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.


Turkey Tetrazzini on a fork from a pan
4.95 from 136 votes
Review Recipe

Turkey Tetrazzini

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Holly Nilsson
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.


  • 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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  • 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.)

Keyword turkey tetrazzini
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


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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


  1. 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!

  2. 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!

  3. 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

  4. 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

  5. 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

  6. 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