Turkey Tetrazzini Recipe

This classic Turkey Tetrazzini is made with tender, cooked turkey, spaghetti, sautéed mushrooms, and a creamy white wine sauce, all topped with a buttery breadcrumb and cheese crust. This recipe creates a decadent, rich, and comforting baked casserole that’s a perfect way to use up leftover turkey from a holiday meal. It’s an easy and satisfying dish that’s ideal for a cozy family dinner and is hearty enough to serve 6-8 people.

Turkey Tetrazzini Ingredients

• 1 pound spaghetti
• 4 tablespoons butter
• 8 ounces fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup dry sherry or white wine (optional)
• 3 cups cooked turkey, diced or shredded
• 1/2 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

How To Make Turkey Tetrazzini

1. Cook the pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the spaghetti and cook until it is al dente (firm to the bite). Drain the pasta and set it aside.
2. Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and chopped onion, and cook for 6-8 minutes, until they are soft and golden brown. Add the minced garlic and cook for another minute until fragrant.
3. Make the sauce: Sprinkle the flour over the vegetables and stir for 1 minute to cook the flour. Slowly whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. If using, stir in the sherry or white wine. Continue to cook until the sauce thickens and begins to bubble.
4. Assemble the casserole: Stir in the cooked turkey and thawed peas, then add the cooked spaghetti, and toss everything together to coat it completely in the sauce. Pour the mixture into a prepared 9×13-inch baking dish.
5. Bake the tetrazzini: In a small bowl, mix the Parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole. Bake for 25-30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.

Recipe Tips

• Don’t overcook the pasta: Cook the spaghetti until it’s just al dente, or even a minute shy of the package directions. It will finish cooking in the oven and absorb some of the sauce without getting mushy.
• A from-scratch sauce is best: This recipe uses a roux (a simple mixture of flour and fat) to create a thick, creamy sauce from scratch, which provides a much richer and more nuanced flavor than using canned soup.
• Use leftover turkey: This dish is a classic way to use up leftover holiday turkey, which is already cooked and full of flavor. You can also use cooked chicken if you don’t have turkey on hand.
• Add other vegetables: Feel free to add other vegetables to the sauté step, such as chopped celery or green peas. This can add more flavor, color, and texture to the finished casserole.

What To Serve Turkey Tetrazzini

This rich and hearty casserole is a meal in itself, but a simple side dish can complete the meal. Serve it with a fresh green salad tossed in a light vinaigrette to cut through the richness. A side of roasted asparagus or steamed green beans also pairs well. A simple crusty bread is perfect for mopping up any extra sauce.

How To Store Turkey Tetrazzini Leftovers

Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb more sauce over time, so you may want to add a splash of milk or broth when reheating to make it creamy again. Freeze: Turkey tetrazzini freezes well. Transfer the cooled casserole to a freezer-safe dish and cover it tightly with plastic wrap and foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.

Turkey Tetrazzini Nutrition Facts

• Calories: 510 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 28g

Frequently Asked Questions

• Can I use canned cream of mushroom soup? Yes, for a faster version, you can replace the butter, flour, and chicken broth with two cans of condensed cream of mushroom soup and one cup of milk.
• Can I make this ahead of time? Yes. You can assemble the entire casserole (up to the point of baking) and store it, covered, in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time to ensure it is heated through.
• What kind of pasta works best? Spaghetti or linguine are classic choices for tetrazzini. Their long strands hold the creamy sauce beautifully. However, you can also use other pasta shapes like penne or egg noodles.

Try More Recipes:

• Tuscan Chicken Soup Recipe
• Twice-Baked New Potatoes Recipe
• Twice Baked Potato Casserole Recipe