Make this recipe for turkey tetrazzini quickly and easily, then watch it disappear even faster!
Comfort in a Casserole!
- Easy turkey tetrazzini is made with wholesome ingredients and loaded with savory flavor for a cozy and comforting family favorite dish.
- Make this rich and satisfying casserole during the busy holiday season using leftover turkey and veggies.
- Cook turkey tetrazzini for dinner and then enjoy all week long as a filling workday lunch or easy weeknight dinner.
- Keep it warm in a crockpot to serve for get-togethers and gatherings with a basket of homemade rolls and a tangy red leaf salad.
Ingredients and Add-Ins
- Turkey: Cooked turkey is used in this recipe, and is the perfect way to use up Thanksgiving or Christmas dinner leftovers.
- Pasta: Choose a hearty pasta that holds up well in the creamy sauce. Spaghetti, bucatini, medium shells, ziti, or penne are great pastas to experiment with.
- Cheese: For the best melting cheese, grate from a block instead of using pre-shredded from a package, which contain anti-caking ingredients that can get gummy when cooked.
- Sauce: For the best flavor, use full-fat butter, dairy, and cream cheese.
Customize Your Casserole
- Use ground beef, Italian sausage, or a bag of frozen mini meatballs if you don’t have turkey, or if time is short.
- Besides sliced mushrooms, feel free to add other veggies like peas and carrots, spinach, or diced bell peppers for a pop of color.
- Add a buttered breadcrumb topping for extra crunch and fun flavor.
How to Make Turkey Tetrazzini
- Cook pasta, drain, and set aside (full recipe below).
- Cook onion, garlic, and mushrooms in butter.
- Thicken with flour, broth, and cream then stir in cream cheese and Italian dressing mix.
- Add spaghetti, turkey, and some cheese. Add to baking pan and top with cheese. Bake.
- Rest the casserole 5 minutes before serving.
Tetrazzini Tips and Tricks
- Use room temperature cream cheese for an easier melt in Step 5.
- If the sauce is too thin or there isn’t enough, add Campbell condensed cream of mushroom, celery, or chicken soup.
- Drain pasta, but do not rinse it. The starch on the pasta will help the sauce stick to it better.
Leftover Love
Turkey tetrazzini tastes better the next day once the flavors had a chance to blend. Store leftovers in a covered container and refrigerate for up to 3 days, and reheat in the microwave or on the stovetop with a little milk stirred in to loosen the sauce. Freeze portions in a zippered bag for up to a month. Thaw in the refrigerator before reheating.
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Turkey Tetrazzini
This recipe for turkey tetrazzini is the prefect way to use up leftover holiday turkey.
Ingredients
- 12 ounces spaghetti dry
- 3 Tablespoons butter
- ½ onion diced
- 3 cloves garlic minced
- ½ pound mushrooms sliced (about 3 cups)
- ¼ cup + 1 Tablespoon all purpose flour (5 tablespoons)
- 3 cups chicken broth reduced sodium
- 1 cup half and half cream or light cream
- 8 ounces cream cheese softened
- 1 Tablespoon fresh parsley or 1 teaspoon dried
- 1 teaspoon Italian dressing mix or Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 cups turkey cooked, chopped
- 2 cups mozzarella cheese shredded, divided
- ½ cup Parmesan cheese shredded, divided
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch pan.
- Cook spaghetti al dente, 8-10 minutes, or according to package directions. Drain pasta and do not rinse.
- In a large skillet or pot melt butter over medium heat. Add onion, garlic, and mushrooms and cook for about 5 minutes, until onion is soft.
- Add flour and cook for one minute while stirring.
- Add broth and cream and whisk (or stir) until thickened and bubbling. Boil for 1 minute then stir in cream cheese until melted. Add parsley, Italian dressing mix, salt, and pepper.
- Combine sauce with cooked spaghetti, turkey, 1 cup mozzarella, and ¼ cup Parmesan. Add spaghetti mixture to baking pan and top with remaining mozzarella cheese.
- Cover and bake 20 minutes. Sprinkle with remaining Parmesan and bake uncovered for an additional 10-15 minutes, or until bubbling.
- Allow to rest 5 minutes before serving.
Notes
- Turkey tetrazzini can be prepped ahead and stored in the refridgerator for up to 2 days. Before baking, just top with the remaining cheese.
- Refrigerate leftovers for up to 3 days covered with plastic wrap, or in a covered container. Freeze for up to 1 month, and thaw in the refrigerator.
- Reheat leftovers in the microwave or on the stovetop. Add a little cream to loosen up the cheesy sauce.
Nutrition Information
Calories: 488 | Carbohydrates: 45g | Protein: 25g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 603mg | Potassium: 433mg | Fiber: 2g | Sugar: 4g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Spend With Pennies
When making Turkey Tetrazzini and using the short cut sauce what ingredients do I omit in your receipe?
Hi June, I’d omit the flour and broth, as well as the salt included in the recipe. Enjoy the turkey tetrazzini!