Turkey Tetrazzini Recipe

If you’ve ever wondered how to turn your leftover turkey into a comforting, crowd-pleasing dish, you’re going to love this Turkey Tetrazzini Recipe. It’s creamy, cheesy, and packed with tender turkey and mushrooms that blend perfectly with spaghetti. I absolutely love how this turns out—it’s like a warm hug in casserole form. Whether you’re looking for an easy post-holiday meal or a new weeknight favorite, stick around because this recipe is fan-freaking-tastic!

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Ingredients You’ll Need

Every ingredient in this Turkey Tetrazzini Recipe is carefully chosen to build that rich, creamy texture and flavor that makes this dish so irresistible. Plus, you probably already have many of these pantry staples and fridge essentials on hand.

• Spaghetti: I recommend cooking it al dente because it’ll hold up nicely in the creamy sauce without turning mushy after baking.
• Salted butter: Adds richness and helps soften the onions and garlic just right.
• Onion: Diced small to melt into the sauce and boost savory depth.
• Garlic: Minced fresh garlic brings that classic flavor you can’t miss.
• Mushrooms: Sliced cremini or button mushrooms add a hearty earthiness — don’t skip them!
• All-purpose flour: This is the thickening agent, so your sauce turns luxuriously creamy, not runny.
• Reduced sodium chicken broth: For the base of your sauce, reduced sodium lets you control the seasoning perfectly.
• Garlic spreadable cream cheese: This is my secret weapon to add creamy tang and extra garlic flavor throughout the sauce.
• Half and half (or light cream): Use half and half for a lighter finish or light cream for extra indulgence.
• Salt and black pepper: To taste — seasoning is key here, so be sure to adjust as you go.
• Fresh parsley: Chopped fresh parsley at the end adds a bright pop of color and freshness.
• Italian seasoning: A blend of herbs that brings warmth and aromatic layers to the dish.
• Cooked chopped turkey: This recipe turns your leftover turkey into star player status.
• Mozzarella cheese: Use half inside the casserole and half for topping to get that gooey, melty texture everyone loves.
• Parmesan cheese: Sprinkled on top at the end for a sharp, nutty contrast — trust me, it elevates the whole dish.

Variations

I love how versatile this Turkey Tetrazzini Recipe is—you can tweak it depending on what you have, your dietary needs, or simply your flavor mood. Here are a few ways I like to switch it up:

• Vegetarian: Swap turkey for sautéed zucchini and bell peppers for a veggie-packed version that’s just as comforting.
• Gluten-Free: Use gluten-free pasta and a gluten-free flour blend to make this safe for gluten-sensitive folks (it works great!).
• Spicier Kick: Add a pinch of red pepper flakes to the sauce or sprinkle some cayenne for a little heat that wakes up the flavors.
• Cheesier Twist: Mix in some sharp cheddar or Gruyère cheese along with mozzarella for a deeper cheesy profile.
• Herb Swap: Try fresh thyme or rosemary instead of Italian seasoning for a different herbal vibe.

How to Make Turkey Tetrazzini Recipe

Step 1: Cook the Spaghetti Just Right

Start by boiling your spaghetti until it’s al dente—meaning just firm to the bite. This is super important because the pasta will keep cooking in the oven, and you don’t want it to become mushy. Once cooked, drain and set aside. I usually toss mine with a small drizzle of olive oil to keep the strands from sticking together while I work on the sauce.

Step 2: Sauté the Base Flavors

In a large skillet over medium heat, melt the butter then add the diced onion and minced garlic. Cook until they’re softened and smelling amazing—usually about 3-4 minutes. Next, stir in your sliced mushrooms and sauté for an additional 3 minutes. This step builds the savory foundation you need for a rich sauce.

Step 3: Make the Creamy Sauce

Sprinkle the all-purpose flour evenly over the mushroom mixture and stir it in, cooking for about a minute to eliminate the raw flour taste. Then pour in the chicken broth and half and half all at once, whisking continuously. Keep cooking until the sauce thickens and bubbles—let it boil gently for 1 full minute. Turn off the heat and stir in the garlic cream cheese until it melts completely into the sauce. Finally, add chopped parsley, Italian seasoning, plus salt and pepper to taste.

Step 4: Combine and Bake

In a big bowl, gently mix together the cooked spaghetti, tender turkey chunks, half of the shredded mozzarella, and your gorgeous creamy sauce. Pour everything into a greased 9×13 baking dish, then sprinkle the remaining mozzarella over the top. Cover it with foil and pop it into a 350°F oven for 20 minutes. After that, remove the foil, sprinkle parmesan cheese evenly over the casserole, and bake uncovered for another 10-15 minutes until the cheese is golden and bubbly.

How to Serve Turkey Tetrazzini Recipe

Garnishes

I love topping my Turkey Tetrazzini with a sprinkle of fresh parsley for color and brightness. Sometimes I also add a tiny drizzle of truffle oil for a luxurious touch. If you want some crunch, toasted breadcrumbs or crushed seasoned crackers sprinkled on top before baking add a fantastic texture contrast.

Side Dishes

Since the tetrazzini is rich and creamy, I usually pair it with light, fresh sides like a crisp green salad with lemon vinaigrette or roasted asparagus. Garlic bread or warm dinner rolls are also stellar companions when you want to soak up every bit of that luscious sauce.

Creative Ways to Present

For holiday dinners or potlucks, I like to serve Turkey Tetrazzini in individual ramekins, topped with a sprinkle of parmesan and fresh herbs—everyone feels like they have their own personal, fancy comfort meal. You can also layer the tetrazzini in clear glass casserole dishes to show off the cheesy layers, which always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover Turkey Tetrazzini in an airtight container in the fridge, where it keeps well for up to 4 days. It reheats perfectly, and since it thickens after chilling, I usually add a splash of milk or chicken broth before warming to loosen it back up.

Freezing

This is a fantastic freezer-friendly dish. I freeze it in individual or family-sized portions wrapped tightly in foil and plastic wrap. When you want to enjoy it, thaw overnight in the fridge then reheat covered in the oven at 350°F until warmed through, about 20-30 minutes. It’s surprisingly close to fresh!

Reheating

For the best texture when reheating, I prefer the oven over the microwave. Cover the dish with foil and heat at 350°F for 20 minutes, then remove the foil and bake another 5-10 minutes to refresh that bubbly top. If you’re short on time, microwave reheats fine—just add a splash of cream or broth and heat in intervals to avoid drying out.

FAQs

Final Thoughts

This Turkey Tetrazzini Recipe has become a staple in my household because it’s not only delicious but also a smart way to use up leftover turkey without feeling like you’re eating leftovers. It’s creamy comfort food with a little elegance that never disappoints. I encourage you to try it—you’ll find the flavors and textures so satisfying that it’ll quickly earn a spot in your regular rotation. Plus, it’s perfect for feeding a crowd or prepping ahead for busy weeknights. Trust me, your family is going to go crazy for this one!

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