Baked Turkey Tetrazzini

You’ll Need the Following Ingredients

This baked turkey tetrazzini recipe uses pantry-friendly ingredients and a few extras from the fridge. It’s super simple but always delivers the best flavor! Scroll to the recipe card for the printable recipe with the full amounts.

• Spaghetti – You’ll need about a pound of spaghetti or fettuccine. Technically, you can make this pasta bake with any long or short pasta shape you’d like.
• Butter and Olive Oil – I like to use a combination. Butter for flavor, oil for a higher smoke point.
• Garlic – Freshly minced garlic, or you can substitute ½ teaspoon of garlic powder per clove.
• Baby Bella Mushrooms – Any white or brown mushrooms work nicely, but I like to use baby mushrooms.
• Chicken Broth – I use a low-sodium broth or stock so that the recipe doesn’t come out overly salty. Even better, boil your leftover turkey carcass to make homemade turkey stock!
• Flour – Just regular all-purpose flour, for thickening the mushroom sauce. You could also use cornstarch here (you’ll only need half the amount, in this case).
• Heavy Cream – You can use half-and-half or 2% milk if you prefer it lighter.
• Leftover Turkey – Gather up that leftover cooked turkey from the fridge, and chop or shred it into bite-sized chunks.
• Mozzarella Cheese – I melt shredded mozzarella into the cream sauce for next-level ooey-gooey, melty creaminess.
• Frozen Peas – Totally optional, but they do add a nice pop of green.
• Panko Bread Crumbs – Big, crunchy panko crumbs make the best topping for baked pasta recipes. Regular breadcrumbs work here, too. You can also make your own breadcrumbs from dried-out bread or croutons by blitzing them in the food processor.
• Parmesan Cheese – Freshly grated, to combine with the panko for extra flavor.

Serving Suggestions

A cozy baked turkey tetrazzini goes perfectly with crusty hunks of skillet bread or homemade breadsticks. I’ll often serve an apple bacon salad or a crunchy kale quinoa salad on the side. I also love a great veggie side dish, like my roasted potatoes and carrots, green beans and carrots, or crispy air fryer roasted broccoli.

How to Make Turkey Tetrazzini

I’ll usually prepare the creamy mushroom sauce while the pasta cooks, then toss everything together before it goes into the oven. In an hour or less, this easy, baked turkey tetrazzini is ready to serve.

• Cook the spaghetti. While the oven preheats to 350ºF, cook your spaghetti al dente according to the directions on the package. Set aside the pasta and grease a baking dish.

• Cook the mushrooms. Start by sautéing garlic in a Dutch oven with butter and olive oil. Add the mushrooms and a half cup of chicken broth, and let that cook off.
• Make the sauce. Next, stir in the rest of the butter, oil, and then the flour to make a roux. Pour in the remaining broth along with heavy cream. Toss in a pinch of salt and pepper, then simmer to thicken.

• Add the turkey. Next, stir the chopped turkey, shredded mozzarella, and green peas into the sauce.
• Toss with the spaghetti. Next, toss the spaghetti with the cream sauce to coat. Transfer the spaghetti and sauce to the baking dish, and then mix up the topping.

• Add the breadcrumb topping. In a separate bowl, whisk together the panko, parmesan, and the last of the olive oil. Spread the topping evenly on top of the spaghetti in the pan.
• Bake! Finally, bake the tetrazzini at 350ºF until the top is crisp and golden, between 22 to 25 minutes. Be sure to let the casserole rest and thicken up on the counter for 10 minutes or so before serving.

Storing and Reheating Leftovers

• Refrigerate. This baked turkey tetrazzini can be stored airtight in the fridge for 3 to 4 days.
• Freeze. Freeze leftovers for up to 3 months. Defrost the turkey tetrazzini overnight in the fridge, then reheat in the oven.
• Reheat. Reheat portions in the oven at 350ºF, or in the microwave until warmed through.

More Ways to Use Leftover Turkey

• Turkey and Rice Casserole
• Turkey Pot Pie
• Turkey Salad Sandwiches
• Turkey Corn Chowder