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Creamy Turkey Tetrazzini

A rich, creamy, and comforting pasta bake made with leftover turkey, mushrooms, and parmesan.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Casserole, Dinner
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Turkey Tetrazzini
  • 12 oz spaghetti
  • 3 cups cooked turkey, shredded
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 oz mushrooms, sliced
  • 1 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
  • 1 cup parmesan cheese, grated
  • 1/2 tsp black pepper
  • 1 tsp salt adjust to taste
  • 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • 1 cup frozen peas optional
Topping
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup parmesan cheese grated

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook spaghetti until al dente; drain and set aside.
  2. Sauté mushrooms and onions in olive oil and butter.
  3. Add garlic and cook until fragrant.
  4. Stir in flour to make a roux.
  5. Pour in broth and cream; simmer until thickened.
  6. Add cream cheese, parmesan, and seasonings.
  7. Fold in turkey and peas.
  8. Combine sauce with cooked spaghetti.
  9. Transfer mixture to baking dish.
  10. Top with buttered panko and parmesan.
  11. Bake at 375°F for 25–30 minutes.

Notes

A perfect comfort food casserole made with leftover turkey. Creamy, cheesy, and family-friendly.