Turkey Tetrazzini (Creamy Baked Pasta for Leftover Turkey)

This turkey tetrazzini is the dish that turns the day after Thanksgiving into a dinner people look forward to. Cubed leftover turkey is folded into a creamy mushroom sauce with spaghetti and peas, topped with Parmesan and breadcrumbs, and baked until golden and bubbly. It feeds 8, assembles in 20 minutes, and tastes like a completely new meal rather than a repeat of the holiday plate. Keep it in mind when the turkey leftovers start stacking up.

If you are building your Thanksgiving menu, pair this tetrazzini with Sausage & Herb Bread Stuffing and Creamy Make-Ahead Mashed Potatoes for a table where every classic side is covered.

Why This Recipe Works

• A roux sauce beats canned soup: Butter, flour, broth, and milk make a silky sauce that coats the pasta without tasting flat.
• Undercooked pasta finishes in the oven: Cooking the spaghetti just shy of al dente keeps it from turning mushy during the bake.
• Mushrooms add savory depth: Browned mushrooms give the sauce a meaty background that plain cream sauce lacks.
• The topping stays crisp: Parmesan and buttered breadcrumbs brown on top while the pasta below stays creamy.

Ingredients

• 12 oz (340 g) spaghetti, broken into thirds
• 4 tablespoons (56 g) unsalted butter, divided
• 8 oz (225 g) mushrooms, sliced
• 1 small onion, finely diced (about 1/2 cup / 80 g)
• 2 garlic cloves, minced
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) chicken broth
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 cup (100 g) grated Parmesan cheese, divided
• 4 cups (560 g) cubed cooked turkey
• 1 cup (140 g) frozen peas, thawed
• 1/2 teaspoon (3 g) fine salt
• 1/4 teaspoon (0.5 g) black pepper
• 1/4 teaspoon (0.5 g) ground nutmeg
• 1/2 cup (30 g) plain breadcrumbs

(full list in card)

How to Make Turkey Tetrazzini

Step 1: Cook the pasta and heat the oven

Heat the oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish. Cook the spaghetti in salted water for 2 minutes less than the package directions for al dente, then drain and set aside.

Step 2: Brown the mushrooms and build the sauce

Melt 3 tablespoons (42 g) of the butter in a large skillet over medium-high heat. Brown the mushrooms and onion for 5 to 6 minutes, then stir in the garlic for 30 seconds. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the broth, milk, and cream, then simmer for 3 to 4 minutes until thickened.

Step 3: Combine everything

Stir 3/4 cup (75 g) of the Parmesan into the sauce until melted, then season with salt, pepper, and nutmeg. Fold in the turkey, peas, and drained spaghetti until everything is evenly coated. Transfer to the prepared baking dish.

Step 4: Top and bake

Melt the remaining 1 tablespoon (14 g) of butter and toss it with the breadcrumbs and remaining 1/4 cup (25 g) of Parmesan. Scatter over the pasta. Bake, uncovered, for 25 to 30 minutes until bubbly and golden on top. Rest for 10 minutes before serving.

Tips

• Use both light and dark turkey meat: A mix of breast and thigh meat keeps the casserole moist and flavorful.
• Do not skip the pasta water trick: If the sauce looks too thick before baking, add a splash of the starchy pasta water to loosen it.
• Assemble ahead if you like: Cover the unbaked casserole and refrigerate for up to 1 day. Add 10 minutes to the bake time when baking from cold.
• Let it rest before scooping: Ten minutes of resting lets the sauce set, so servings hold together instead of sliding apart.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 325°F (165°C) oven until warmed through, adding a splash of milk if the sauce has thickened. For longer storage, freeze portions in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use chicken instead of turkey?

Yes. The same amount of cooked chicken works in place of turkey, which makes this a good year-round pasta bake, not just a holiday leftover dish.

Can I make tetrazzini without mushrooms?

Yes. Leave the mushrooms out and add an extra 1/2 cup (70 g) of peas or diced cooked carrots. The sauce will still be creamy, though a little less savory.

Why is my tetrazzini dry?

It was most likely baked too long or the pasta absorbed too much sauce before baking. Keep the bake to 25 to 30 minutes and make sure the pasta is well coated before it goes into the dish.

Can I freeze turkey tetrazzini?

Yes. Freeze the baked casserole in portions for up to 2 months. Thaw overnight in the fridge and reheat covered, with a splash of milk, until hot throughout.

“Turkey Tetrazzini” by CityMama (Stefania Pomponi Butler), CC BY-SA 2.0 — https://commons.wikimedia.org/wiki/File:Turkey_Tetrazzini.jpg