Introduction

This comforting Turkey Tetrazzini recipe transforms leftover turkey into a creamy, satisfying pasta bake. With tender noodles, mushrooms, and a rich Parmesan cream sauce, it’s a crowd-pleasing dinner perfect for chilly evenings. If you enjoy cozy pasta dishes, try Beef and Ricotta Stuffed Shells Recipe or Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe for more delicious ideas.

Ingredients

This comforting Turkey Tetrazzini combines tender pasta, savory turkey, and a creamy mushroom sauce baked under a golden, cheesy crust for the ultimate cozy meal.

• 8 ounces spaghetti, broken in half
• 4 tablespoons butter
• 8 ounces mushrooms, sliced
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1/4 cup dry sherry (optional)
• 3 cups cooked turkey, shredded or cubed
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Turkey Tetrazzini recipe is about 20% faster than similar recipes, making it a great weeknight option.

Step-by-Step Instructions

Step 1 — Prepare the Ingredients

Gather 4 cups of cooked turkey, 12 ounces of spaghetti, 8 ounces of sliced mushrooms, 1 cup of frozen peas, and 1/2 cup of grated Parmesan cheese. Chop the turkey into bite-sized pieces and set aside.

Having all ingredients prepped and measured before cooking ensures a smooth process for your Turkey Tetrazzini.

Step 2 — Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes, following package directions.

Drain the pasta but do not rinse, as the starch helps the sauce cling to the noodles in your Turkey Tetrazzini.

Step 3 — Sauté the Vegetables

Melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and cook until tender and lightly browned, about 5-7 minutes.

Stir in 1/2 cup of finely chopped onion and cook for another 3 minutes until softened and fragrant.

Step 4 — Make the Cream Sauce

Sprinkle 1/4 cup of all-purpose flour over the mushroom mixture and cook for 1 minute while stirring constantly. Gradually whisk in 2 cups of chicken broth and 1 cup of heavy cream.

Bring the sauce to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 3-5 minutes.

Step 5 — Combine All Ingredients

Remove the skillet from heat and stir in the cooked turkey, frozen peas, cooked spaghetti, and 1/2 cup of Parmesan cheese. Season with 1/2 teaspoon of black pepper and 1/4 teaspoon of nutmeg.

Mix gently until all ingredients are evenly coated with the creamy sauce for your Turkey Tetrazzini.

Step 6 — Transfer to Baking Dish

Pour the Turkey Tetrazzini mixture into a greased 9×13-inch baking dish. Spread evenly and top with 1/2 cup of additional Parmesan cheese and 1/2 cup of breadcrumbs.

For extra golden topping, mix the breadcrumbs with 2 tablespoons of melted butter before sprinkling over the casserole.

Step 7 — Bake to Perfection

Bake uncovered in a preheated 375°F oven for 25-30 minutes, until the sauce is bubbly and the top is golden brown.

The Turkey Tetrazzini is done when the internal temperature reaches 165°F and the edges are bubbling vigorously.

Step 8 — Rest Before Serving

Remove the Turkey Tetrazzini from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken slightly for perfect portioning.

Garnish with fresh chopped parsley if desired, then scoop generous portions onto warmed plates.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	35g
Fat	18g
Fiber	3g
Sodium	780mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken instead of turkey — Offers a similar mild flavor and texture while using a more readily available protein.
• Spaghetti squash for pasta — Creates a lower-carb, gluten-free base with a slightly sweet, nutty flavor.
• Zucchini noodles (zoodles) — A fresh, low-carb alternative that adds a light, vegetable-forward element.
• Mushrooms for a portion of the meat — Adds savory, umami depth while reducing overall meat content for a lighter dish.
• Unsweetened almond or oat milk in the sauce — Provides a creamy, dairy-free option with a subtle nutty or oaty note.
• Whole wheat or chickpea pasta — A simple gluten-free or higher-fiber swap that maintains the classic Turkey Tetrazzini feel.
• Nutritional yeast instead of some Parmesan — Adds a cheesy, savory flavor for a dairy-free or lower-sodium option.
• Low-sodium broth and reduced-salt cheeses — Cuts sodium significantly while keeping the comforting, creamy essence of the sauce.

Serving Suggestions

• Pair this creamy Turkey Tetrazzini with a crisp green salad tossed in a light vinaigrette to balance the richness.
• Serve alongside roasted asparagus or garlic green beans for a satisfying and colorful meal.
• This comforting Turkey Tetrazzini is perfect for holiday leftovers, casual family dinners, or potluck gatherings.
• For a festive touch, bake and serve individual portions in small ramekins or cocottes.
• Garnish with fresh parsley and a sprinkle of Parmesan cheese just before serving for added flavor and visual appeal.
• Accompany with crusty bread or garlic breadsticks to soak up every bit of the delicious sauce.

These serving ideas will help you present your Turkey Tetrazzini in a way that delights the eyes and the palate.

Common Mistakes to Avoid

• Mistake: Using dry, overcooked turkey. Fix: Use moist, shredded turkey and add it at the end to prevent further drying.
• Mistake: Overcooking the pasta until mushy. Fix: Cook pasta al dente since it continues to soften while baking.
• Mistake: A bland, watery sauce. Fix: Reduce your sauce base until it coats the back of a spoon before combining.
• Mistake: Skipping the step of toasting the breadcrumbs. Fix: Toast panko with butter for a golden, crunchy topping that won’t get soggy.
• Mistake: Not seasoning the sauce enough. Fix: Taste and generously season your sauce with salt, pepper, and a pinch of nutmeg.
• Mistake: Using a low-fat cheese that doesn’t melt well. Fix: Stick with full-fat cheeses like Parmesan and Gruyère for superior flavor and texture.
• Mistake: Rushing the assembly and serving immediately. Fix: Let the Turkey Tetrazzini rest for 10-15 minutes after baking for cleaner slices.
• Mistake: Overcrowding the baking dish. Fix: Use a wide, shallow dish to ensure even cooking and proper browning.

Storing Tips

• Fridge: Store leftover Turkey Tetrazzini in an airtight container for up to 3-4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Thaw frozen Turkey Tetrazzini in the refrigerator overnight, then reheat in the oven at 350°F until the internal temperature reaches 165°F.

Always use a food thermometer to ensure your Turkey Tetrazzini reaches the safe internal temperature of 165°F before serving.

Conclusion

This Turkey Tetrazzini recipe is the perfect way to transform leftover turkey into a comforting, crowd-pleasing meal. Give this delicious pasta bake a try and share your results in the comments below! For more baked pasta favorites, try this Baked Ziti or Stuffed Shells.

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FAQs

Can I use leftover turkey for Turkey Tetrazzini?

Yes, this recipe is perfect for using leftover cooked turkey. It works well with both white and dark meat. Your Turkey Tetrazzini will be delicious and help reduce food waste.

What can I substitute for heavy cream in Turkey Tetrazzini?

You can use whole milk, half-and-half, or a combination of milk and cream cheese. For a lighter version, try evaporated milk. The sauce will still be creamy and perfect for your Turkey Tetrazzini.

How long does Turkey Tetrazzini last in the refrigerator?

Store leftover Turkey Tetrazzini in an airtight container for up to 4 days. Reheat it in the oven or microwave until hot throughout. This makes it a great make-ahead meal.