The day after Thanksgiving, the fridge is full of turkey and nobody wants another plain turkey sandwich. This turkey tetrazzini is the answer. Tetrazzini is a classic Italian-American bake: diced poultry folded into a creamy butter and cheese sauce with spaghetti, then baked until golden. It was named after the opera star Luisa Tetrazzini, and it has been rescuing holiday leftovers for more than a century.
Here, leftover turkey, mushrooms and peas go into a from-scratch sauce (no canned soup), with mozzarella for melt and Parmesan for flavor, under a buttery panko topping that turns crisp in the oven. The pasta cooks while you make the sauce, so the whole dish is ready in 55 minutes, and it tastes like a brand-new dinner, not a reheated one.
Why You’ll Love This Recipe
- Leftover turkey, transformed: 4 cups of cooked turkey become a whole new family dinner, nothing wasted.
- From-scratch sauce, no canned soup: butter, flour, broth and half-and-half make a silky sauce in about 10 minutes.
- One dish, 8 servings: a 9×13 bake that feeds a crowd, or covers two nights.
- Make-ahead friendly: assemble it the night before, refrigerate, and bake the next day.
- Works all year: no leftover turkey? Rotisserie chicken works exactly the same way.
Ingredients
- 12 oz (340 g) spaghetti, broken in half
- 4 tablespoons unsalted butter
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or turkey broth
- 1 1/2 cups half-and-half
- 1/3 cup dry sherry or dry white wine (optional)
- 4 cups cooked turkey, diced (white meat, dark meat, or a mix)
- 1 cup frozen peas
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for serving
Equipment
- Large pot
- Large deep skillet or Dutch oven
- 9×13-inch baking dish
- Wooden spoon or whisk
- Small bowl
Instructions
- Heat the oven and start the pasta. Heat the oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente, about 1 minute less than the package time. Drain well and set aside.
- Cook the mushrooms and onion. While the pasta cooks, melt the butter in a large deep skillet over medium-high heat. Add the mushrooms and onion and cook for 5 to 6 minutes, until the mushrooms release their liquid and start to brown and the onion is soft. Stir in the garlic and cook for 1 minute.
- Make the sauce. Sprinkle the flour over the mushrooms and stir for 1 minute. Pour in the broth a little at a time, whisking constantly so no lumps form. Stir in the half-and-half and the sherry, if using. Simmer gently for 3 to 4 minutes, until the sauce coats the back of a spoon. Season with Italian seasoning, nutmeg, salt and pepper.
- Add the turkey and pasta. Take the skillet off the heat. Stir in the diced turkey, the peas, half of the mozzarella and half of the Parmesan. Add the drained spaghetti and toss until every strand is coated.
- Top and bake. Spread the mixture in the prepared baking dish. In a small bowl, toss the panko with the olive oil and the remaining Parmesan, then scatter it over the top with the remaining mozzarella. Bake uncovered for 25 minutes, until bubbly at the edges and golden on top.
- Rest and serve. Let the tetrazzini rest for 10 minutes before serving so the sauce settles. Sprinkle with fresh parsley and serve hot.
Tips for the Best Tetrazzini
- Undercook the pasta on purpose. It finishes cooking in the oven. Pasta cooked fully in the pot turns mushy in the bake.
- Use turkey that is still moist. The drier outer slices are better chopped small and folded into the sauce, where they rehydrate.
- Do not skip the rest. Ten minutes out of the oven lets the sauce thicken so each serving holds together instead of sliding apart.
Love creamy baked pasta? Our Beef Stuffed Shells with Creamy Ricotta Filling use the same cozy baked-pasta logic with a ricotta filling.
Variations
- Chicken tetrazzini: swap the turkey for 4 cups of shredded rotisserie chicken. Same quantities, same timing.
- No sherry: skip it and add 1/3 cup more broth. The sauce stays creamy and the flavor stays mild.
- Extra vegetables: add 1 cup of sliced green beans or broccoli florets with the peas.
- Spicy version: add 1/4 teaspoon red pepper flakes to the sauce with the Italian seasoning.
- Gluten-free: use gluten-free spaghetti and gluten-free panko, and swap the flour for a gluten-free blend.
Make Ahead and Serving
Assemble the whole dish up to 24 hours ahead, cover tightly and refrigerate. Bake straight from the fridge, adding 10 minutes to the covered time, then uncover for the last 10 minutes so the topping crisps. Serve with a simple green salad and crusty bread to scoop up the sauce.
Still have cooked chicken to use up after the holidays? Our Creamy Chicken Pot Pie Soup is another one-pot way to turn it into dinner in 45 minutes.
Storage
Leftovers keep 3 to 4 days in an airtight container in the refrigerator. Reheat individual portions in the microwave, or reheat the whole dish covered with foil at 350 F (175 C) for 20 minutes, adding a splash of broth if it looks dry. Freeze unbaked or baked tetrazzini for up to 2 months; thaw overnight in the refrigerator before baking or reheating.
FAQ
Can I make turkey tetrazzini ahead of time?
Yes. Assemble it up to 24 hours ahead and refrigerate it covered. Bake from cold, adding about 10 minutes, and uncover for the last 10 minutes so the topping turns golden.
Can I use chicken instead of turkey?
Absolutely. Rotisserie chicken is the easiest swap, and the quantities and timing stay the same. That is also why this recipe works all year, not just after Thanksgiving.
Do I have to use sherry?
No. Sherry is traditional and adds a little depth, but the sauce works fine without it. Replace it with the same amount of extra broth.
How do I keep the pasta from getting mushy?
Cook the spaghetti 1 minute less than the package says, drain it well, and do not overbake. The pasta finishes cooking in the oven, so starting it slightly firm is the whole trick.
Can I freeze turkey tetrazzini?
Yes, for up to 2 months, baked or unbaked. Thaw overnight in the refrigerator, then bake or reheat until hot all the way through (165 F / 74 C in the center).
What can I serve with turkey tetrazzini?
A crisp green salad, roasted green beans, or crusty bread. The bake is rich, so a fresh, simple side balances it best. For another leftover-friendly dinner, try our Amazing Cajun Chicken Sloppy Joes, which also start from cooked chicken.
Turkey Tetrazzini: Creamy Leftover Turkey Pasta Bake
Ingredients
Equipment
Method
- Heat the oven and start the pasta. Heat the oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente, about 1 minute less than the package time. Drain well and set aside.
- Cook the mushrooms and onion. While the pasta cooks, melt the butter in a large deep skillet over medium-high heat. Add the mushrooms and onion and cook for 5 to 6 minutes, until the mushrooms release their liquid and start to brown and the onion is soft. Stir in the garlic and cook for 1 minute.
- Make the sauce. Sprinkle the flour over the mushrooms and stir for 1 minute. Pour in the broth a little at a time, whisking constantly so no lumps form. Stir in the half-and-half and the sherry, if using. Simmer gently for 3 to 4 minutes, until the sauce coats the back of a spoon. Season with Italian seasoning, nutmeg, salt and pepper.
- Add the turkey and pasta. Take the skillet off the heat. Stir in the diced turkey, the peas, half of the mozzarella and half of the Parmesan. Add the drained spaghetti and toss until every strand is coated.
- Top and bake. Spread the mixture in the prepared baking dish. In a small bowl, toss the panko with the olive oil and the remaining Parmesan, then scatter it over the top with the remaining mozzarella. Bake uncovered for 25 minutes, until bubbly at the edges and golden on top.
- Rest and serve. Let the tetrazzini rest for 10 minutes before serving so the sauce settles. Sprinkle with fresh parsley and serve hot.
