Don’t get me wrong boos, I love a good leftover turkey sandwich. But by day two? I’m over it. That’s when I whip up this bomb turkey tetrazzini. Classic tetrazzini calls for chicken, but this holiday version is just as good (if not better!). I make the sauce from scratch, throw in plenty of turkey, cheese, and cremini mushrooms, then top it all with parmesan breadcrumbs. Get into it.
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How to Make Turkey Tetrazzini
These step-by-step photos show how to make turkey tetrazzini, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Turkey Tetrazzini
1. Sauté the onions
Melt the butter, soften the onions with a little salt, then stir in the garlic, thyme, and pepper just until fragrant.
2. Sprinkle flour over onions
Mix until the mixture becomes thick and pasty.
3. Build the creamy base of the Turkey Tetrazzini
Pour in the wine while stirring, add the chicken stock, bring to a light boil, and melt in the cream cheese until smooth.
4. Add mushrooms, peas, and half-and-half
Add the half-and-half and remaining salt slowly, simmering until thickened.
PRO TIP: Cremini mushrooms may be listed as “baby bella” mushrooms. If you can’t find those, use portobello mushrooms instead. To prepare them, clean the gills with a spoon and discard them, then chop the stems and tops into a small dice.
5. Fold in the remaining ingredients
Remove from the heat and stir in the turkey mixture until the cheese melts and everything is combined.
6. Mix in the cooked spaghetti
Gently fold it so the sauce coats every strand.
7. Layer your turkey tetrazzini
Pour into a prepared dish, sprinkle with cheese, then top with a breadcrumb, Parmesan, and parsley mixture.
8. Bake until hot and bubbly
Bake until the cheese is melted and the top is golden, then let your easy turkey tetrazzini rest before serving.
Full Turkey Tetrazzini Recipe
Turkey Tetrazzini
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Equipment
- 9×13 Baking Dish
Ingredients
For the Filling
- 3 tablespoons unsalted butter
- 1 cup small yellow onion diced
- ¾ teaspoon kosher salt divided
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon coarse ground black pepper
- 2 tablespoons all-purpose flour
- 1/3 cup white wine
- ¾ cup chicken stock
- 4 ounces cream cheese cut into small chunks
- 8 ounces cremini mushrooms diced
- 1 cup frozen peas
- 2 ¼ cups half and half
- 4 cups cooked turkey roughly chopped or shredded
- 1 ¼ cup Italian blend cheese shredded
- 1 tablespoon fresh Italian parsley minced
- ½ teaspoon lemon juice
- 12 ounces spaghetti cooked
For the Topping
- ¾ cup Italian blend cheese shredded
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 1 tablespoon fresh Italian parsley minced
Instructions
- Preheat your oven to 375°F and place the racks in the middle and top third positions. Prepare a 13×9 inch baking dish by spraying the bottom and sides with nonstick spray.
- In a large nonstick pan, add your butter, onions, and ¼ teaspoon salt and cook over medium heat until the onions are softened and translucent, 4-5 minutes. Add garlic, dried thyme, and black pepper and cook for an additional 1 minute, until fragrant.
- Sprinkle the flour over the onions and stir for 1 minute until the mixture looks pasty. Working quickly, stream in the wine, stirring vigorously to avoid clumps. Add in chicken stock and let it come to a boil, stirring occasionally. Stir in the cream cheese, stirring to make a smooth, thick sauce.
- Add in the mushrooms and frozen peas, then slowly stir in the half and half and the remaining ½ teaspoon salt. Let the mixture come to a simmer, stirring occasionally. Continue cooking until mushrooms are cooked through (but not overcooked) and the mixture has reduced slightly and thickened so it coats the back of a spoon, about 5 minutes.
- Remove from the heat and fold in turkey, cheese, parsley, and lemon juice until the cheese is melted. Then gently fold in the spaghetti. Stir together until evenly mixed.
- To assemble, pour the mixture into your prepared baking dish, then top with the shredded cheese. Then, in a small bowl, stir together the breadcrumbs, Parmesan, and parsley, and sprinkle evenly on top of the casserole.
- Place the pan on the middle rack and bake until the cheese is bubbly, 18-20 minutes.
- Move the dish to the top third rack and continue baking until the topping is lightly browned, another 3-5 minutes.
- Remove from the oven, let sit for 5 minutes, then serve immediately.
Notes
How to Store
- Fridge: Keep your tetrazzini covered tightly with foil or in an airtight container for up to 4 days. Spoiler: it reheats great!
- Freezer: Let the casserole cool completely, then wrap it in plastic wrap followed by foil. Freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until hot and bubbly. If it looks a little dry, stir in a splash of half and half or chicken broth.
Nutrition
Recipe Tips
- Boil your noodles just until al dente. They’ll keep cooking in the oven, so stop them 1-2 minutes before the box says they’re done. That’s my top tip for any casserole that includes cooked noodles.
- Whisk like you mean it! Pour in the wine and chicken stock while whisking to keep the sauce smooth and lump-free, then keep going until it thickens up.
- Make sure it looks nice and saucy before baking. The sauce will thicken as it bakes and rests, so if it looks dry now, it’ll be even drier later.
- Can’t find Italian cheese blend? Don’t panic! Y’all can use shredded (not fresh) mozzarella instead.
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Serving Suggestions
- Busy weeknight meal: Serve this turkey tetrazzini casserole with garlic bread, bacon green beans, and a quick cucumber and onion salad.
- Holiday leftovers spread: Pair it with cranberry sauce, cornbread dressing, and roasted Brussels sprouts for an easy post-Thanksgiving feast.
- Sunday supper: Serve it up with sour cream mashed potatoes, honey butter dinner rolls, and glazed carrots. Straight-up comfort in a plate, boos.
Recipe Help
Yep! Follow the recipe through step 6, then let it cool to room temp. Wrap the casserole in plastic wrap and refrigerate overnight. About 30 minutes before baking, remove it from the fridge and take off the plastic wrap. Then just pick back up at step 7 and bake as directed.
No problem, boos! You can check out my post on how to easily roast a turkey breast. It walks you through the whole thing.
Yes! You can use penne, fettuccine, pretty much any pasta you have on hand. Just keep the amount the same. And remember that different shapes have different cook times.
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