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
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Turkey Tetrazzini

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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
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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 cooked and chopped
  • 2 cups mozzarella cheese divided
  • ¼ cup parmesan cheese

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.
4.95 from 522 votes

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

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About the author

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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Comments

  1. 20 minutes Prep time? It took me 30 minutes to reduce the sauce. Give someone a clue on the heat to use. And thick and bubbly? HOW thick and bubbly? More description helpful. Also highlight that one should mix IN A BIG BOWL before pouring everything into the 9×13. I know now but in the heat of cooking missed that.4 stars

  2. I made this for a dinner party of 5, everyone raved about it and had second helpings. Absolutely the best tetrazzini I’ve ever had the pleasure if eating5 stars

  3. This is my 2nd time making this recipe, and once again, it smelled, looked, and tasted out of this world fantastic!. Since I’d just had peas in another dish (salmon patties), I added diced red bell pepper to your recipe. Keep doing what you’re doing because every dish I’ve tried of yours has turned out exactly as you advertised; delicious! Thank you.5 stars

  4. This is my 2nd time making this recipe, and once again, it smelled, looked, and tasted out of this world fantastic!. Since I’d just had peas in another dish (salmon patties), I added diced red bell pepper to your recipe. Keep doing what you’re doing because every dish I’ve tried of yours has turned out exactly as you advertised; delicious! Thank you.5 stars

  5. This is my first time leaving a comment on a recipe website, but this recipe deserves a comment. Do yourself a favour and try this recipe!! It is DELICIOUS!! Thanks Holly!5 stars