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Turkey Tetrazzini

This creamy and comforting Turkey Tetrazzini is one of my favorite meals to make with leftover Thanksgiving turkey. It works equally well with leftover chicken and I often buy rotisserie chicken to use.

Turkey Tetrazzini in a blue casserole dish.

Tetrazzini Ingredients

In my opinion, the mushrooms and peas are essential for a tetrazzini. They’re my favorite part and I’ll admit that whenever I dish myself up, I always dig for a few extra mushrooms. A splash of sherry and a pinch of nutmeg also add wonderful flavor to a tetrazzini.


That being said, Turkey Tetrazzini is very adaptable and forgiving and you can leave any of these ingredients out to suit your taste.

  • Try adding broccoli or even green beans instead of peas or mushrooms.
  • No turkey? Use rotisserie chicken instaed.
  • I love the flavor the sherry gives this casserole, but it can be left out.
  • Use another pasta shape in place of spaghetti.

Because when you have a creamy, cheesey sauce pretty much anything tastes good in it.

Turkey Tetrazzini getting scooped out of casserole dish.

From Scratch Recipe

Quite a few Turkey Tetrazzini recipes use Condensed Soup to make preparation quick and easy and I make a lot of casseroles using condensed soup, including tetrazzini on occasion. But this one is from scratch with a creamy sauce made from butter, flour, chicken broth, milk, and heavy cream. If you don’t like cooking with canned soup, this is a great recipe to try.

Turkey Tetrazzini in a bowl.

Make Ahead

Like most casseroles, Turkey Tetrazzini can be made ahead of time. Another reason it’s a family favorite. Just get it all assembled, wrap with plastic wrap and store in the refrigerator for up to 24 hours. Take it out, discard the plastic wrap and add a few minutes to the baking time. You have yourself a hassle free weeknight meal.

How To Store

Leftovers will keep in an airtight container in the refrigerator for 3 days.

Can It Be Frozen?

Yes. Freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight. I recommend waiting to add the bread crumb topping until just before baking.

Everyone will want seconds of this hot and creamy meal.

Cooked casserole in a blue casserole dish.

More Leftover Turkey Recipes

And if you have some leftover ham, try this Ham Tetrazzini Recipe!

Turkey (or chicken) Tetrazinni

Turkey Tetrazinni

Turkey (or Chicken) Tetrazzini with peas and mushrooms and a creamy, cheesy sauce is always a family favorite. Panko crumbs are mixed with melted butter and grated Parmesan to create a golden crust.
PREP: 20 minutes
COOK: 30 minutes
TOTAL: 50 minutes


  • 12 ounces spaghetti, snapped in half
  • 6 tablespoons butter, divided
  • 8 ounces white mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Sherry
  • 3 cups chopped cooked turkey or chicken
  • 1/2 to 1 cup frozen green peas, defrosted
  • 2/3 cup freshly grated Parmesan cheese


  • 1/2 cup homemade bread crumbs or panko crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese


  • Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving 1/2 cup cooking liquid.
  • Preheat oven to 375 degrees.
  • While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sauté until brown. Remove mushrooms to a bowl and set aside.
  • Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.
  • Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.
  • Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.
  • Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.
  • Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.
  • Transfer mixture to a greased 9X13-inch baking dish.
  • In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.


Use a dry sherry. I like to use Taylor’s dry sherry. If you don’t want to use sherry, it can be left out or you can substitute white wine.
Nutritional info is provided as an estimate only and will vary based on brands of products used.


Calories: 468kcal | Carbohydrates: 44g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 563mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1122IU | Vitamin C: 31mg | Calcium: 175mg | Iron: 1mg
Author: Christin Mahrlig
Course: Casserole, Dinner
Cuisine: American
Keyword: pasta, thanksgiving leftovers

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Originally published September 29, 2014.

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51 thoughts on “Turkey Tetrazzini”

  1. I made for dinner last evening, was delicious, I liked the addition of the nutmeg. Will definitely make again.

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