If you've ever had leftover turkey and wondered what to do with it, turkey tetrazzini is your answer. It's creamy, cheesy, and super customizable, making it a favorite for many. From the classic recipe to a spicy twist with peppers, there's something for everyone. Plus, it's a great way to impress your friends or family at dinner. Curious about the best ways to whip up this delicious dish? Let's check them out!
Classic Turkey Tetrazzini
Classic Turkey Tetrazzini is a comforting and creamy dish that combines tender turkey with pasta, vegetables, and a rich, savory sauce. This dish is perfect for using up leftover turkey, especially after the holidays, and is sure to please the whole family. The combination of flavors and textures, topped with a golden-brown layer of cheese, makes it a delightful meal that can be enjoyed any time of the year.
Ingredients:
- 3 cups cooked turkey, shredded or diced
- 8 ounces spaghetti or fettuccine
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 3 cups chicken or turkey broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
To prepare the Classic Turkey Tetrazzini, start by preheating your oven to 350°F (175°C). Cook the spaghetti or fettuccine according to package instructions until al dente, then drain and set aside.
In a large skillet, melt the butter over medium heat and sauté the onion and garlic until softened. Add the mushrooms and cook until they're browned. Stir in the flour and cook for another minute, then slowly whisk in the broth and cream. Bring the mixture to a simmer, add the thyme, salt, and pepper, and cook until the sauce thickens.
Combine the turkey, peas, and cooked pasta into the sauce, mixing everything well. Pour the mixture into a greased 9×13-inch baking dish, then top with Parmesan and mozzarella cheese. Bake for 25-30 minutes, or until the cheese is bubbly and golden. Garnish with chopped parsley before serving.
When making Classic Turkey Tetrazzini, feel free to customize it by adding your favorite vegetables, such as bell peppers or spinach, for added nutrition and flavor. You can also use leftover gravy in place of some of the broth for an extra flavor boost.
For a crispy topping, consider adding breadcrumbs mixed with a bit of melted butter before baking. This dish also freezes well, so if you have leftovers, store them in an airtight container for a quick meal later on.
Creamy Mushroom Turkey Tetrazzini

Creamy Mushroom Turkey Tetrazzini is a comforting and delicious dish that transforms leftover turkey into a creamy, savory casserole that the whole family will enjoy. This recipe combines tender pasta, sautéed mushrooms, and a rich sauce, all baked to perfection with a crispy topping. Perfect for a cozy dinner or a holiday leftover dish, this tetrazzini is sure to become a favorite.
Ingredients:
- 8 ounces of spaghetti or egg noodles
- 2 cups of cooked turkey, shredded
- 2 cups of mushrooms, sliced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 2 cups of chicken or turkey broth
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 cup of breadcrumbs
- 2 tablespoons of olive oil
- Fresh parsley for garnish (optional)
Cooking Instructions:
Begin by preheating your oven to 350°F (175°C).
Cook the spaghetti or egg noodles according to package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, melt the butter and add the onions and garlic, sautéing until the onions are translucent.
Next, add the sliced mushrooms and cook until they're tender.
Stir in the flour and cook for an additional minute.
Gradually whisk in the broth and heavy cream, bringing the mixture to a simmer until it thickens.
Remove from heat and mix in the shredded turkey, thyme, and half of the Parmesan cheese.
Combine the cooked pasta with the sauce and transfer the mixture to a greased baking dish.
In a separate bowl, mix the breadcrumbs with olive oil and the remaining Parmesan cheese, then sprinkle this topping over the pasta mixture.
Bake for 25-30 minutes or until the top is golden and bubbly.
Extra Tips:
For added flavor, consider incorporating vegetables such as peas or spinach into the tetrazzini.
You can also substitute the mushrooms with other varieties like cremini or portobello for a different taste.
If you prefer a lighter version, use half-and-half instead of heavy cream.
For a crispy topping, broil the dish for an additional 2-3 minutes at the end of baking, watching closely to avoid burning.
Finally, garnishing with fresh parsley not only adds a pop of color but also a fresh flavor to your dish.
Enjoy your creamy mushroom turkey tetrazzini!
Spicy Turkey Tetrazzini With Peppers
Spicy Turkey Tetrazzini with Peppers is a delicious and comforting dish that combines the heartiness of turkey with the vibrant flavors of bell peppers and a spicy kick. This creamy pasta casserole is perfect for using up leftover turkey, making it an ideal choice post-Thanksgiving or any time you have extra turkey on hand.
The combination of spices, peppers, and creamy sauce creates a delightful dish that's sure to please the entire family.
Ingredients:
- 2 cups cooked turkey, shredded
- 8 ounces spaghetti or linguine
- 1 tablespoon olive oil
- 1 cup diced bell peppers (red, green, or yellow)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
Cook the spaghetti or linguine according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat and sauté the bell peppers, onion, and garlic until softened, about 5 minutes. Add the red pepper flakes and stir for another minute.
Then, add the cooked turkey, heavy cream, chicken broth, salt, and black pepper to the skillet, stirring to combine. Allow the mixture to simmer for 5 minutes before adding the cooked pasta and half of the Parmesan cheese.
Toss everything together until the pasta is well coated and heated through. Transfer the mixture to a greased baking dish, sprinkle the remaining Parmesan cheese on top, and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly.
Extra Tips:
Feel free to customize your Spicy Turkey Tetrazzini by adding other vegetables such as mushrooms or spinach for extra nutrition.
If you prefer a lower-calorie version, you can substitute the heavy cream with Greek yogurt or a lighter cream alternative. Additionally, adjust the level of spiciness to your liking by modifying the amount of red pepper flakes or adding jalapeños.
For an extra crispy topping, consider broiling the casserole for a few minutes at the end of the baking time. Enjoy your delicious creation!
Pesto Turkey Tetrazzini

Pesto Turkey Tetrazzini is a delightful twist on the classic tetrazzini dish, marrying the rich flavors of turkey and creamy sauce with the vibrant, herby notes of pesto. This dish is perfect for using up leftover turkey, making it both economical and delicious.
With a blend of pasta, vegetables, and cheese, it comes together quickly for a comforting meal that the whole family will love.
Ingredients:
- 3 cups cooked turkey, shredded or diced
- 8 oz linguine or spaghetti
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup frozen peas
- 1 cup sliced mushrooms
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh basil for garnish (optional)
Cooking Instructions:
Begin by preheating your oven to 375°F (190°C).
Cook the linguine or spaghetti according to the package instructions until al dente.
In a large skillet, heat a drizzle of olive oil over medium heat and sauté the mushrooms until they're tender, about 5 minutes.
Add the peas, cooked turkey, pesto sauce, heavy cream, chicken broth, garlic powder, salt, and pepper to the skillet, stirring until everything is well combined.
Once the pasta is cooked, drain it and fold it into the sauce mixture.
Transfer everything into a greased baking dish and sprinkle the top with grated Parmesan cheese.
Bake for 25-30 minutes or until the cheese is bubbly and golden.
Extra Tips:
For an extra layer of flavor, consider adding roasted red peppers or sun-dried tomatoes to the mix.
You can also customize this dish by incorporating your choice of vegetables, such as spinach or zucchini.
To make it a lighter option, substitute half of the heavy cream with Greek yogurt or use a lighter version of pesto.
Finally, if you enjoy a bit of crunch, top the dish with breadcrumbs mixed with a bit of olive oil before baking.
Cheesy Turkey Tetrazzini Bake
Cheesy Turkey Tetrazzini Bake is a comforting and delicious dish that's perfect for using up leftover turkey. This creamy pasta bake combines tender pieces of turkey with spaghetti, a rich cheese sauce, and a crunchy breadcrumb topping, resulting in a hearty meal that can serve a crowd or provide leftovers for the week.
It's an easy recipe to prepare, making it ideal for busy weeknights or family gatherings.
Ingredients:
- 3 cups cooked turkey, shredded or chopped
- 8 ounces spaghetti, cooked and drained
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat and sauté the onions, garlic, and mushrooms until they're soft, about 5 minutes.
In a large bowl, combine the cooked turkey, spaghetti, sautéed vegetables, chicken broth, heavy cream, thyme, half of the cheddar cheese, and half of the Parmesan cheese.
Season with salt and pepper, then mix everything until well combined.
Transfer the mixture to a greased 9×13 inch baking dish, sprinkle the remaining cheeses on top, and finish with the breadcrumbs.
Bake for 25-30 minutes, or until the top is golden and bubbly.
Extra Tips:
For an extra layer of flavor, consider adding some cooked bacon or ham along with the turkey.
You can also customize the vegetables by adding peas or bell peppers according to your preference.
If you want to make this dish ahead of time, you can assemble the casserole and refrigerate it for up to a day before baking; just be sure to extend the baking time by a few minutes to guarantee it's heated through.
Additionally, feel free to mix in different cheeses like mozzarella or Gruyère for a unique twist!