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Creamy Baked Turkey Tetrazzini is one of my best leftover turkey recipes! This simple, classic pasta bake is made with tender cooked spaghetti and turkey tossed in a homemade mushroom cream sauce, then baked beneath a layer of crunchy panko and parmesan. It’s the perfect lazy, post-holiday meal to use up those Thanksgiving leftovers.
If you’re wondering what to do with a bucketload of leftover roast turkey, you’ll love this delicious and creamy turkey tetrazzini! I don’t know about you, but once Thanksgiving has come and gone, I don’t even want to look at my oven for at least a week. This is why I opt to get this Baked Turkey Tetrazzini recipe cooked the day after Thanksgiving while there’s still leftover turkey in the fridge. I bake it all up into this easy, one-shot, garlicky turkey recipe to tide us over for the next few days.
Turkey Tetrazzini Ingredients
- Spaghetti: You’ll need about a pound of spaghetti.
- Butter and Olive Oil
- Garlic: Freshly minced garlic.
- Baby Bella Mushrooms: Any white or brown mushrooms will work, but I like to use baby mushrooms.
- Chicken Broth: I use a low-sodium broth or stock so that the recipe doesn’t come out overly salty.
- Flour: Just regular all-purpose flour, for thickening the mushroom sauce.
- Heavy Cream: You can use half-and-half or 2% milk if you prefer it lighter.
- Leftover Turkey: Gather up that leftover cooked turkey from the fridge, and chop it into bite-sized chunks.
- Mozzarella Cheese: I melt shredded mozzarella into the cream sauce for next-level ooey-gooey, melty creaminess.
- Frozen Peas: Totally optional.
- Panko Bread Crumbs: Panko crumbs make the best topping for baked pasta recipes.
- Parmesan Cheese: Freshly grated, to combine with the panko for extra flavor.
- Salt and Pepper
How to Make Baked Turkey Tetrazzini
While the oven preheats, get your spaghetti cooked al dente according to the directions on the package. Set aside the pasta, along with a greased baking dish, and then get started on the cream sauce.
- Make the Mushroom Sauce: Saute the garlic in a Dutch oven with butter and olive oil, then add the mushrooms and a half cup of chicken broth. After a few minutes, add the rest of the butter and additional olive oil, and then whisk in the flour. Finally, pour in the remaining broth along with heavy cream. Toss in a pinch of salt and pepper, then simmer to thicken.
- Add Turkey: Next, stir the chopped turkey, shredded mozzarella, and green peas into the sauce.
- Add Spaghetti: Next, toss the spaghetti in the cream sauce to coat. Transfer the spaghetti and sauce to the baking dish and then mix up the topping.
- Make the Topping: In a separate bowl, whisk together the panko, parmesan, and the last of the olive oil. Spread the topping evenly over the top of the spaghetti in the pan.
- Bake: Finally, bake the tetrazzini at 350ºF until the top is crisp and golden, between 22 to 25 minutes. Be sure to let the casserole rest on the counter for 10 minutes or so, before serving.
Recipe Tips And Variations
- Extra Cheese: For even more cheesiness, stir a blend of cheeses into the sauce. Mix mozzarella with other melty varieties like, grated cheddar or provolone.
- Add Herbs: Bring additional flavor to your tetrazzini with fresh or dried herbs, like parsley, basil, oregano, thyme, and/or rosemary.
- Add Veggies: Add extra veggies such as diced zucchini, carrots, or even cherry tomatoes. It’s also another great excuse to use up more Thanksgiving leftovers, like Honey Roasted Butternut Squash or Roasted Green Beans.
- Chicken Tetrazzini: This recipe is a wonderful way to use up leftover holiday turkey. However, it’s just as good when I make it with chopped cooked chicken, too! You can also swap out turkey or chicken for diced holiday ham instead.
- Add Bacon: Smokey, crispy cooked bacon is great to add to the mushroom sauce or sprinkle overtop once the tetrazzini is baked.
Serving Suggestions
A cozy baked turkey tetrazzini goes with a crusty No-Knead Skillet Bread and my Apple Bacon Salad with Homemade Maple-Balsamic Vinaigrette. Don’t forget the Breadsticks, Sweet and Spicy Carrots and Green Beans, or this Kale Quinoa Salad. My Roasted Potatoes and Carrots and this Crispy Air Fryer Roasted Broccoli would pair well, too.
Storing and Reheating Leftovers
- This baked turkey tetrazzini can be stored airtight in the fridge for 3 to 4 days or in the freezer for up to 3 months. Defrost the turkey tetrazzini overnight in the fridge, then reheat in the oven.
- Reheat portions in the oven at 350ºF, or in the microwave until warmed through.
More Ways to Use Leftover Turkey
- Leftover Turkey and Wild Rice Casserole
- Cranberry Turkey Quesadillas
- Leftover Turkey Pot Pie
- Leftover Turkey Salad Sandwiches
- Turkey Corn Chowder
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Baked Turkey Tetrazzini
Ingredients
- 1 pound spaghetti
- 4 tablespoons butter,, divided
- 4 tablespoons olive oil,, divided
- 4 cloves garlic,, minced
- 16 ounces sliced baby bella mushrooms
- 3 cups low sodium chicken broth,, divided
- ¼ cup all purpose flour
- 1 cup heavy cream
- salt and fresh ground black pepper,, to taste
- 5 to 6 cups chopped leftover cooked turkey
- 1 cup shredded mozzarella cheese
- 1 cup frozen peas
- 1 cup panko bread crumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 350˚F.
- Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Cook spaghetti according to the directions on the package. Drain.
- Meanwhile, melt 1 tablespoon butter and 1 tablespoon olive oil in a Dutch Oven set over medium heat.
- Stir in the garlic and cook for about 15 seconds, or until fragrant.
- Add in the mushrooms and ½ cup chicken broth; cook for 5 minutes, or until mushrooms are soft.
- Add remaining butter and 1 tablespoon olive oil to the skillet, and whisk in the flour.
- Cook for 2 to 3 minutes.
- Slowly add in remaining chicken broth and heavy cream; whisk until completely smooth.
- Season with salt and pepper and bring to a simmer; cook for 5 minutes, or until thickened.
- Stir in the chopped turkey, mozzarella cheese, and peas.
- Add the cooked spaghetti and toss until well combined.
- Transfer the mixture to previously prepared baking dish. Set aside.
- In a mixing bowl combine the panko crumbs, parmesan cheese, and remaining olive oil.
- Sprinkle the panko mixture over the top of the baking dish.
- Bake for 22 to 25 minutes, or until golden on top.
- Remove from oven and let cool for 10 to 15 minutes before serving.
Notes
- Pasta: I use spaghetti to make Tetrazzini, but you can use any kind of noodles that you like, or have on hand.
- Turkey: This is a great recipe for Thanksgiving turkey leftovers, but don’t stop there! You can always use leftover chicken or even chopped up seafood.
- Cheese: Mozzarella is my go-to for turkey tetrazzini, but you can mix it up with a bit of shredded cheddar and provolone.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Perfect dish! Lovin’ those mushrooms!
Thank you so much! Please enjoy! 🙂
Looks really good!! Can’t wait to give it a try!!
I hope you enjoy it! Thank YOU! 🙂
Wonderful way to work turkey into dinner. Love the tip about adding more veggies!
I hope you enjoy it! Thank YOU! 🙂
Such an amazing dish! I’d love to make this for dinner!
Thank YOU! I hope you enjoy it! 🙂
Now I know what I will make for dinner next weekend!
I hope you’ll love it! Thank YOU! 🙂
What a fantastic looking dish. Love every ingredient that goes into this!
Thank you so much! I hope you love it! 🙂