Turkey Tetrazzini is a rich and creamy casserole recipe that is made with spaghetti, turkey, and peas in a Parmesan and mozzarella cheese sauce. It’s a delicious family-friendly meal and a great way to use up leftover turkey from the holidays, as well.
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Classic chicken tetrazzini was created over 100 years ago in California and named after opera singer Luisa Tetrazzini.
While this Italian-inspired recipe is traditionally made with chicken or seafood, there are now many other versions, including my recipe for Ham Tetrazzini and this recipe for Turkey Tetrazzini.
Common elements of most versions of a tetrazzini recipe are spaghetti, meat or seafood, and a rich Béchamel sauce made with wine, cream, and cheese. The casserole can be topped with breadcrumbs or additional cheese prior to baking, if desired.
Don’t be intimidated by the idea of making your own Béchamel sauce. It’s very easy and in the instructions I walk you through how to make it step-by-step without fail. It tastes so much better than store bought cream soups!
This dish is comfort food at its best! You and your family and friends will love enjoying this meal on a cool fall or winter evening.
Why This Recipe Works
Turkey Tetrazzini is an easy recipe to make. It can also be prepared ahead of time, stored in the refrigerator or freezer, and baked later, when needed. Using leftover Thanksgiving turkey also makes putting this dish together even simpler.
It’s fancy enough to impress dinner guests, but also a very family-friendly meal.
This recipe can easily be made gluten free simply by using gluten free pasta and flour.
Step-By-Step Instructions
Ingredients
- 1 pound spaghetti (cooked): you can use other pasta shapes, or gluten free pasta, if preferred. Drizzle the cooked and drained spaghetti with a small amount of olive oil to keep it from sticking together as it cools.
- 4 tablespoon butter
- 1 onion (diced)
- salt
- pepper
- 2 cloves garlic (minced)
- 1/2 cup white wine
- 1/4 cup all purpose flour: you can use gluten free flour, if needed.
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup turkey stock: you can use chicken stock instead.
- 4 ounces mozzarella cheese(shredded): we recommend shredded cheese from a block to avoid the added starches added to pre-shredded bags of cheese.
- 4 ounces Parmesan cheese (shredded)
- 1 cup peas: I use frozen peas.
- 1 1/2 pounds turkey (cooked and diced or shredded)
- Bread crumbs (optional topping)
- Parsley (minced, optional garnish)
Chef’s Tip: many tetrazzini recipes include additional vegetables, most often mushrooms. If you want to add more veggies, add them in with the onions.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Cook the spaghetti according to the directions on the package until al dente. Drain and drizzle with a small amount of olive oil to keep it from sticking while it cools. Set aside to cool.
Dice the onion, mince the garlic, and shred both of the cheeses.
Preheat your oven to 350°F.
Create!
Melt the butter over medium heat in a large, deep skillet.
Add the onions and cook until starting to turn translucent, about 3 to 5 minutes, stirring often.
Stir in the garlic and cook an additional 30 to 60 seconds.
Slowly pour in the wine and continue to cook a few more minutes to reduce it by about half.
Stir in the flour and cook an additional minute.
Slowly add the milk, while stirring, and cook another couple of minutes to allow it to thicken.
Add the heavy cream, then the chicken stock. Cook another few minutes. The sauce will be somewhat thick at this point.
Remove the skillet from the heat and stir in the cheeses until melted and well blended.
Mix in the peas, turkey, and spaghetti.
Taste and add salt and pepper, as needed.
Transfer to a large casserole dish.
If you would like, you can add extra cheese and/or breadcrumbs to the top of the casserole.
Bake for about 20 minutes, or until hot and bubbly.
Present!
Garnish with fresh parsley, if preferred. Serve hot.
Tips and Techniques
- It is recommended to shredded cheese from a block to avoid the added starches added to pre-shredded bags of cheese. These starches can make your sauce grainy in texture.
- If you want to add more vegetables to your tetrazzini, such as sliced mushrooms, cook them in with the onions.
- To make this recipe gluten free, simply use gluten free flour or cornstarch, gluten free pasta, and gluten free breadcrumbs if you want to add them as a topping.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen, tightly covered, prior to baking for up to three months. Thaw in the refrigerator overnight before baking. Be aware that the texture of the sauce may be different after being frozen.
More Leftover Turkey Recipes
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Turkey Tetrazzini
Ingredients
- 1 pound spaghetti
- 4 tablespoon butter
- 1 onion (diced)
- salt
- pepper
- 2 cloves garlic (minced)
- 1/2 cup white wine
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup turkey stock (or chicken stock)
- 4 ounces mozzarella cheese (shredded)
- 4 ounces Parmesan cheese (shredded)
- 1 cup peas
- 1 1/2 pounds turkey (cooked and diced or shredded)
- bread crumbs (optional topping)
- parsley (minced, optional garnish)
Instructions
- Preheat oven to 350°F.
- Cook the spaghetti according to the directions on the package until al dente. Drain and drizzle with a small amount of olive oil to keep it from sticking while it cools. Set aside to cool.1 pound spaghetti
- Melt the butter over medium heat in a large, deep skillet.4 tablespoon butter
- Add the onions and season with a pinch of salt and pepper. Cook until starting to turn translucent, about 3 to 5 minutes, stirring often.1 onion, salt, pepper
- Stir in the garlic and cook an additional 30 to 60 seconds.2 cloves garlic
- Slowly pour in the wine and continue to cook a few more minutes to reduce it by about half.1/2 cup white wine
- Stir in the flour and cook an additional minute.1/4 cup all purpose flour
- Slowly add the milk, while stirring, and cook another couple of minutes to allow it to thicken.2 cups whole milk
- Add the heavy cream, then the chicken stock. Cook another few minutes. The sauce will be somewhat thick at this point.1 cup heavy cream, 1 cup turkey stock
- Remove the skillet from the heat and stir in the cheeses until melted and well blended.4 ounces mozzarella cheese, 4 ounces Parmesan cheese
- Mix in the peas, turkey, and spaghetti.1 cup peas, 1 1/2 pounds turkey
- Taste and add salt and pepper, as needed.
- Transfer to a large casserole dish.
- Add extra cheese and/or breadcrumbs to the top of the casserole, if desired.bread crumbs
- Bake for about 20 minutes, or until hot and bubbly.
- Garnish with fresh parsley, if preferred. Serve hot.parsley
Notes
Tips and Techniques
- It is recommended to shredded cheese from a block to avoid the added starches added to pre-shredded bags of cheese. These starches can make your sauce grainy in texture.
- If you want to add more vegetables to your tetrazzini, such as sliced mushrooms, cook them in with the onions.
- To make this recipe gluten free, simply use gluten free flour or cornstarch, gluten free pasta, and gluten free breadcrumbs if you want to add them as a topping.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen, tightly covered, prior to baking for up to three months. Thaw in the refrigerator overnight before baking. Be aware that the texture of the sauce may be different after being frozen.
