Turkey Tetrazzini is one of the best ways to use up that leftover Thanksgiving Turkey. This easy to make turkey pasta dish is one that has a total comfort food flavor that is perfect for using left over turkey. Chunks of tender turkey, with peas carrots and pasta in a creamy sauce then baked in a casserole dish for one amazing comfort food to use up those left overs.
Easy Turkey Tetrazzini Recipe
This pasta casserole is one that I look forward to making each year after a holiday. I purposely get extra large turkeys so we have lots of leftovers to use and make meals out of for days after the holiday.
This easy pasta casserole has tender pieces of turkey mixed with cooked pasta, peas and carrots and then a creamy sauce all mixed together. Then it is topped with cheese and baked in the oven. It goes perfect with that left over bread or a loaf of fresh crusty bread and a salad like our copy cat Olive Garden Salad or Caesar Salad.
Looking for more recipes to use left over turkey? Check these out!
This Turkey Tetrazzini recipe uses no “cream of” anything soup, to make it creamy we use a combination of chicken stock, milk and heavy cream. While I do think condensed soups have their place in making easy pasta casserole recipes, this is not one of them. The sauce is easy to make, starting out with a roux, then adding chicken stock, milk and heavy cream and then the different veggies, I find that the homemade sauce is a much better option then using condensed soups.
Variations of this Recipe
The great thing about this recipe is that while the basics of the cream sauce and the turkey are needed, you can change things up when it comes to the veggies that you have on hand easily and if you do not have any left over turkey, then you can make a simple roasted turkey breast to use, this will also work with a rotisserie chicken or leftover chicken breasts.
You can totally change up the veggies in this if you want to. I normally use frozen peas and carrots mixture, but if you want to use frozen mixed veggies you can too. If you have left over veggies like roasted carrots, roasted cauliflower or roasted broccoli you can totally add those into the Turkey Tetrazzini as well.
Turkey Tetrazzini Ingredients
- Spaghetti
- butter
- Fresh mushrooms
- all purpose flour
- chicken broth
- milk
- heavy cream
- garlic powder
- salt
- pepper
- lemon juice
- cooked turkey breast, chopped
- frozen peas and carrots mix
- parmesan cheese
- bread crumbs
How to make Turkey Tetrazzini
Heat oven to 375ºF.
Bring a large pot of water seasoned with salt up to a rolling boil. Break the spaghetti in half and cook to al dente, save 1/2 cup of the cooking liquid in a separate bowl and drain the rest. After draining put the pasta back into the pasta pot.
In a large skillet over medium heat saute 1 tablespoon of butter and mushrooms until the mushrooms have browned, remove from pan, and set them aside.
Add four tablespoons of butter to the pan, once the butter has melted whisk in the flour and stir constantly for 2 minutes until the mixture is golden brown (this is called a roux).
Slowly whisk in the chicken stock, milk, heavy cream, garlic, salt, and pepper to the roux will constantly whisking to avoid lumps. Cook for 3-4 minutes until the mixture is bubbling and smooth.
Stir in the mushrooms, lemon juice, turkey, peas, carrots, and 3/4 cup of the parmesan cheese.
Pour the creamy turkey sauce into the pasta pot with the pasta and mix well. If the mixture is too thick add in some of the cooking water.
Pour the pasta and sauce mixture into a 9×13 greased pan.
In a small bowl combine the remaining cheese and bread crumbs.
Spread the mixture of the top of the pasta, bake for 30 minutes.
Easy Pasta Recipes
- Shrimp Alfredo
- Olive Garden Alfredo
- Easy Baked Ziti
- One Pot Chicken Alfredo
- Chicken Asparagus Alfredo Pasta
- Tuna Noodle Casserole
Turkey Tetrazzini
Ingredients
- 16 ounces spaghetti
- 5 tablespoons butter
- 8 ounces mushrooms sliced
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon lemon juice
- 3 cups cooked turkey breast chopped
- 1 cup frozen peas and carrots mix
- 1 cup parmesan cheese
- 1/2 cup bread crumbs
Instructions
- Heat oven to 375ºF.
- Bring a large pot of water seasoned with salt up to a rolling boil. Break the spaghetti in half and cook to al dente, save 1/2 cup of the cooking liquid in a separate bowl and drain the rest. After draining put the pasta back into the pasta pot.
- In a large skillet over medium heat saute 1 tablespoon of butter and mushrooms until the mushrooms have browned, remove from pan, and set them aside.
- Add four tablespoons of butter to the pan, once the butter has melted whisk in the flour and stir constantly for 2 minutes until the mixture is golden brown (this is called a roux).
- Slowly whisk in the chicken stock, milk, heavy cream, garlic, salt, and pepper to the roux will constantly whisking to avoid lumps. Cook for 3-4 minutes until the mixture is bubbling and smooth.
- Stir in the mushrooms, lemon juice, turkey, peas, carrots, and 3/4 cup of the parmesan cheese.
- Pour the creamy turkey sauce into the pasta pot with the pasta and mix well. If the mixture is too thick add in some of the cooking water.
- Pour the pasta and sauce mixture into a 9×13 greased pan.
- In a small bowl combine the remaining cheese and bread crumbs.
- Spread the mixture of the top of the pasta, bake for 30 minutes.
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