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–+ servings
Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini

Enjoy a hearty and comforting Creamy Turkey Tetrazzini, perfect for using leftover turkey in a delicious casserole.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: EVENING DINNERS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz spaghetti this classic noodle absorbs the creamy sauce beautifully
For the Filling
  • 3 cups cooked turkey leftover turkey shines here; shredded for easy mixing
  • 3 tablespoon butter adds richness and depth to the filling
  • 1 onion diced for a savory backbone in the sauce
  • 3 cloves garlic minced for a fragrant pop of flavor
  • 8 oz mushrooms sliced for an earthy taste
For the Sauce
  • 3 tablespoon flour helps thicken the sauce to a creamy consistency
  • 2 cups broth use chicken or turkey broth for added depth of flavor
  • 1 cup heavy cream or half-and-half for that ultimate creaminess
  • 0.5 cup parmesan grated for a salty, nutty kick
  • 1 cup mozzarella shredded for a gooey, cheesy topping
Seasoning
  • 1 teaspoon salt to enhance all the flavors beautifully
  • 0.5 teaspoon black pepper for a subtle heat and balanced aroma
  • 0.5 teaspoon Italian seasoning optional, but it adds a lovely herbaceous note
For Garnish
  • 2 tablespoon parsley chopped for a fresh finish, adding a pop of color

Equipment

  • 9x13 casserole dish
  • large pot
  • Skillet

Method
 

How to Make Creamy Turkey Tetrazzini
  1. Preheat the oven to 350°F (175°C) and grease a 9×13 casserole dish.
  2. Cook the spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes.
  3. Melt the butter in a skillet over medium heat, add the diced onion and cook until softened.
  4. Sauté the garlic and sliced mushrooms until browned, about 5-7 minutes.
  5. Sprinkle the flour evenly over the vegetables and stir to form a roux.
  6. Whisk in the broth gradually, stirring until smooth and thickened, around 3-5 minutes.
  7. Stir in the heavy cream, grated parmesan, salt, pepper, and Italian seasoning until combined.
  8. Add the cooked pasta and shredded turkey to the sauce, mixing thoroughly.
  9. Transfer the mixture into the greased casserole dish and top generously with shredded mozzarella.
  10. Bake for 25–30 minutes until the topping is bubbly and golden brown.
  11. Let cool for 5–10 minutes before serving. Garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For an extra layer of flavor, consider roasting your turkey beforehand or adding a splash of white wine to the sauce.

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