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

Baked Turkey Tetrazzini

Katerina | Diethood
Baked Turkey Tetrazzini is a simple pasta bake prepared with tender spaghetti and leftover cooked turkey tossed in a rich and creamy mushroom sauce.
Servings : 10 servings
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes



  • Preheat oven to 350˚F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • Cook spaghetti according to the directions on the package. Drain.
  • Meanwhile, melt 1 tablespoon butter and 1 tablespoon olive oil in a Dutch Oven set over medium heat.
  • Stir in the garlic and cook for about 15 seconds, or until fragrant.
  • Add in the mushrooms and ½ cup chicken broth; cook for 5 minutes, or until mushrooms are soft.
  • Add remaining butter and 1 tablespoon olive oil to the skillet, and whisk in the flour.
  • Cook for 2 to 3 minutes.
  • Slowly add in remaining chicken broth and heavy cream; whisk until completely smooth.
  • Season with salt and pepper and bring to a simmer; cook for 5 minutes, or until thickened.
  • Stir in the chopped turkey, mozzarella cheese, and peas.
  • Add the cooked spaghetti and toss until well combined.
  • Transfer the mixture to previously prepared baking dish. Set aside.
  • In a mixing bowl combine the panko crumbs, parmesan cheese, and remaining olive oil.
  • Sprinkle the panko mixture over the top of the baking dish.
  • Bake for 22 to 25 minutes, or until golden on top.
  • Remove from oven and let cool for 10 to 15 minutes before serving.


  • Pasta: I use spaghetti to make Tetrazzini, but you can use any kind of noodles that you like, or have on hand.
  • Turkey: This is a great recipe for Thanksgiving turkey leftovers, but don't stop there! You can always use leftover chicken or even chopped up seafood. 
  • Cheese: Mozzarella is my go-to for turkey tetrazzini, but you can mix it up with a bit of shredded cheddar and provolone.


Calories: 872 kcal | Carbohydrates: 47 g | Protein: 15 g | Fat: 70 g | Saturated Fat: 25 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 28 g | Trans Fat: 0.2 g | Cholesterol: 98 mg | Sodium: 273 mg | Potassium: 424 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 720 IU | Vitamin C: 6 mg | Calcium: 149 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Lunch
Cuisine: American
Keyword: leftover turkey recipes, pasta bake, pasta casserole recipe, thanksgiving leftover recipes