This turkey tetrazzini recipe is the ultimate comfort food—rich, creamy, and full of flavor. It’s a great way to repurpose leftover turkey into a filling meal that feels fresh and satisfying. The creamy sauce, tender pasta, savory mushrooms, and melted cheese come together in a deliciously satisfying bake. Plus, it can be made ahead and freezes well, making it ideal for busy weeknights or post-holiday dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked turkey, shredded or chopped
Spaghetti or linguine, cooked and drained
Butter
Onion, finely chopped
Garlic, minced
Mushrooms, sliced
All-purpose flour
Chicken or turkey broth
Milk or heavy cream
Sour cream
Salt
Black pepper
Parmesan cheese
Shredded mozzarella or Swiss cheese
Parsley (optional, for garnish)
Directions
Preheat your oven and lightly grease a casserole dish.
Cook the pasta according to package instructions and set aside.
In a large skillet, melt butter over medium heat. Sauté onions, garlic, and mushrooms until soft and golden.
Stir in flour and cook for 1 minute to create a roux.
Gradually whisk in broth and milk, stirring constantly until thickened.
Remove from heat and stir in sour cream, salt, pepper, and half the Parmesan cheese.
Add the cooked turkey and pasta, mixing until well coated.
Transfer the mixture to the prepared baking dish.
Sprinkle the top with mozzarella and the remaining Parmesan cheese.
Bake until bubbly and golden, then garnish with parsley and serve.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Chicken Tetrazzini: Substitute turkey with cooked chicken for a classic version.
No Mushrooms: Omit mushrooms if desired or replace with peas or broccoli.
Lighter Option: Use low-fat milk, light sour cream, and whole wheat pasta.
Add a Crunchy Topping: Sprinkle with buttered breadcrumbs or crushed crackers before baking.
Spicy Twist: Add a pinch of red pepper flakes or hot sauce to the sauce for heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual servings or bake at 350°F until warmed through. Add a splash of milk or broth if the sauce has thickened too much.
You can also freeze the unbaked or baked casserole for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What is turkey tetrazzini?
It’s a baked pasta casserole made with turkey, a creamy mushroom sauce, and cheese—perfect for using leftover turkey.
Can I use rotisserie chicken instead of turkey?
Yes, rotisserie or leftover chicken works just as well in this recipe.
Do I need to use spaghetti?
No, any long pasta like linguine, fettuccine, or even penne or egg noodles can be used.
Can I make this ahead of time?
Yes, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Is it freezer-friendly?
Absolutely. You can freeze it before or after baking. Just wrap it tightly and thaw before reheating.
How do I keep the sauce from curdling?
Use medium heat and stir constantly when making the sauce. Don’t boil it after adding sour cream.
Can I make it without dairy?
You can use dairy-free milk, cheese, and sour cream alternatives to make it suitable for a dairy-free diet.
What vegetables can I add?
Try peas, spinach, broccoli, or bell peppers for added color and nutrition.
What cheese works best?
Mozzarella, Swiss, or Monterey Jack melt well. Parmesan adds flavor, so keep that if possible.
What should I serve with turkey tetrazzini?
A fresh green salad or steamed vegetables pair perfectly with this rich, creamy dish.
Conclusion
Turkey tetrazzini is a classic, comforting way to turn leftover turkey into a satisfying family meal. With tender pasta, savory mushrooms, and a rich, cheesy sauce, it’s a dish that’s easy to make and hard to resist. Whether you’re feeding a crowd or planning ahead, this casserole is a deliciously dependable go-to for any occasion.
Turkey tetrazzini is a creamy baked pasta casserole made with tender turkey, savory mushrooms, and a rich cheese sauce. It’s a comforting and delicious way to use up leftover turkey, perfect for weeknight dinners or holiday leftovers.
Ingredients
3 cups cooked turkey, shredded or chopped
12 oz spaghetti or linguine, cooked and drained
3 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
3 tbsp all-purpose flour
1 1/2 cups chicken or turkey broth
1 cup milk or heavy cream
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
1/2 cup grated Parmesan cheese, divided
1 1/2 cups shredded mozzarella or Swiss cheese
Chopped parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, melt butter. Sauté onion, garlic, and mushrooms until soft and golden, about 5–7 minutes.
Stir in flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in broth and milk, cooking and stirring until the sauce thickens, about 3–5 minutes.
Remove from heat and stir in sour cream, salt, pepper, and 1/4 cup Parmesan cheese.
Add cooked turkey and pasta to the sauce and mix until well coated.
Transfer the mixture to the prepared casserole dish. Sprinkle the top with mozzarella cheese and remaining Parmesan.
Bake for 25–30 minutes, or until bubbly and golden on top.
Garnish with chopped parsley before serving, if desired.
Notes
Use rotisserie chicken instead of turkey for a classic chicken tetrazzini.Add vegetables like peas, broccoli, or spinach for extra nutrition.Top with breadcrumbs for a crunchy topping.Can be assembled ahead and refrigerated up to 24 hours before baking.Freezes well before or after baking — thaw in the fridge overnight before reheating.
