Creamy Baked Turkey Tetrazzini is one of my best leftover turkey recipes! This simple, classic pasta bake is made with tender cooked spaghetti and turkey tossed in a homemade mushroom cream sauce, then baked beneath a layer of crunchy panko and parmesan. It’s the perfect lazy, post-holiday meal to use up those Thanksgiving leftovers.

A plate of pasta in creamy mushroom sauce, with leftover turkey.

If you’re wondering what to do with a bucketload of leftover roast turkey, you’ll love this delicious and creamy turkey tetrazzini! I don’t know about you, but once Thanksgiving has come and gone, I don’t even want to look at my oven for at least a week. This is why I opt to get this Baked Turkey Tetrazzini recipe cooked the day after Thanksgiving while there’s still leftover turkey in the fridge. I bake it all up into this easy, one-shot, garlicky turkey recipe to tide us over for the next few days.

Turkey Tetrazzini Ingredients

Spaghetti: You’ll need about a pound of spaghetti.
Butter and Olive Oil
Garlic: Freshly minced garlic.
Baby Bella Mushrooms: Any white or brown mushrooms will work, 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.
Flour: Just regular all-purpose flour, for thickening the mushroom sauce.
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 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.
Panko Bread Crumbs: Panko crumbs make the best topping for baked pasta recipes.
Parmesan Cheese: Freshly grated, to combine with the panko for extra flavor.
Salt and Pepper

How to Make Baked Turkey Tetrazzini

While the oven preheats, get your spaghetti cooked al dente according to the directions on the package. Set aside the pasta, along with a greased baking dish, and then get started on the cream sauce.

Turkey, cheese, and peas being stirred into mushroom sauce.

Make the Mushroom Sauce: Saute the garlic in a Dutch oven with butter and olive oil, then add the mushrooms and a half cup of chicken broth. After a few minutes, add the rest of the butter and additional olive oil, and then whisk in the flour. Finally, pour in the remaining broth along with heavy cream. Toss in a pinch of salt and pepper, then simmer to thicken.
Add Turkey: Next, stir the chopped turkey, shredded mozzarella, and green peas into the sauce.
Add Spaghetti: Next, toss the spaghetti in the cream sauce to coat. Transfer the spaghetti and sauce to the baking dish and then mix up the topping.
Make the Topping: In a separate bowl, whisk together the panko, parmesan, and the last of the olive oil. Spread the topping evenly over the 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 on the counter for 10 minutes or so, before serving.

A rectangular dish of unbaked pasta topped with cheese.

A casserole dish filled with pasta in creamy mushroom sauce.

Overhead shot of a turkey pasta bake, with a serving removed from the corner.

Recipe Tips And Variations

Extra Cheese: For even more cheesiness, stir a blend of cheeses into the sauce. Mix mozzarella with other melty varieties like, grated cheddar or provolone.
Add Herbs: Bring additional flavor to your tetrazzini with fresh or dried herbs, like parsley, basil, oregano, thyme, and/or rosemary.
Add Veggies: Add extra veggies such as diced zucchini, carrots, or even cherry tomatoes. It’s also another great excuse to use up more Thanksgiving leftovers, like Honey Roasted Butternut Squash or Roasted Green Beans.
Chicken Tetrazzini: This recipe is a wonderful way to use up leftover holiday turkey. However, it’s just as good when I make it with chopped cooked chicken, too! You can also swap out turkey or chicken for diced holiday ham instead.
Add Bacon: Smokey, crispy cooked bacon is great to add to the mushroom sauce or sprinkle overtop once the tetrazzini is baked.

Serving Suggestions

A cozy baked turkey tetrazzini goes with a crusty No-Knead Skillet Bread and my Apple Bacon Salad with Homemade Maple-Balsamic Vinaigrette. Don’t forget the Breadsticks, Sweet and Spicy Carrots and Green Beans, or this Kale Quinoa Salad. My Roasted Potatoes and Carrots and this Crispy Air Fryer Roasted Broccoli would pair well, too.

Storing and Reheating Leftovers

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

More Ways to Use Leftover Turkey

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