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White baking dish filled with homemade turkey tetrazzini and topped with melted white cheddar cheese.
4.82 from 90 votes

Turkey Tetrazzini Recipe

This easy Turkey Tetrazzini Recipe is a creamy, comforting, crowd-pleasing pasta casserole and a delicious way to use up leftover turkey. Made with chunks of leftover turkey and spaghetti noodles in a creamy sauce made with mushrooms and heavy cream.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 servings
Calories: 625kcal


  • 5 cups cooked turkey - shredded
  • 1 pound (16 ounces) dry spaghetti noodles
  • 1 tablespoon olive oil
  • 6 tablespoon butter - divided
  • 1 medium yellow onion - minced
  • 8 ounces crimini mushrooms - sliced
  • 5 cloves garlic - minced
  • ¾ cup dry white wine
  • 3 tablespoon all-purpose flour
  • cups low-sodium chicken stock - or homemade turkey stock
  • ½ cup heavy cream
  • 1 teaspoon salt - plus more to taste
  • 2 teaspoon fresh thyme - minced
  • ½ teaspoon freshly ground black pepper
  • 1 cup frozen peas
  • 2 cups white cheddar cheese - shredded
  • Fresh lemon juice - for serving


  • Preheat oven - Preheat oven to 350 degrees F. and spray a large casserole dish with nonstick cooking spray. Set aside.
  • Shred the turkey - gather approximately 5 cups of cooked turkey and shred into small, bite-size pieces (see notes).
  • Boil the spaghetti - Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook until just under al dente. Drain, rinse and set aside.
  • Sauté the vegetables - Heat the olive oil and 1 tablespoon butter in a large, heavy-bottomed Dutch oven over medium-high heat. Add the onion and cook for 2-3 minutes, or until starting to soften. Add the mushrooms and continue to cook for 3-4 minutes, or until tender. Stir in the minced garlic and cook for 1 minute. Add the white wine and bring to a simmer. Cook until liquid is reduced by half.
  • Prepare the roux - Over medium heat melt the remaining butter with the onions and mushrooms. Sprinkle with flour, whisking continuously to combine the flour with the melted butter, forming a thick paste covering the onions and mushrooms (this is your roux).
  • Make the sauce - Whisking continuously to prevent clumping, slowly add the chicken broth. Once all of the chicken or turkey stock has been incorporated, add in the heavy cream. Season with salt, black pepper, and fresh thyme. Bring to a low simmer then reduce heat to low.
  • Return the turkey - Add the turkey, frozen peas, and half of the cheese to the sauce and simmer all together for 2-3 minutes. Season with additional salt and pepper, to taste.
  • Assemble - Gently mix in the spaghetti noodles and mix before transferring everything to your prepared casserole baking dish. Sprinkle with additional thyme, if desired, and top with the remaining shredded cheddar cheese.
  • Bake - Transfer to the oven and tent with foil. Bake for 30 minutes covered, then remove the foil tent and continue to bake for an additional 15 minutes.
  • Serve - Allow the baking dish to rest for 5 minutes before serving. Enjoy!


Substitutions and alternatives:
  • Although this is a turkey tetrazzini recipe, boneless chicken will also work when a leftover Thanksgiving turkey isn't available. Rotisserie chicken or leftover chicken breasts are a great option when you're in a hurry. You may also poach chicken breasts which take approximately 30 minutes.
  • Swap heavy cream for half-and-half
  • Trade spaghetti noodles for egg noodles. Be extra careful to cook your noodles at least 2 minutes less than the advised package directions as egg noodles are more likely to fall apart when overcooked.
  • Add different flavors with different types of cheeses - parmesan cheese, mozzarella cheese, shredded Italian blend, etc.
Originally posted December 17, 2020


Calories: 625kcal | Carbohydrates: 53g | Protein: 32g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 648mg | Potassium: 583mg | Fiber: 3g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 9mg | Calcium: 256mg | Iron: 2mg
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