Turkey Tetrazzini Recipe

I turned leftover holiday turkey into my Best Turkey Tetrazzini Recipe by adding one unexpected pantry ingredient that makes it stand out.

I never expected leftover turkey to turn into something this addictive. I tossed shredded turkey with spaghetti and a few pantry things, and wound up with a dish I call my Leftover Turkey Tetrazzini Recipe.

It sneaks up on you, creamy and a little surprising, like a memory of the holidays that decided to crash your weeknight dinner. Folks keep asking what I do different, and I usually say nothing special because the trick is in the simple combo that somehow feels elevated.

Try it once and you might agree it belongs on a Best Turkey Tetrazzini Recipe list too.

Ingredients

• Long pasta gives carbs and comfort, soaks sauce, not much fiber unless whole wheat.
• Lean white meat, high protein, low fat, keeps dish hearty without feeling greasy.
• Add earthy umami, low calorie, B vitamins and a meaty texture that helps stretch turkey.
• Creates creamy sauce, adds fat and richness, watch calories if you’re watching intake.
• Sharp salty umami, adds savory depth, packs calcium and a little protein.
• Sweet pop of color, vitamin C and fiber, makes casserole slightly lighter.
• Crunchy topping gives texture, mostly carbs, use whole grain for extra fiber.
• Adds glossy richness and flavor, high in saturated fat so use sparingly.

Ingredient Quantities

• 12 ounces spaghetti
• 2 cups cooked turkey shredded or chopped
• 8 ounces cremini or button mushrooms, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 tablespoons all purpose flour
• 2 cups low sodium chicken or turkey broth
• 1 1/2 cups half and half or whole milk
• 1/2 cup dry white wine (optional)
• 1 cup frozen peas
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup plain breadcrumbs or panko
• 2 tablespoons melted butter for topping
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley

How to Make this

1. Preheat oven to 375 F. Bring a large pot of salted water to a boil and cook 12 oz spaghetti until just al dente (follow package), reserve about 1 cup pasta water, then drain.

2. While pasta cooks, heat 1 tablespoon olive oil and 3 tablespoons unsalted butter in a large skillet over medium high. Add 8 oz sliced mushrooms and cook until they brown and give off liquid, then add 1 diced yellow onion and sauté until soft, stir in 2 minced garlic cloves and cook 30 seconds more. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon dried thyme.

3. Sprinkle 3 tablespoons all purpose flour over the veggies, stir constantly for 1 to 2 minutes so the raw flour taste cooks off and everything gets coated.

4. If using, pour 1/2 cup dry white wine into the pan to deglaze, scraping up brown bits, let it reduce a minute. Slowly whisk in 2 cups low sodium chicken or turkey broth and 1 1/2 cups half and half or whole milk, bring to a gentle simmer and let the sauce thicken, whisking so no lumps.

5. Stir 1 cup grated Parmesan into the sauce until melted, then add 1 cup frozen peas, 2 cups cooked shredded or chopped turkey and about 2 tablespoons chopped fresh parsley. Taste and adjust seasoning if needed. If sauce seems too thick, loosen with a splash of the reserved pasta water.

6. Toss the drained spaghetti into the skillet (or a large bowl) with the sauce so noodles are well coated. Stir in about half of the 1 cup shredded mozzarella so it’s cheesy in the mix, keep the rest for the top.

7. Transfer everything to a buttered 9×13 or similar baking dish. Sprinkle the remaining mozzarella evenly over the top.

8. Mix 1/2 cup plain breadcrumbs or panko with 2 tablespoons melted butter (and a pinch of extra salt if you like), sprinkle that crumb mixture over the cheese. If you want extra flavor, grate a little more Parmesan on top.

9. Bake for 20 to 25 minutes until bubbling and the crumbs are golden. If you want the topping extra browned, broil 1 to 2 minutes but watch it close so it doesn’t burn.

10. Let rest 5 minutes, sprinkle with the remaining chopped parsley, then serve hot. Quick tips: reserve pasta water to adjust sauce, use low sodium broth so it’s not too salty, and you can break the spaghetti in half before cooking for easier eating.

Equipment Needed

1. large pot for boiling the spaghetti (big enough for 12 oz)
2. colander to drain pasta and catch reserved water
3. large skillet (10 to 12 in) for the mushrooms and sauce
4. 9×13 inch baking dish, buttered for baking
5. measuring cups and spoons
6. whisk for the roux and to smooth the sauce
7. wooden spoon or heatproof spatula for stirring and scraping
8. box grater for fresh Parmesan
9. small bowl and a spoon to mix the breadcrumbs with butter
10. oven mitts and a spatula to serve the casserole

FAQ

Turkey Tetrazzini Recipe Substitutions and Variations

• Spaghetti
  • Fettuccine or linguine, same long-pasta feel and holds the sauce nicely
  • Wide egg noodles, classic for tetrazzini, gives a softer, creamier bite
  • Penne or rigatoni, short tubes if you want easier fork-friendly bites
  • Gluten-free pasta (brown rice or corn), cook to package directions, works fine
• Cooked turkey
  • Shredded rotisserie chicken, same texture and super convenient
  • Leftover roast chicken, mix white and dark meat for extra flavor
  • Canned chicken, fine in a pinch, just drain well
  • Firm tofu or extra mushrooms, for a vegetarian option, use vegetable broth instead
• Half and half or whole milk
  • Heavy cream, richer and silkier, use a bit less if you want it less heavy
  • Whole milk plus 2 tablespoons melted butter, mimics creaminess of half and half
  • Evaporated milk, lighter but still creamy
  • Unsweetened almond or oat milk plus 1 tablespoon flour to help thicken, dairy-free option
• Parmesan cheese
  • Pecorino Romano, sharper and saltier so use a touch less
  • Asiago or Grana Padano, similar salty, nutty notes
  • Nutritional yeast, if you need a vegan “cheesy” flavor
  • Mild aged cheddar in a pinch, gives a different but tasty twist

Pro Tips

1. Brown the mushrooms well before adding anything else, let them get some color and most of their liquid evaporate. That step gives the whole dish deeper flavor, otherwise the sauce will taste flat.

2. Save at least a cup of the pasta cooking water and add it slowly to the sauce if it feels gluey. The starch in that water loosens and glossyfies the sauce without watering it down so you get silky coating on the spaghetti.

3. Toast the breadcrumbs in a little melted butter on the stove till golden instead of just dumping them on. They stay crunchier and way more flavorful, plus you can stir in a pinch of smoked paprika or garlic powder if you want a little zip.

4. Use freshly grated Parmesan and fold about half the cheese into the sauce so there is real cheesy creaminess throughout. Save the rest for the top so the bake gets that nice molten and browned layer.

5. Keep the peas and turkey timing gentle so they dont dry out or get mushy. Toss them in at the very end of the sauce step, just long enough to heat through, and if the turkey was roasted and dry try shredding it finer and stirring it into the sauce so it soaks up moisture.