Turkey tetrazzini is one of my favourites for the holidays. I love how it turns leftover turkey into a creamy, cheesy bake. Whether it’s after a holiday meal or just because, this classic casserole is always a favorite in my kitchen.
Contents
Turkey Tetrazzini Recipe
Turkey tetrazzini is a baked pasta casserole that combines tender chunks of turkey with a creamy sauce. The dish is finished with a golden breadcrumb or cheese topping and baked until bubbly. It’s rich, satisfying, and perfect for feeding a crowd or making ahead for busy nights.
This dish is popular as a way to use up leftover holiday turkey. I always look forward to making it after Thanksgiving or Christmas. You can use turkey, chicken, or even a meat-free version. It adapts to whatever you have in your fridge.
Turkey tetrazzini can be enjoyed with a crisp garden salad, a classic Caesar salad for crunch, or a colorful chopped winter salad. Roasted broccoli, Brussels sprouts, or honey garlic green beans are also a great option. A serving of bourbon-glazed carrots or sweet roasted carrots adds a hint of sweetness.
To soak up every bit of sauce, this turkey dish pairs well with garlic bread, dinner rolls, or a warm slice of focaccia. A dollop of homemade cranberry sauce or creamed corn on the side provides bright flavor.
For drinks, the dish can go with a glass of dry white wine, sparkling apple cider, or light, refreshing iced tea. Hot coffee or strong black tea can be served if you’re enjoying this tetrazzini as a cozy lunch or early dinner.
Here’s how to make the turkey tetrazzini:
Turkey tetrazzini
Nutrition
Ingredients
- 12 oz spaghetti or linguine
- 3 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk whole or 2%
- 1/2 cup heavy cream optional, for richness
- 2 cups cooked turkey shredded or diced
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese or mozzarella/Monterey Jack
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme optional
- 1/2 cup breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until just al dente (1–2 minutes less than package). Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion, garlic, and mushrooms. Cook until softened, about 5–6 minutes.
- Sprinkle flour over vegetables. Stir and cook for 1 minute. Slowly whisk in broth, then milk and cream, until smooth. Simmer 3–4 minutes until slightly thickened.
- Stir in turkey, peas, 1 cup cheddar, and half the Parmesan. Season with salt, pepper, and thyme.
- Toss cooked spaghetti with sauce. Transfer to a greased 9×13-inch baking dish. Sprinkle the remaining cheese and breadcrumbs on top.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden brown on top.
- Rest 5 minutes before serving.
Notes
- Use leftover turkey or chicken; substitute cream with extra milk to cut cost and calories.
- Assemble the casserole up to 1 day ahead, cover, and refrigerate. Bake just before serving.
- Add bell peppers or carrots for more veggies; use different cheeses for new flavors.
SIMILAR RECIPES:
Variations
No matter how you make it, there’s a way to let turkey tetrazzini work for any craving or dietary need! Here are some popular versions for this turkey recipe:
- Chicken Tetrazzini swaps turkey for chicken, offering the same creamy, cheesy comfort using leftover or rotisserie chicken.
- Vegetarian Tetrazzini skips the meat and adds extra mushrooms, sautéed spinach, or zucchini for a hearty, vegetable-packed bake.
- Cheesy Three-Cheese Tetrazzini uses a blend of mozzarella, cheddar, and Parmesan, making the casserole extra rich and gooey.
- Spicy Tetrazzini includes a pinch of red pepper flakes or cayenne for a little heat in each bite.
- Seafood Tetrazzini replaces turkey with cooked shrimp or crab, and often includes a splash of sherry or white wine for depth.
- Gluten-Free Tetrazzini substitutes gluten-free pasta and flour for a version everyone can enjoy, without sacrificing flavor.
- Low-Carb Tetrazzini replaces pasta with zucchini noodles or spaghetti squash, making it lighter but just as satisfying.
- Herby Tetrazzini adds fresh thyme, parsley, or basil to brighten and freshen each mouthful with garden flavors.