Baked Turkey Tetrazzini - Easy Leftover Turkey Recipe! (2024)

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.

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.

1. 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.
2. Add Turkey: Next, stir the chopped turkey, shredded mozzarella, and green peas into the sauce.
3. 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.
4. 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.
5. 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.

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

• Leftover Turkey and Wild Rice Casserole
• Cranberry Turkey Quesadillas
• Leftover Turkey Pot Pie
• Leftover Turkey Salad Sandwiches
• Turkey Corn Chowder