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Creamy Turkey Tetrazzini (The Best Leftover Turkey Recipe!)

A rich, creamy, comforting pasta bake that transforms leftover turkey into a delicious and satisfying dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 oz spaghetti or linguine
  • 3 cups cooked turkey shredded
  • 3 tbsp butter
  • 1 onion diced
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 3 tbsp flour
  • 2 cups broth chicken or turkey
  • 1 cup heavy cream or half-and-half
  • 1 cup mozzarella shredded
  • 0.5 cup parmesan grated
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp Italian seasoning optional
  • 2 tbsp parsley chopped, optional

Equipment

  • Large skillet
  • Pasta pot
  • Casserole dish
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13 casserole dish.
  2. Cook spaghetti until al dente, drain, and set aside.
  3. Melt butter in a skillet. Add onion and cook until softened.
  4. Add garlic and mushrooms and sauté until mushrooms brown.
  5. Sprinkle flour over vegetables and stir to form a roux.
  6. Slowly whisk in broth until smooth and thickened.
  7. Stir in cream, parmesan, salt, pepper, and Italian seasoning.
  8. Add pasta and turkey to the sauce and mix to coat.
  9. Transfer mixture to casserole dish and top with mozzarella.
  10. Bake for 25–30 minutes or until bubbly and golden.
  11. Let cool 5–10 minutes before serving; garnish with parsley.

Notes

For extra crunch, top with buttered breadcrumbs. Add frozen peas for a classic variation.