Easy creamy turkey tetrazzini is the perfect way to use leftover turkey. A deliciously rich and creamy pasta casserole with turkey that’s sure to please!
Why You’ll Love This
No canned soups in this turkey tetrazzini. It’s all from scratch. And it tastes 100 times better!
Don’t know what to do with all the turkey leftover from Thanksgiving or Christmas? This is the leftover turkey recipe for you!
It’s a great recipe that delivers the perfect comfort food.
A quick and easy meal with fabulous flavor!
What is Turkey Tetrazzini
Tetrazzini is a pasta dish made with turkey (chicken) and baked in a rich and creamy sauce. Usually made with leftover turkey from Thanksgiving or Christmas.
- Spaghetti, Cooked Turkey, and Frozen Peas – The base of the casserole.
- Olive oil, onion, and garlic – For added flavor.
- Unsalted butter and all-purpose flour – For making the roux. This easy tetrazzini recipe does not use any “cream of” soups!
- Turkey stock – Or chicken broth.
- Milk and parmesan cheese– To make the sauce creamy and rich. This recipe doesn’t use cream cheese to thicken the sauce, it doesn’t need it.
- Nutmeg, kosher salt, and pepper – To boost the flavor!
How to Make Easy Creamy Turkey Tetrazzini Recipe
First, chop the leftover turkey into bitesize pieces and set them aside.
Preheat the oven to 350º.
In a large pot of salted water, boil the spaghetti al dente. You can also use egg noodles if you like.
Heat olive oil in a medium saucepan over medium heat, and saute onions until tender, 5-10 minutes.
Add the garlic and saute for another minute or two. Add the butter to the pan, and once melted, whisk in the flour, and cook for 1 minute.
Whisk in the turkey stock (or chicken broth), milk, nutmeg, pepper, and salt. Cook and whisk until it comes to a boil and starts to thicken.
Stir in 1 1/4 cups of Parmesan cheese and remove from the heat.
Stir the turkey, cream sauce, and sweet peas into the drained noodles.
Pour into the baking dish.
Sprinkle with the remaining parmesan cheese and bake for 25-30 minutes, until bubbly.
Let rest for 5 minutes before serving.
Garnish with fresh parsley, if desired. Who doesn’t love a good pasta casserole for those cold winter nights?
My husband and I loved this recipe!
- Double the recipe and bake in a large casserole dish. Freeze leftovers for another easy weeknight meal. Or separate it into two 8×8 pans, cook one and freeze one.
- Be sure to cook the pasta al dente because you will be baking this turkey casserole, and you don’t want the noodles to be mushy.
- Reserve some of the pasta water (about 1 cup) to thin the cream sauce if it seems too thick. I’ve never had this issue, though.
- It should look “saucy” when you pour it into the casserole dish. The sauce will thicken as it cooks and cools. You want plenty of sauce, so the casserole isn’t dry.
- I highly recommend making your own turkey stock from the remaining turkey carcass. It gives this dish so much more turkey flavor. This is the key to a flavorful dish. But you can use chicken stock.
- Be sure to taste the cream sauce before adding in the turkey and vegetables. Salt and pepper to taste.
- You can also sneak in some more vegetables like diced carrots, green beans, broccoli, and mushrooms.
- If adding mushrooms, saute with the onions until they release all the moisture, then continue the recipe.
- Swap the spaghetti noodles for any past shape.
- If you want a crunchy topping, use bread crumbs or panko breadcrumbs mixed with a little melted butter.
- Use leftover rotisserie chicken instead of turkey.
An easy side salad, steamed broccoli, or asparagus is all you need!
Let the baked pasta dish cool completely, wrap tightly, and keep it in the refrigerator for up to 4 days.
You can also freeze baked tetrazzini for up to 3 months. Thaw in the fridge overnight. Reheat at 350 F, covered for 20-30 minutes or until hot and bubbly.
To freeze an unbaked casserole, assemble as instructed, let cool to room temperature, and wrap it tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, and bring it to room temperature for about 1 hour before baking. Then bake as directed.
More Delicious Pasta Recipes
Easy Creamy Turkey Tetrazzini Recipe
- 8 oz spaghetti uncooked
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 1-2 garlic cloves minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups turkey stock or chicken
- 1 cup whole milk
- 1 3/4 cups Parmesan cheese grated
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon fresh grated nutmeg
- 2 cups cooked turkey chopped
- 1/2 cup frozen peas
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place back in the pot.8 oz spaghetti
- Heat olive oil in a medium saucepan over medium heat, saute onions until tender 5-10 minutes. Add the garlic and saute another minute or two. Add the butter to the pan, once melted whisk in the flour, and cook for 1 minute. Whisk in the turkey stock, milk, nutmeg, pepper, and salt. Cook and whisk until it comes to a boil and starts to thicken. Stir in 1 1/4 cups of Parmesan cheese and remove from the heat.1 tablespoon olive oil, 1/2 medium onion, 1-2 garlic cloves, 1/4 cup butter, 1/4 cup all-purpose flour, 1 1/2 cups turkey stock, 1 cup whole milk, 1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper, 1/4 teaspoon fresh grated nutmeg, 1 3/4 cups Parmesan cheese
- Stir the turkey, peas and cream mixture into the cooked spaghetti.2 cups cooked turkey, 1/2 cup frozen peas
- Pour into the baking dish, spread out evenly. Sprinkle with the remaining 1/2 cup of Parmesan cheese.
- Bake for 25-30 minutes, until bubbly.
- Let rest 5 minutes before serving.