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.
REPIN THIS RECIPE HERE
Ingredients
- 12 ounces spaghetti
- 3 tablespoons salted butter
- 1 onion diced
- 3 cloves garlic minced
- 12 ounces mushrooms sliced
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken broth
- 8 ounces spreadable cream cheese garlic flavor
- 1 ⅓ cups half and half or light cream
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Italian seasoning
- 2 cups cooked chopped turkey
- 2 cups shredded mozzarella cheese divided
- ¼ cup shredded 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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Amazing!!!!
Amazingly delicious!! Will pass on recipe and take to special functions for sure!!
Excellent! For gluten free substitutions: cook 12 ounces of gluten free pasta according to box directions.
Also omit the flour. Instead add 2 tablespoons of cornstarch to the half and half. Then bring the broth to a boil, add the half and half, and stir until bubbly and thickened. Otherwise, follow recipe as written.
Thank you for sharing your GF substitutions!
I’m going to try the turkey Tetrazzini recipe for my family
I liberated some freezer turkey and subbed frozen peas for the mushrooms, making use of what I can without going shopping.
Good stuff!
Made this tonight. Very tasty but a bit too much mozzarella cheese. I used half and it was still a little much. Also, I couldn’t find garlic cream cheese so I just added garlic powder and it worked just as well. I will definitely make this again!
Just used your Turkey Tetrazzini recipe. Amazing!!! I added peas and minced truffle(about 2 1/2 teaspoons) Best recipe for left over turkey by far!! And I couldn’t agree more about the sauce. Condensed soup sauce is great but the recipe for your homemade sauce made all the difference. So easy. Totally worth it!!
Looks really good. I’m gonna make it tonight.
Great idea Deanna ;) Hope you enjoyed it!
Thank you
Any time Selena!
This looks good
Thanks Melissa. Enjoy!
It was excellent. Wondering if I could do the same with chicken.
Yes, that will work just fine!
I usually don’t leave reviews for recipes, because I tend to loosely follow them, but this was so good that I just leave my 5 stars.
Thank you Jamye! So glad to hear that you love this turkey tetrazzini!
I made Turkey Tetrazzini for Christmas dinner this year. I had a lot of left over turkey from Thanksgiving and this made for a perfect main course meal. The fact that it was not a cream of soup recipe really delighted me. I used plain cream cheese and added a little extra garlic. Outside of that I followed the recipe exact. It was delicious, served with home made yeast rolls and a green salad and roasted vegetable with it and we all left the table completely satisfied! I have been craving this again, so think it will be on the menu again this coming weekend! I can’t wait to see what other yummy recipes pop up!
I am so glad you enjoyed this recipe Nanc! I think cream cheese and garlic sound like yummy additions to this dish!
So delicious, thank you! Will definitely be making again. Do you have a trick for measuring the pasta? I guesstimated based in my 14.5 oz box but not sure if I got it right
Happy to hear that you loved the tetrazzini! I use a scale to measure my amount of pasta :)
Easy recipe to cook. Hint. Grate mozzerela before hand. Some mozzarella will not grate. Just smush.
If it’s a fresh/soft mozzarella, I would suggest cutting it (instead of grating it).
I made this, and it was delicious!! I couldn’t find the cream cheese with garlic so I used the cream cheese with chives. Question: I froze half of it, right after combining all the ingredients, but before baking in the oven. Do you have any suggestions for baking from frozen?
We haven’t tried baking this dish after frozen but I would let it thaw in the refrigerator then bake according to the recipe instructions.
This was very delicious. Thank you for sharing the recipe. Definitely a keeper!
You’re welcome Vickie! So clad to hear you love the dish!
how long does it take for the broth and cream to thicken?
It should take about 5-7 minutes over medium heat.
This was delicious, I made it tonight with turkey leftovers. So easy! My daughter doesn’t like mushrooms so I put in celery and red pepper instead.
Great additions!!
Wow! It was great!!! I added a little more seasoning to taste Nd could only find garlic and roasted red pepper cream cheese which gave it a great twist. Sooo good!
Thanks for the recipe, it was an immediate hit with the family- so much so, I am making it again 3 days later, lol!! The only change I made was to replace the mushrooms with peas (because some of the family (myself included) aren’t fans. The recipe was so easy to follow, but the result was a hearty, rich and delicious meal… it’s definitely going into the book with my favorite recipes!
So glad you loved it!
I am looking for a version of the dish and recipe for beef and broccoli can you help me also with a video with step by step instructions please
I’m sorry, I don’t have that recipe.
Hi, just discovered your site. Can’t wait to try this recipe. Looks delicious! Do you have a recipe for Chicken Croquettes? My father loved the Croquettes from Howard Johnsons and I am trying to find a similar recipe. Thank you!
So happy you found me Debbie, I’m sorry I don’t have a recipe for chicken croquettes, I do love them too!
Thanks for the turkey tetrazzini, a detailed recipe article with video. Also turkey meat has many health benefits.