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.
© SpendWithPennies.com
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!
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.
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
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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My husband loved how cheesy it was I thought it was too cheesy, but that’s part for the course for us! Hah! Otherwise very flavorful!
That sounds about right, Lynn! I don’t think there is such a thing as too cheesy and my husband is very reserved when it comes to cheese
We totally loved this recipe! It was easy to make delightful to eat!
If I substitute ground turkey instead… would one pound be enough?
Hi Kevin, that should be enough for this recipe. Enjoy!
Looks really good — will be trying it soon!
Question: Will it alter the taste and/or cooking process if mushrooms are omitted?
Hi Beth, the cooking instructions should remain the same but the flavor will change without the mushrooms. Hope you enjoy!
Wicked, WICKED good!!
The family loved it. I am not a fan of turkey but this recipe made it taste oh so good. I added Panko bread crumbs at the end too for an added crunch. So glad I did. I recommend it.
Really good recipe! Very decadent and easy. Definitely one of my favorites!
Shouldn’t have to read the mile-long article attached to the recipe to know to use COOKED protein. The recipe does not specify COOKED protein in the recipe list or instructions. Was excited to try this, but now it’s ruined.
So sorry that happened, DS. Since the turkey should be chopped before adding to the dish it shouldn’t be ruined. You may need to add a little additional cook time to ensure the turkey is cooked all the way through before serving, but it should still be okay.
Have u tried to freeze it yet ?
I saw a suggestion to freeze before baking in one of your comments , just wondering if yiu have tried freezing leftovers
This dish reheats well, I would add a little splash of milk when reheating. Enjoy M Lindsay!
Very messy but oh so good!