Creamy Turkey Tetrazzini – The Best Leftover Turkey Recipe!

There’s something magical about the days after a holiday feast, when the kitchen is quiet, the dishes are finally put away, and the fridge is full of glorious leftovers waiting to be transformed. And if there’s one recipe that turns leftover turkey into something even more comforting, cozy, and irresistible than the original feast, it’s a warm bubbling casserole dish of creamy turkey tetrazzini. This dish is everything a cold-weather comfort meal should be: creamy, cheesy, hearty, and packed with tender turkey and perfectly cooked pasta. It’s the kind of dinner that invites everyone back to the table for a second helping—sometimes even before they finish the first.

This rich and velvety pasta bake has been a beloved American classic for generations, and for good reason. It’s fuss-free, family-friendly, and a wonderful way to stretch leftovers into a completely new meal. Turkey tetrazzini is also incredibly versatile—you can add vegetables, swap pasta shapes, or adjust the seasoning to fit your preferred flavor profile. But at its heart, this dish remains one of the most satisfying ways to turn holiday extras into an unforgettable dinner.

What makes creamy turkey tetrazzini so special is the sauce. It isn’t just creamy—it’s layered with savory flavors from sautéed mushrooms, garlic, broth, a touch of cream cheese, and sharp parmesan. The combination wraps every strand of spaghetti in a velvety blanket that bakes up golden and bubbly. Add in tender turkey and a buttery breadcrumb topping, and you’ve got a casserole worth celebrating every single year.

Whether you’re coming off Thanksgiving, Christmas, or simply have turkey leftovers from a Sunday roast, this recipe is your new go-to. It’s cozy, nostalgic, and effortlessly delicious. And best of all? It comes together with simple pantry staples and requires minimal prep, leaving you more time to relax and enjoy the moment.

Let’s gather our ingredients and dive into this comforting classic.

---

Ingredients:

• 12 oz spaghetti (or linguine)
• 3 cups cooked turkey, shredded or cubed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken or turkey broth
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup grated parmesan cheese, divided
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 cup frozen peas (optional)
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)
• Fresh parsley, chopped (for garnish)

---

Instructions:

1. Cook the pasta.
   Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain but do not rinse. Set aside.
2. Sauté the vegetables.
   In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook until browned, about 5–6 minutes. Stir in onions and cook until softened.
3. Add garlic.
   Add minced garlic and cook for 30 seconds until fragrant.
4. Build the roux.
   Sprinkle flour over the vegetables and stir continuously for 1 minute to create a thick paste.
5. Add broth and cream.
   Slowly pour in the broth while whisking to avoid lumps. Then add heavy cream and continue stirring until thickened.
6. Add cheeses and seasoning.
   Stir in cream cheese and 3/4 cup of parmesan until melted and smooth. Season with salt, pepper, paprika, and Italian seasoning.
7. Add turkey and peas.
   Fold in leftover turkey and peas (if using), mixing well.
8. Combine pasta with sauce.
   Add cooked spaghetti to the skillet and toss until fully coated with the creamy sauce.
9. Transfer to baking dish.
   Spread the mixture into a greased 9×13 baking dish.
10. Make the topping.
    Mix panko breadcrumbs with melted butter and the remaining parmesan cheese. Sprinkle evenly over the casserole.
11. Bake.
    Bake at 375°F (190°C) for 25–30 minutes, or until golden, bubbly, and lightly toasted on top.
12. Serve.
    Garnish with chopped parsley and serve warm.

---

Tips & Tricks

• Use freshly grated parmesan. It melts smoother and adds a richer flavor.
• Don’t overcook the pasta. It will continue cooking in the oven, so keep it slightly firm.
• Boost the flavor: Add a splash of white wine when sautéing mushrooms.
• Add veggies: Broccoli, asparagus tips, or bell peppers make great additions.
• Cream cheese substitute: You can use mascarpone or an extra 1/2 cup heavy cream.

---

Variations

Turkey Tetrazzini with Bacon:
Add crisped bacon pieces for smoky richness.

Chicken Tetrazzini:
Swap leftover turkey for rotisserie or cooked chicken.

Mushroom Lover’s Tetrazzini:
Use a mix of button, cremini, and shiitake mushrooms.

Cheesy Version:
Add 1 cup shredded mozzarella for extra gooey goodness.

Lighter Option:
Use half-and-half instead of heavy cream.

---

Serving Suggestions

• Serve with a bright green salad tossed in a lemon vinaigrette.
• Pair with garlic bread or warm dinner rolls.
• A side of roasted vegetables balances the richness nicely.
• Garnish with parsley or chives for a pop of color and freshness.

---

Storage Information

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 3 months. Wrap tightly in foil and label.
• Reheat: Warm in the oven at 350°F until heated through, or reheat individual portions in the microwave.

---

FAQ

Can I prep this ahead of time?
Yes! Assemble fully, refrigerate up to 24 hours, and bake when ready.

Can I use canned mushrooms?
Fresh is best, but canned works in a pinch.

Can I make it gluten-free?
Use GF pasta and a gluten-free flour blend for the roux.

Can I replace the heavy cream?
Half-and-half or evaporated milk can work, but the sauce will be slightly less rich.

---

History / Fun Facts

Turkey tetrazzini is believed to be named after Italian opera singer Luisa Tetrazzini, who was adored in San Francisco and New York during the early 1900s. Chefs created the dish in her honor, combining creamy pasta with poultry, mushrooms, and cheese. While the exact inventor is debated—some claim the Palace Hotel in San Francisco, others The Knickerbocker Hotel in New York—the dish itself quickly became a beloved American comfort staple.

Today, tetrazzini remains a symbol of homey, nostalgic cooking—something your grandmother may have made, but with flavors that feel timeless. And when leftover turkey season arrives, few dishes are as beloved as this bubbling, golden casserole.