The first time I made Turkey Tetrazzini, it was the week after Thanksgiving, and I had way more leftover turkey than I knew what to do with. Instead of the usual sandwiches or soups, I decided to try this classic casserole—and it completely won me over. Creamy pasta tossed with tender turkey, mushrooms, and peas, all baked under a golden topping of cheese and breadcrumbs… it’s cozy, hearty, and exactly what comfort food should taste like.
What I love most about Turkey Tetrazzini is how practical and flexible it is. You can throw it together with leftovers, swap in chicken if you don’t have turkey, or even make it vegetarian with extra veggies. It’s the kind of dish that feels nostalgic and homey, perfect for chilly nights when you want something satisfying but not fussy. Once you make it, you’ll see why it’s a timeless family favorite.
Why You’ll Love This Recipe
This Turkey Tetrazzini is the ultimate comfort food—it’s creamy, cheesy, and filling, yet easy to make with pantry staples and leftovers. The pasta is coated in a luscious sauce made with cream, broth, and Parmesan, while mushrooms and peas add flavor and color. A crispy breadcrumb topping seals the deal, giving you that satisfying contrast of textures.
It’s also a lifesaver after the holidays when you’re looking for creative ways to use up leftover turkey. Since it’s freezer-friendly and reheats beautifully, it’s also a great make-ahead meal for busy weeks.
What You’ll Need
- 12 oz spaghetti or linguine (or pasta of choice)
- 3 cups cooked turkey, shredded or cubed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 cup frozen peas
- ¼ cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup heavy cream (or half-and-half)
- ½ cup dry white wine (optional)
- 1 cup Parmesan cheese, grated
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and black pepper, to taste
- 1 cup shredded mozzarella or Gruyère cheese
- 1 cup breadcrumbs mixed with 2 tablespoons melted butter
- Fresh parsley, for garnish
Pro Tips
- Cook pasta just al dente since it will continue cooking in the oven.
- Use leftover turkey (or chicken) to save time and reduce waste.
- Deglaze with white wine for a boost of flavor.
- Don’t skip the breadcrumb topping—it adds the perfect crunch.
- Rest after baking for 10 minutes so the casserole sets before serving.
Tools You’ll Need
- Large pot for pasta
- Large skillet or sauté pan
- Whisk
- 9×13-inch baking dish
- Mixing bowls
- Wooden spoon
Substitutions and Variations
- Protein: Swap turkey for chicken, ham, or even tuna.
- Veggies: Add broccoli, spinach, or carrots instead of peas.
- Cheese: Use cheddar, Gruyère, or Swiss for different flavor profiles.
- Gluten-free: Use GF pasta and breadcrumbs.
- Lighter version: Use milk instead of cream and reduce cheese.
Make-Ahead Tips
- Assemble casserole up to 1 day in advance, cover, and refrigerate. Bake just before serving.
- Freeze unbaked casserole (without breadcrumb topping) for up to 2 months. Add topping and bake from frozen, adding extra time.
- Store leftovers in individual containers for easy reheating.
How to Make Turkey Tetrazzini
Step 1: Cook Pasta
Boil pasta in salted water until al dente. Drain and set aside.
Step 2: Make Sauce
In a large skillet, heat butter and olive oil. Sauté onion, garlic, and mushrooms until softened. Stir in flour and cook for 1 minute. Slowly whisk in broth, cream, and wine. Simmer until thickened. Stir in Parmesan, thyme, salt, and pepper.
Step 3: Add Turkey and Veggies
Stir turkey and peas into the sauce. Add cooked pasta and toss until coated.
Step 4: Assemble Casserole
Transfer the mixture to a greased 9×13 dish. Top with mozzarella (or Gruyère) and breadcrumb mixture.
Step 5: Bake
Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden brown.
Step 6: Serve
Cool slightly, garnish with parsley, and serve warm.
Serving Suggestions
- Serve with a crisp green salad or roasted vegetables.
- Pair with garlic bread for a complete comfort meal.
- Add a glass of white wine or sparkling cider for a cozy dinner.
Leftovers & Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Freeze baked casserole for up to 2 months.
Nutrition & Benefits
Turkey Tetrazzini is rich in protein from turkey and dairy, while pasta and veggies provide energy and fiber. Mushrooms add antioxidants, and peas bring vitamins and color. While creamy and indulgent, portioning with a side salad makes it part of a balanced meal.
Recipe FAQ
1. Can I use rotisserie chicken instead of turkey?
Yes, it’s a great substitute if you don’t have turkey.
2. Can I skip the wine?
Yes, just add extra broth or a splash of lemon juice.
3. Can I make this dish gluten-free?
Yes, use gluten-free pasta and flour alternatives like cornstarch.
4. How do I prevent the pasta from drying out?
Don’t overbake—cover with foil if needed for the last 10 minutes.
5. Can I add more vegetables?
Absolutely—broccoli, spinach, or zucchini work great.
6. Can I freeze individual portions?
Yes, freeze in airtight containers for easy reheating.
7. How do I reheat without drying out?
Cover with foil and reheat in the oven, or add a splash of broth when microwaving.
Creamy, Cozy, and Perfect for Leftovers
This Turkey Tetrazzini is everything you want in a casserole—creamy, cheesy, and comforting, with plenty of ways to adapt it to your taste. Whether you’re making it after Thanksgiving or just craving a hearty pasta bake, it’s a dish that brings warmth and satisfaction to the table.