Turkey tetrazzini is a classic spaghetti casserole with a creamy sauce, tender pieces of turkey, mushrooms, pasta and a crunchy breadcrumb topping. It’s a great way to use leftover turkey for a new, comforting dinner.

A silver spoon scooping up some creamy turkey tetrazzini with a breadcrumb topping from a white rectangular casserole dish

Today, we’re talking leftover turkey recipes, again.

Earlier this month I shared turkey pot pie, which is such a cozy, delicious meal.

I also love a leftover Thanksgiving turkey sandwich, turkey quesadillas or turkey tacos and these open-faced turkey, mushroom and spinach melts.

And this Thanksgiving leftovers breakfast hash is one of my very favorites. I dream about that breakfast in the days leading up to Thanksgiving!

I really do adore working with leftovers to create a new meal.

And today it’s the hot, bubbly, creamy casserole of turkey tetrazzini.

Close up of baked turkey tetrazzini in a large white casserole dish with chopped parsley sprinkled on top

What is Turkey Tetrazzini?

Turkey tetrazzini is a classic spaghetti casserole with tender turkey, mushrooms and pasta in a creamy sauce. It’s topped with flavored breadcrumbs and baked until bubbling.

And we’re keeping it simple with just the tried and true classic version of this recipe; no fancy cheeses added in and no laundry list of spices. Just the original!

Oh, and we don’t even need to use any cream of soups. We’re making a from scratch homemade sauce that’s really quick and easy and so very flavorful.

This casserole is a great way to use up leftover Thanksgiving turkey and transform it until a cozy dinner everyone will love!

(Or check out this healthy chicken tetrazzini that's great year-round for some lightened up comfort food!)

OK, let’s get cooking.

First, here's a little step-by-step of the process of making it. I love a good visual.

Sautéed onions and mushrooms in butter in a large dark skillet

Sautéed onions and mushrooms mixed with flour in a large dark skillet

A mixture of cooked spaghetti and cooked chopped turkey in a large glass bowl

Cooked spaghetti mixed with chopped turkey and a mushroom cream sauce in a large glass bowl

A large white casserole dish filled with turkey tetrazzini with breadcrumbs on top and dotted with cubes of butter

Baked turkey tetrazzini in a large white casserole dish with chopped parsley sprinkled on top

Now, I’ve got some notes and tips coming up on how to make turkey tetrazzini. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making turkey tetrazzini:

Spaghetti: You can use regular or thin spaghetti noodles, and whole wheat spaghetti works, too. (Just follow the package instructions for cook time.) You could also substitute another long, thin pasta if you prefer. And some versions of this recipe use egg noodles.
Mushrooms: I use regular white button mushrooms but you could also use baby Bella mushrooms.
Half and half: Regular or fat-free half and half is fine to use here. You could also substitute whole milk.
Sherry: Dry sherry or dry vermouth will work for this recipe.
Turkey: The turkey needs to be cooked and chopped for this recipe. The idea is to use leftover roast turkey. You could also substitute cooked chicken, such as from a rotisserie chicken.

And this recipe is super simple to prepare.

Creamy baked turkey tetrazzini casserole in a large white dish set on green napkins

You’ll cook the spaghetti and drain it.

Meanwhile, sauté the onion and mushrooms until softened, then whisk in the flour to make a thicker mixture. Add the liquids - broth, half and half and sherry - bring to a boil, then simmer until thickened.

Then you mix the turkey with the sauce and that whole thing with the cooked pasta.

Put the mixture in your casserole dish, add the breadcrumb topping, dot with butter and bake until it’s all hot and bubbly and delicious.

You’re going to be digging in for bite after bite. It’s just pure comfort.

Baked turkey tetrazzini in a large white rectangular casserole dish with chopped parsley sprinkled on top

Also, I know lots of people who make this ahead or make a second casserole, one for dinner and one to freeze for later.

It freezes great.

How to freeze turkey tetrazzini:

Assemble the casserole as directed, omitting the breadcrumb topping. Cover tightly with plastic wrap and then with aluminum foil. Label and freeze for up to 4 months.
Defrost completely in the refrigerator overnight. Bring to room temperature as you preheat the oven. Add the breadcrumb topping and bake as directed, adding 5-10 minutes as needed to get the casserole hot and bubbling.

It’s a great way to make dinner for a friend or family in need, or just to have dinner taken care of during a busy week.

As for finishing off the meal, any steamed vegetable would be great here - broccoli, green beans, peas, etc. You could also serve this with a side salad for something fresh.

A serving of turkey tetrazzini on a small white plate with a garnish of parsley to the side and the casserole in the background

Last thing, what to do with any leftovers.

Leftover turkey tetrazzini, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days.

Reheat in individual portions in the microwave.

Or, if you want to freeze leftovers after you’ve baked it, you can do that, too.

Let cool then transfer to a freezer-safe container or tiptop bag and freeze for up to 3-4 months. Let thaw in the refrigerator and then reheat in the microwave. The breadcrumb topping will have lost its crunch, but it's still tasty.

I hope that helps and I hope you give turkey tetrazzini a try for some delicious homemade comfort food that will have everyone smiling at the table.

Enjoy!

XO,

Kathryn

Yield: 8 servings

Turkey Tetrazzini

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

8 oz. spaghetti
6 tablespoons unsalted butter
½ large onion, chopped
8 oz. white button mushrooms, sliced
½ cup all-purpose flour
2 cups low-sodium chicken broth
1 ½ cups half and half (or whole milk)
¼ cup dry sherry or dry vermouth
4 cups chopped, cooked turkey

For the topping:

½ cup grated Parmesan cheese
½ cup plain breadcrumbs
½ teaspoon paprika
2 tablespoons unsalted butter, cut into small cubes

For serving:

2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400. Spray a 9x13 baking dish or a 3-4 quart baking dish with cooking spray and set aside.
Cook the spaghetti according to package directions and drain. Place the noodles in a large bowl and set aside.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and mushrooms and sauté for 7-8 minutes, until softened.
Add the flour and whisk until absorbed and no white streaks remain, then cook and stir for 1-2 minutes.
Add the chicken broth, half and half and the sherry or vermouth. Stir well and bring to a boil. Then reduce heat and cook until thickened, about 5 minutes.
Add the cooked turkey and stir into the sauce. Turn off the heat and add the turkey and sauce to the bowl with the cooked spaghetti. Stir well to combine then transfer to the prepared casserole dish.
In a small bowl, combine the Parmesan cheese, breadcrumbs and paprika. Sprinkle evenly over the top of the casserole. Arrange the cubes of butter on top of the casserole.
Bake at 400 for 30 minutes, until bubbling. Serve hot and enjoy!

Notes

Spaghetti: You can use regular or thin spaghetti noodles, and whole wheat spaghetti works, too. (Just follow the package instructions for cook time.) You could also substitute another long, thin pasta if you prefer. And some versions of this recipe use egg noodles.

Mushrooms: I use regular white button mushrooms but you could also use baby Bella mushrooms.

Half and half: Regular or fat-free half and half is fine to use here. You could also substitute whole milk.

Sherry: Dry sherry or dry vermouth will work for this recipe.

Turkey: The turkey needs to be cooked and chopped for this recipe. The idea is to use leftover roast turkey. You could also substitute cooked chicken, such as from a rotisserie chicken.

How to freeze turkey tetrazzini: Assemble the casserole as directed, omitting the breadcrumb topping. Cover tightly with plastic wrap and then with aluminum foil. Label and freeze for up to 4 months. Defrost completely in the refrigerator overnight. Bring to room temperature as you preheat the oven. Add the breadcrumb topping and bake as directed, adding 5-10 minutes as needed to get the casserole hot and bubbling.

Leftovers: Leftover turkey tetrazzini, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. To freeze portions of the baked casserole, let cool then transfer to a freezer-safe container or tiptop bag and freeze for up to 3-4 months. Let thaw in the refrigerator and then reheat in the microwave.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 440Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 125mgSodium: 328mgCarbohydrates: 27gFiber: 2gSugar: 4gProtein: 28g