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Creamy, comforting, and just begging to be scooped—this Turkey Tetrazzini is your go-to baked dish for turning leftovers into an Italian-style feast. You’ll adore its cheesy, creamy sauce hugging tender turkey and pasta in every bite.
Why You’ll Love This Recipe
- Uses leftover turkey so you save money and reduce waste
- Creamy sauce without feeling heavy—hello, half-and-half magic
- Feeds a crowd or makes six hearty meals for two
- Classic comfort food meets easy weeknight dinner
- Toss-and-bake simplicity: minimal prep, maximum flavor
- Customize with veggies or spice it up for extra zing
- Freezer-friendly, so you’ve always got dinner on standby
- Perfect for potlucks, holiday leftovers, or cozy Sunday supper
Ingredients
- 12 ounces spaghetti or linguine (Barilla recommended; use whole-wheat for extra fiber)
- 3 tablespoons unsalted butter (or olive oil for a lighter twist)
- 8 ounces cremini mushrooms, sliced (button mushrooms work too)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour (gluten-free flour works in a pinch)
- 2 cups low-sodium chicken broth (Swanson or homemade)
- 1 cup half-and-half (substitute light cream or Greek yogurt + milk)
- 1½ cups shredded Parmesan cheese, divided
- 3 cups cooked turkey, shredded or cubed (leftover or rotisserie)
- 1 cup frozen peas, thawed (or diced broccoli florets)
- ½ teaspoon dried thyme (or Italian seasoning)
- Kosher salt and freshly ground black pepper, to taste
- ½ cup Panko breadcrumbs (optional for crunch)
- 2 tablespoons chopped fresh parsley, for garnish
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 9×13″ glass or ceramic baking dish with a thin layer of butter. You’ll get a perfectly golden crust. - Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook 2 minutes under package directions for al dente. Drain, rinse with hot tap water to stop cooking, then set aside. (Tip: reserve ½ cup pasta water for thinning the sauce if it gets too thick.) - Sauté Veggies
Melt butter in a large skillet over medium heat. Toss in mushrooms and onion; sauté until soft and just starting to brown, about 6 minutes. Add garlic and thyme, stirring until fragrant—just 30 seconds. - Make the Creamy Sauce
Sprinkle flour over the veggies, stirring constantly for 1 minute so you don’t taste raw flour. Gradually whisk in chicken broth and half-and-half until smooth. Let it bubble gently for 3–4 minutes—sauce will thicken. Season with salt and pepper. - Combine Pasta, Turkey & Sauce
Turn off heat. Stir in 1 cup Parmesan, shredded turkey, peas, and cooked pasta. Fold gently so every noodle is coated. If it feels too thick, splash in reserved pasta water. - Transfer and Top
Pour mixture into your prepared baking dish. Sprinkle remaining Parmesan and Panko breadcrumbs evenly on top. (Panko adds a restaurant-style crunch.) - Bake to Perfection
Bake uncovered for 25–30 minutes until sauce is bubbly and topping is golden. For extra crispiness, broil for the last 2 minutes—watch closely so it doesn’t burn. - Rest, Garnish, and Serve
Let the baked dish rest for 5–10 minutes before serving. Sprinkle with fresh parsley for a pop of color.
Servings & Timing
Makes 8 generous servings
Prep Time: 20 minutes
Bake Time: 30 minutes
Rest Time: 10 minutes
Total Time: 1 hour
Variations
- Veggie-Lover’s Version: Swap turkey for roasted butternut squash and spinach.
- Creamy Chicken Casserole: Use shredded rotisserie chicken instead of turkey.
- Gluten-Free Twist: Choose gluten-free pasta and a gluten-free flour blend.
- Spicy Kick: Stir in ½ teaspoon red pepper flakes or chopped jalapeño.
- Lighter Option: Replace half-and-half with evaporated milk and skip the breadcrumbs.
- Southwestern Style: Add black beans, corn kernels, and a sprinkle of taco seasoning.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a sealed, freezer-safe dish for up to 2 months—label with date.
Thawing & Reheating: Thaw overnight in the fridge. Reheat covered at 350°F for 15–20 minutes or microwave individual portions until hot, stirring halfway for even heat.
FAQs
Q: Can I use dark meat turkey or breast?
A: Absolutely. Both white and dark meat work—dark meat adds richer flavor.
Q: What if my sauce seems thin?
A: Stir in a bit more flour slurry or reserved pasta water; simmer until it thickens.
Q: How can I make this dairy-free?
A: Swap half-and-half with coconut milk, use dairy-free butter, and skip the cheese or use a vegan alternative.
Q: Can I assemble this ahead of time?
A: Yes—prepare through Step 6, cover, and refrigerate up to 24 hours before baking.
Q: Is this freezer-friendly?
A: Definitely. Freeze after baking, then thaw and reheat for a quick weeknight meal.
Q: What pasta shape is best?
A: Spaghetti or linguine soaks up sauce nicely, but rigatoni or penne work, too.
Q: Why is my topping soggy?
A: Broil it for 1–2 minutes at the end to crisp up those breadcrumbs.
Q: Any tips for extra creaminess?
A: Stir in a dollop of mascarpone or cream cheese right before baking.
Conclusion
Turkey Tetrazzini takes humble leftovers and turns them into a luscious, crowd-pleasing pasta bake. With its velvety sauce, melty cheese, and golden crust, it’s the perfect comfort food that feels a little fancy. Give it a try tonight, leave a comment below with your favorite twist, and don’t forget to explore more creamy pasta recipes on our blog. Enjoy!
Turkey Tetrazzini
Ingredients
- 12 ounces spaghetti or linguine Barilla recommended; use whole-wheat for extra fiber
- 3 tablespoons unsalted butter or olive oil for a lighter twist
- 8 ounces cremini mushrooms sliced (button mushrooms work too)
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour gluten-free flour works in a pinch
- 2 cups low-sodium chicken broth Swanson or homemade
- 1 cup half-and-half substitute light cream or Greek yogurt + milk
- 1 1/2 cups shredded Parmesan cheese divided
- 3 cups cooked turkey shredded or cubed (leftover or rotisserie)
- 1 cup frozen peas thawed (or diced broccoli florets)
- 1/2 teaspoon dried thyme or Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup Panko breadcrumbs (optional for crunch)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13' glass or ceramic baking dish with a thin layer of butter. You’ll get a perfectly golden crust.
- Bring a large pot of salted water to a boil. Add spaghetti and cook 2 minutes under package directions for al dente. Drain, rinse with hot tap water, and set aside.
- Melt butter in a skillet. Sauté mushrooms, onion until soft. Add garlic, thyme and cook until fragrant.
- Sprinkle flour over veggies, whisk in chicken broth, half-and-half until smooth. Season with salt and pepper.
- Stir in Parmesan, turkey, peas, and pasta. Adjust consistency with reserved pasta water if needed.
- Pour mixture into baking dish. Sprinkle remaining Parmesan and Panko breadcrumbs on top.
- Bake for 25–30 minutes until bubbly. Broil for extra crispiness.
- Let it rest before serving. Garnish with parsley.
