Easy Turkey Tetrazzini Recipe

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Wondering what to make with leftover turkey after Thanksgiving? This easy turkey tetrazzini recipe turns leftover roasted turkey into a creamy, cheesy pasta casserole with tender spaghetti, mushrooms, and a golden, buttery breadcrumb topping.

It’s everything you want in a comforting family dinner, with plenty of flavor and hardly any fuss. If you’re looking for an easy Thanksgiving leftovers recipe that doesn’t taste like the same holiday dinner all over again, this one is a keeper!

This turkey tetrazzini casserole combines juicy pieces of cooked turkey with a rich homemade cream sauce, sautéed onions, celery, garlic, and plenty of melted cheese. Everything gets tossed together with spaghetti and baked until bubbly and golden. It’s a delicious cross between a classic turkey and noodles recipe and a cheesy pasta bake, and you don’t need canned cream of mushroom soup to make that wonderfully creamy sauce.

Whether you’re searching for shredded turkey recipes, an easy turkey noodle casserole for busy weeknights, or something different to serve after Thanksgiving, this recipe makes the most of ingredients you probably already have. Serve it with a fresh salad or some garlic bread, and dinner is sorted!

Why You’ll Love This Recipe

• The perfect way to use leftover Thanksgiving turkey. Instead of serving another plate of turkey and gravy, you can turn those leftovers into a completely new family dinner.
• No canned soup needed. A simple combination of butter, flour, chicken broth, and heavy cream creates a smooth, flavorful sauce from scratch.
• Easy to customize. Add your favorite vegetables, swap the spaghetti for another pasta shape, or use chicken instead of turkey.
• Perfect for feeding a family. This recipe makes eight servings and works well for family dinners, casual gatherings, or a comforting meal after the holidays.

Ingredients

• 6 tablespoons unsalted butter, divided. You’ll use four tablespoons to sauté the vegetables and make the creamy sauce, then the remaining two tablespoons for the buttery breadcrumb topping.
• ¾ cup yellow onion, chopped:
• ¾ cup celery, chopped
• 1 teaspoon minced garlic. Freshly minced garlic gives the best flavor, but jarred minced garlic is a convenient substitute.
• 3 tablespoons all purpose flour:
• 2 cups chicken broth
• ¼ cup white cooking wine. You can use a dry white wine instead, or replace it with additional chicken broth if you prefer not to cook with wine.
• 1 cup heavy cream. Half-and-half can work as a lighter alternative, although the sauce won’t be quite as rich and may need a little longer to thicken.
• ½ teaspoon mustard powder:
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper
• 8 ounces canned mushrooms, drained. You can substitute fresh sliced mushrooms, but sauté them first to cook off excess moisture.
• 2½ cups cooked turkey meat, cut into pieces. Leftover Thanksgiving turkey is perfect here! Chop or shred the turkey into bite-sized pieces so it’s easy to distribute throughout the casserole.
• 2 cups Italian-style shredded cheese, divided. One cup melts into the creamy sauce, while the remaining cup goes on top of the casserole. An Italian cheese blend containing mozzarella, Parmesan, provolone, or similar cheeses works beautifully.
• 1 cup plain breadcrumbs. Regular plain breadcrumbs work well, but you can use panko breadcrumbs if you prefer a lighter, crunchier texture.
• 16 ounces spaghetti noodles, cooked al dente

How to Make Turkey Tetrazzini

Step 1: Preheat the oven and prepare your ingredients

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent the pasta from sticking.

Chop the onion and celery into small pieces, mince the garlic, and cut your cooked turkey into bite-sized pieces. Drain the canned mushrooms thoroughly and set them aside.

Step 2: Cook the spaghetti

Bring a large pot of water to a boil over high heat. Add salt to the water, then add the spaghetti. Cook according to the package instructions until the pasta is al dente. This means it should be tender but still have a slight firmness when you bite into it.

Drain the spaghetti in a colander and set aside. Don’t rinse it, since the starch remaining on the pasta helps the creamy sauce cling to the noodles.

Helpful tip: If you’re worried about the pasta becoming too soft during baking, cook it about one minute less than the package’s recommended al dente time.

Step 3: Sauté the vegetables

Place a large, deep skillet on the stovetop over medium to medium-high heat. Add four tablespoons of the unsalted butter and let it melt completely. Once the butter has melted, add the chopped onion, celery, and minced garlic.

Cook for approximately 2 to 3 minutes, stirring frequently with a wooden spoon or spatula, until the onion begins to turn translucent and the vegetables have softened slightly.

Be careful not to let the garlic burn, as it can develop a bitter taste. If the vegetables start browning too quickly, reduce the heat to medium.

Step 4: Add the flour

Sprinkle the three tablespoons of all-purpose flour evenly over the cooked vegetables.

Using a whisk or wooden spoon, stir continuously until the flour is fully mixed with the melted butter and vegetables.

Cook for approximately 30 to 60 seconds, stirring, to remove the raw flour taste.

The mixture will look thick and slightly pasty at this stage. That’s completely normal! This butter-and-flour mixture will help thicken the creamy sauce.

Step 5: Make the creamy sauce

Slowly pour in the chicken broth, adding a little at a time while whisking continuously. This is important because adding all the liquid at once can make it harder to break up any lumps of flour. Once the broth has been incorporated, pour in the white cooking wine and heavy cream. Add the mustard powder, salt, and black pepper.

Continue whisking over medium heat until the sauce becomes smooth and starts to thicken. You should notice small bubbles appearing around the edges as it reaches a gentle simmer.

Let the sauce cook for a few minutes, stirring frequently, until it’s thick enough to lightly coat the back of a spoon.

Helpful tip: The sauce should still be fairly pourable at this stage. Avoid cooking it until it’s extremely thick because the spaghetti will absorb some of the moisture while the casserole bakes.

Step 6: Add the turkey, mushrooms, and cheese

Reduce the heat to low. Add the cooked turkey pieces and drained mushrooms to the creamy sauce. Sprinkle in one cup of the Italian-style shredded cheese, reserving the remaining cup for the top of the casserole. Stir gently until the cheese melts and the turkey and mushrooms are evenly coated in the sauce. Taste a small spoonful of the sauce and add a little more salt or black pepper if needed.

Step 7: Combine the spaghetti and sauce

Transfer the cooked and drained spaghetti to your prepared 9×13-inch baking dish. Pour the creamy turkey and mushroom sauce evenly over the noodles. Using two large spoons or kitchen tongs, gently toss the spaghetti with the sauce until the pasta is completely coated and the turkey pieces are distributed throughout the baking dish.

Spread the mixture into an even layer.

Sprinkle the remaining cup of shredded Italian cheese evenly over the top.

Helpful tip: If the sauce has thickened more than expected, stir in a small splash of additional chicken broth before combining it with the spaghetti. This helps prevent the casserole from becoming dry.

Step 8: Make the buttery breadcrumb topping

Place the plain breadcrumbs in a small mixing bowl. Add the remaining two tablespoons of butter, softened so it’s easy to mix. Using clean fingertips or a fork, work the butter into the breadcrumbs until the mixture resembles slightly damp, coarse crumbs.

Sprinkle the breadcrumb mixture evenly over the shredded cheese, making sure to cover as much of the casserole surface as possible. This topping will bake into a lovely golden crust while the cheese underneath becomes melted and bubbly.

Step 9: Bake until golden and bubbly

Place the baking dish on the middle rack of your preheated oven. Bake uncovered at 375°F for approximately 20 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping turns golden brown.

If the breadcrumbs are browning too quickly before the middle is heated, loosely cover the dish with aluminum foil for the remaining baking time.

If the casserole needs a little extra color, you can place it under the broiler briefly, watching closely so the breadcrumbs don’t burn.

Step 10: Serve and enjoy!

Remove the baking dish from the oven and let the turkey tetrazzini rest for about five minutes before serving.

Scoop generous servings onto plates or into shallow bowls, making sure everyone gets plenty of cheesy spaghetti, tender turkey, and crispy topping.

Serve warm and enjoy!

Tips For Best Creamy Turkey Tetrazzini

A few simple tricks can make the difference between a perfectly creamy casserole and one that’s dry or overcooked.

• Don’t overcook the spaghetti. Remember that the pasta goes into the oven after boiling. Cooking it al dente helps prevent mushy noodles.
• Use fully cooked turkey. This recipe is designed for leftover roasted or cooked turkey, not raw turkey. Both white and dark meat work well.
• Don’t skip thickening the sauce. Let the broth, cream, and flour mixture gently simmer until it coats the back of a spoon. If the sauce is too thin, the casserole can become watery.
• Drain the mushrooms thoroughly. Excess liquid from canned mushrooms can thin the cream sauce and affect the final texture.
• Spread the topping evenly. Distributing the butter and breadcrumbs across the entire surface helps create a crispy, golden finish.
• Avoid overbaking. Everything is already cooked before the casserole goes into the oven, so bake just until it’s heated through, bubbly, and golden. The turkey should reach 165°F (74°C) when reheated.

When to Serve Turkey Tetrazzini

This easy turkey tetrazzini recipe is especially handy during the holidays, but it’s delicious any time of year.

• The weekend after Thanksgiving: When you’re wondering what to do with leftover turkey, turn it into a cozy pasta dinner that feels completely different from the holiday meal.
• Busy weeknights: Use leftover cooked turkey or rotisserie chicken to make dinner preparation easier.
• Casual family gatherings: The recipe makes eight servings and can be served straight from the baking dish.
• Cold fall and winter evenings: Creamy pasta, melted cheese, and a golden breadcrumb crust make this the perfect comfort food for chilly nights.
• Make-ahead family dinners: Prepare the components in advance so there’s less work to do when everyone is ready to eat.

How to Store Turkey Tetrazzini

Storing leftovers in the refrigerator

Let the leftover turkey tetrazzini cool slightly, then transfer it to an airtight container or cover the baking dish tightly. Refrigerate promptly, within two hours of cooking, and store for up to 3 days, provided the cooked turkey is still within its safe storage period.

How to reheat turkey tetrazzini

In the oven: Preheat the oven to 350°F. Place the leftover casserole in an oven-safe dish and add a small splash of chicken broth or milk if it looks dry. Cover loosely with foil and heat until hot throughout, usually about 15 to 25 minutes for smaller portions.

In the microwave: Place an individual serving in a microwave-safe bowl or plate. Add a tablespoon or two of milk or chicken broth, then cover loosely. Heat in short intervals, stirring or rotating as needed, until thoroughly heated.

For food safety, reheat leftovers to an internal temperature of 165°F (74°C).

Can you freeze turkey tetrazzini?

Yes! Turkey tetrazzini can be frozen, although cream-based sauces may separate slightly after thawing.

For best results, assemble the casserole in a freezer-safe baking dish and allow the sauce to cool before wrapping and freezing. It’s best to leave off the buttery breadcrumb topping until you’re ready to bake so it stays crisp. Wrap the dish tightly with a layer of plastic wrap followed by aluminum foil, or use a freezer-safe container with a tight-fitting lid.

Freeze for up to 2 months for best quality, assuming the cooked turkey has been stored safely before freezing. When ready to cook, thaw the casserole completely in the refrigerator, preferably overnight. Add the breadcrumb topping and bake at 375°F until the center is hot and reaches 165°F. A chilled casserole will generally need more time than the original 20-minute bake.

FAQs

What is turkey tetrazzini?

Turkey tetrazzini is a creamy baked pasta casserole traditionally made with cooked turkey, spaghetti, mushrooms, and a rich white sauce.

The ingredients are combined in a baking dish, topped with cheese or breadcrumbs, and baked until hot and bubbly.

It’s especially popular as a way to use leftover turkey after Thanksgiving because the turkey is already cooked, making dinner preparation much easier.

Can I use a different pasta instead of spaghetti?

Definitely! Although spaghetti is the traditional choice, plenty of other pasta shapes work well.

Linguine and fettuccine are great if you prefer long noodles, while penne, rotini, and egg noodles are excellent for catching the creamy sauce.

Whichever pasta you choose, cook it al dente before adding it to the casserole. Also, stick with approximately 16 ounces of dry pasta so the pasta-to-sauce ratio stays similar.

Do I need to cook the turkey before adding it to tetrazzini?

Yes. This recipe uses fully cooked turkey, which is why it’s so convenient for Thanksgiving leftovers.

You should not add raw turkey directly to the cream sauce and expect it to cook during the short baking time.

If you don’t have leftover turkey, cook your turkey separately first, then chop or shred it before adding it to the sauce.

Looking for more ways to reinvent your holiday leftovers? Use turkey, mashed potatoes, stuffing and vegetables in this easy Thanksgiving leftovers casserole, or turn smaller portions into crispy Thanksgiving leftover egg rolls. You can also browse all my Thanksgiving recipes for appetizers, sides, desserts and more holiday meal ideas.

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