Turkey Tetrazzini

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This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey.  Tender turkey chunks, mushrooms and pasta are smothered in a rich and creamy sauce and topped with cheese.  Everything is baked until hot and bubbly for a dish hearty enough to satisfy a crowd and tasty enough to get everyone excited about leftovers like never before.

Turkey Tetrazzini on a fork from a pan

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Turkey Tetrazzini is one of those recipes that has been around forever and ever and yet another recipe found in my vintage recipe box.

A delicious pasta casserole with turkey in a creamy mushroom sauce is topped with cheese and baked until hot and bubbly.

Serve this up with a garden salad and some crusty bread for a perfect meal!

Turkey Tetrazzini in a bowl

I use fresh mushrooms in this recipe and you can add in any other veggies you’d lke, carrots, peas, and peppers are some of our favorites.

This easy tetrazzini recipe uses no “cream of” soup but instead gets some extra richness from spreadable cream cheese.  While you can certainly use the plain variety, we love to use an herb and garlic or garlic and chive flavor to add a little bit of extra flavor.

Turkey Tetrazzini on a fork with mushrooms

This is a great recipe for making use of the leftover turkey around the holidays, but it is equally delicious year round. If you don’t have turkey on hand, you can use rotisserie chicken or cook up a couple of chicken breasts!

This dish reheats well so you can make it ahead of time or serve it another night for a delicious dinner of leftovers! Make sure to cook the pasta al dente so it doesn’t get mushy and if needed, add a little splash of milk when reheating.

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Turkey Tetrazzini on a fork from a pan
4.95 from 188 votes
Review Recipe

Turkey Tetrazzini

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey. Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese.

Ingredients

  • 12 ounces dry spaghetti
  • 3 tablespoons butter
  • 1 onion diced
  • 3 cloves garlic minced
  • ¾ pound mushrooms sliced
  • 3 tablespoons flour
  • 2 ¼ cups chicken broth reduced sodium
  • 8 ounces spreadable cream cheese garlic flavor
  • 1 ⅓ cups half & half or light cream
  • salt & pepper to taste
  • 1 tablespoon fresh parsley
  • 1 teaspoon Italian seasoning
  • 2 cups turkey chopped
  • 2 cups mozzarella cheese divided
  • ¼ cup parmesan cheese

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Instructions

  • Preheat oven to 350°F.
  • Cook spaghetti al dente according to package directions.
  • Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
  • Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
  • Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.

Nutrition Information

Calories: 462, Carbohydrates: 41g, Protein: 26g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 82mg, Sodium: 680mg, Potassium: 484mg, Fiber: 2g, Sugar: 4g, Vitamin A: 870IU, Vitamin C: 7.9mg, Calcium: 406mg, Iron: 1.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Main Course
Cuisine Italian

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Turkey Tetrazzini on a fork and in a bowl with a title
Turkey Tetrazzini on a fork with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating




Comments

  1. Because I didn’t have spreadable cream cheese on hand, I used regular and increased the broth a little, I also had 3 cups of turkey leftover so I used it all. This recipe turned out perfect and was quite tasty. Using fresh ingredients instead of canned or dried is so much better and the consistency was just the way I like it; not runny and not like bricks. Thank you! I am not a “casserole” person and haven’t made turkey tetrazzini in eons but this recipe will be a “go to” every time I have turkey leftovers.5 stars

  2. WHAT A SHAME IT SEEMS LIKE YOU BLOCK CUT AND PASTE OPTIONS. i LIKE TO WORK OFF OF A PAPER COPY IN THE KITCHEN. THIS WEBSITE DOESN’T SEEM TO ALLOW FOR THAT. PLEASE INFORM ME IF i AM WRONG. THANK YOU. DISAPPOINTED

    1. Sorry Shelley, I am not sure what you mean. You can copy and paste the text from our site to a word document to print if that is easiest, it is not blocked on our end. But you can also use the print recipe button to print the full recipe out to use in the kitchen as well. I hope that helps!

    2. I had no problem printing it. I split the recipe into two dishes and too one to someone else along with a second copy of the recipe. All I did was hit Print recipe and then hit print on the printer page.5 stars

  3. Happy New Year, Holly!

    I planned to take my leftover Christmas turkey (dark meat) to my elderly parents’ house this evening to make them dinner, and somehow ‘turkey tetrazzini’ came into my head. I found your recipe by doing a web search.

    This is an easy, delicious recipe which I will definitely make again. Like @Candace Ray, I subbed GF pasta and rice flour because I have an allergy, and the dish turned out perfectly. I used garlic & herb cream cheese. I assumed you intended to have the mozarella grated, which I did.

    The ‘mise en place’ took a bit of time, but once done the dish came together in a heartbeat and tasted really, really good. My recommendation would be to get the freshest ingredients one can, because that always makes a huge difference.

    Will visit your website again. Cheers!5 stars

    1. So happy this recipe turned out so delicious for you, Marcus! I hope your parents loved it too ❤️

  4. Thanks for the recipe! I needed something to do with my leftover turkey but we’re all quarantining this Christmas so avoiding the store. Subbed gluten free fettuccine and flour to fit our diet restrictions and subbed peas and carrots for mushrooms simply bc we don’t have mushrooms! Also used 2% milk and it was still plenty creamy and rich. So delicious and well seasoned!4 stars

  5. Simply wonderful! I prepared this last evening & it is not only easy to prepare but mouth-watering. Thanks for sharing this great recipe I will likewise share with friends!

    Gobble-Gobble,

    Sue Levi5 stars

  6. This was 12 on a scale of 10. It is a great creamy, cheesy, comfort food that takes minimal effort with max results. I used the 2 turkey tenderloins from a 20 lb bird (probably slightly more than the 2 cups called for) and I used up my fabulous turkey stock instead of chicken stock which just made it more flavorful. This may be for “leftovers” but I would happily serve it to guests. Usually these recipes are too dry and too bland. This was the best I’ve tried.5 stars

  7. Thank you for this great recipe to use the rest of the turkey from Thanksgiving and to change things up from the same leftovers. My store didn’t have garlic flavored cream cheese so I got spicy jalapeño and it turned out delicious!4 stars

  8. Very simple and tasty! Thank you for sharing, have been making this for years, but the addition of the cream cheese set it apart from my old recipe.5 stars

  9. We love this recipe so much my family has requested I make it while we are at the beach. Any suggestions on how to make this ahead and possibly freeze/reheat so I don’t have to spend my vacation time cooking?5 stars

    1. This dish reheats well so you can make it ahead of time to serve it another night. Make sure to cook the pasta al dente so it doesn’t get mushy and if needed, add a little splash of milk when reheating. Enjoy Sarah!

  10. I tried this turkey tetrazzini on a whim. I had leftover turkey and desperation on what to do with it. I honestly picked the Spend with Pennies recipe because I liked the picture (HaHa). I must say that I was pleasantly surprised. It is soooo good. I mean it. On a cold PA night, it is literally the best. I tried it with chicken once. It was good, but my son complained so bitterly, it wasn’t worth the ear pain (HaHa). Absolutely delicious!!! I found great success with Spend with Pennies recipes. Thank you Holly.5 stars

    1. You’re welcome Chara. Thank you for sharing your story :). So happy that you love the tetrazzini! We love making it after holidays!

  11. I was looking for a way to use my leftover turkey and this recipe is awesome ! It was easy and my family can’t get enough! I also use chicken. I have shared it with my friends who also rave about it. So glad I found this5 stars

  12. I have made a Turkey Tetrazzini recipe for 30 something years and this version is the best I’ve ever had. I think the cream cheese and the parmesan cheese made all the difference. My husband just about fell out of his chair he could not stop talking about how yummy it was! I used oregano and unami seasoning and that was also yummy.
    Thank you for the update on and old Casserole!5 stars

  13. I really like this recipe for several reasons; not dry, totally customizable, tasty and relatively easy to make. I will try adding 2-3 tablespoons of dry sherry for a twist! Love your recipes, Holly!5 stars

  14. Excellent recipe, thank you!
    I cut it in half and added a little red pepper with the mushrooms and it was wonderful and perfect for our family.5 stars