Easy Creamy Turkey Tetrazzini Recipe

Turkey tetrazzini on a red plate garnished with chopped parsley.

5 from 1 vote

From scratch, no canned soup! Use those turkey leftovers from Thanksgiving and Christmas in this easy, delicious, creamy turkey tetrazzine noodle dish.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main

Cuisine: American

Keyword: creamy, leftover turkey, tetrazzini, turkey

Servings:

Calories: 705kcal

Author: Leigh Harris

Ingredients

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

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 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.

Notes

Make your own turkey stock it really adds tons of turkey flavor to this recipe.

Storing - Allow to cool completely, wrap tightly and it will keep in the refrigerator for up to 4 days. You may need to add a little milk when reheating. Reheat at 350 F covered for 20-30 minutes or until hot and bubbly.

Freezing - Let cool completely, place in a freezer safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight.

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.

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