thing.
Don’t rinse the pasta; leaving that surface starch helps the sauce cling to the noodles and keeps things cohesive once it’s baked.
Sauté the Mushrooms
In a large saucepan over medium heat, melt six tablespoons of butter. I always grab a heavy-bottomed saucepan to cook the mushrooms brown instead of steaming them.
Throw in the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they’re soft and their liquid has evaporated. This adds rich, concentrated flavor to the base of your sauce. I keep my heat-resistant wooden spoon nearby to stir gently without damaging the nonstick surface.
Make the Cream Sauce
Sprinkle in the flour and mix constantly for about 1 minute to form a smooth paste. Gradually pour in the chicken stock and half-and-half, whisking as you go to ensure everything is smooth and silky. I like using this flat silicone whisk here because it reaches into the corners of the pan and keeps the sauce smooth.
Turn the heat down to low and let it simmer gently for 4 to 6 minutes, stirring it lightly now and then as it begins to thicken.
Add the Turkey
Add the chopped, cooked turkey to the pan and fold it until every piece is coated in the creamy sauce. A sharp chef’s knife cuts leftover turkey evenly without tearing the meat.
Let it warm through gently for 1 to 2 minutes, just enough for the flavors to meld and the turkey to absorb some of that rich, savory sauce.
Combine with Spaghetti
Combine the drained spaghetti with the pan, the sauce, and the turkey mixture, using tongs or a large spoon to toss everything together. I always use these silicone-tipped tongs; they’re gentle on the pasta, making it easier to coat them nicely.
Take your time with this step so the sauce clings to every strand of pasta and nothing sticks together. This is what gives the final dish its creamy, cohesive texture.
Assemble the Casserole
Transfer the mixture into the prepared baking dish and spread it out evenly. In a small bowl, combine the breadcrumbs and grated Parmesan cheese. I use a ceramic bowl for tossing ingredients quickly without spills.
Sprinkle this over the top and dot with the remaining two tablespoons (28 g) of butter.
Bake and Serve
Bake for 25 to 30 minutes, until the sauce is bubbling and the top is golden brown and crisp. Let it cool for 5 minutes before serving so the slices hold together better.
This wide silicone spatula helps lift each portion neatly without tearing the pasta. I like serving it in my large shallow pasta bowl, which makes the dish look extra inviting.
Now, all that’s left is to dig in and enjoy your flavorful Turkey Tetrazzini!
If you’re taking this to a potluck or holiday gathering, I put a silicone lid on my casserole dish to secure it during the drive. If you’ve already portioned it out, I like using these portable food containers with locking lids that keep individual servings warm and spill-free without needing to haul the full baking dish.
Once it’s packed, I slide them into my insulated casserole carrier so everything stays hot until serving time.
Equipment
Ingredients
- 4 cups chopped cooked turkey
- 8 ounces dried spaghetti
- 8 ounces mushrooms sliced
- 8 tablespoons butter divided
- 1 ½ cups half-and-half
- 2 cups chicken broth
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- ½ cup bread crumbs
Video
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 13×9-inch baking dish with cooking spray or butter.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain well and set aside.8 ounces dried spaghetti
- In a large saucepan over medium heat, melt 6 tablespoons butter. Add the sliced mushrooms and sauté for 4 to 5 minutes, until soft and their liquid has evaporated. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth paste (roux).8 ounces mushrooms, 8 tablespoons butter, ½ cup all-purpose flour
- Gradually whisk in the chicken broth and half-and-half, stirring to prevent lumps. Reduce heat to low and simmer for 4 to 6 minutes, stirring occasionally, until the sauce slightly thickens. Add the chopped turkey and stir until evenly coated in the sauce.1 ½ cups half-and-half, 2 cups chicken broth, 4 cups chopped cooked turkey
- Stir the cooked spaghetti into the sauce, mixing until everything is well combined. Transfer the mixture to the prepared baking dish and spread it evenly.
- In a small bowl, combine the bread crumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole. Dot the top with the remaining 2 tablespoons butter.½ cup grated Parmesan cheese, ½ cup bread crumbs
- Bake for 25 to 30 minutes, until the sauce is bubbly and the topping is golden brown and crisp.
- Let cool for a few minutes before serving.
Notes
- Perfect Pasta: Cook the spaghetti just until al dente to prevent it from becoming mushy when mixed with the sauce. This texture will help it hold up better under the rich sauce.
- Golden Mushrooms: Sauté the mushrooms until their liquid has fully evaporated. This keeps the sauce from thinning out and adds depth of flavor. A few finely diced onions or celery can also be added to the pan at this stage for extra savoriness.
- Smooth Sauce: Whisk the broth and cream in slowly after forming the roux to avoid lumps and get a creamy finish.
- Turkey Timing: Warm the turkey in the sauce just enough to absorb flavor, but not so long that it becomes dry.
- Combine While Warm: Mix the spaghetti with the hot sauce and turkey while everything is still warm for easy coating. Stir in frozen peas or diced carrots at this point if you’d like to incorporate a few vegetables.
- Even Spread: Level the mixture in the dish so the top bakes evenly and the crisp topping doesn’t sink.
- Crispy Topping: Use fresh breadcrumbs or panko if possible. They brown better and give a more satisfying crunch.
- Finishing Touch: Sprinkle chopped parsley over the top just before serving for a touch of color and freshness.
Nutrition
Recipe Notes and Expert Tips
I’ve picked up a few tricks that help this dish turn out great every time.
- Perfect Pasta: Cook the spaghetti just until al dente to prevent it from becoming mushy when mixed with the sauce. This texture will help it hold up better under the rich sauce.
- Golden Mushrooms: Sauté the mushrooms until their liquid has fully evaporated. This keeps the sauce from thinning out and adds depth of flavor. A few finely diced onions or celery can also be added to the pan at this stage for extra savoriness.
- Smooth Sauce: Whisk the broth and cream in slowly after forming the roux to avoid lumps and get a creamy finish.
- Turkey Timing: Warm the turkey in the sauce just enough to absorb flavor, but not so long that it becomes dry.
- Combine While Warm: Mix the spaghetti with the hot sauce and turkey while everything is still warm for easy coating. Stir in frozen peas or diced carrots at this point if you’d like to incorporate a few vegetables.
- Even Spread: Level the mixture in the dish so the top bakes evenly and the crisp topping doesn’t sink.
- Crispy Topping: Use fresh breadcrumbs or panko if possible. They brown better and give a more satisfying crunch.
- Finishing Touch: Sprinkle chopped parsley over the top just before serving for a touch of color and freshness. I usually reach for herb scissors when I just need a quick snip over the pan.
How to Store Leftovers
Let the casserole cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 4 days. I use these airtight glass containers because they stack neatly and prevent the sauce from leaking in the fridge.
To freeze, portion into freezer-safe containers and freeze for up to 2 months. For freezing, I like using freezer-safe glass containers with locking lids, which help avoid freezer burn.
When ready to reheat, thaw in the fridge overnight and warm in the oven or microwave until heated through. Add a splash of broth or milk if it seems too thick after freezing. When loosening up reheated sauce, I grab this glass measuring cup to pour in a little broth or milk without splashing.
What to Serve With Turkey Tetrazzini
I usually pair this creamy casserole with something fresh and light, such as steamed green beans, roasted Brussels sprouts, or a simple salad. Garlic bread or warm rolls also work well for soaking up any extra sauce.
More Easy Recipes for You to Try at Home
I like to keep a few reliable casseroles and comforting dinners in my rotation for busy weeks or when there’s extra turkey in the fridge.
