If you’re on the hunt for a cozy, comforting dish that’s both hearty and a touch nostalgic, this Turkey Tetrazzini Recipe is exactly what you need on your dinner table. I absolutely love this recipe because it turns simple leftover turkey into a creamy, dreamy pasta bake that your whole family will go crazy for. Whether it’s post-holiday turkey or just a craving for something warm and satisfying, this dish hits all the right notes with minimal effort on your part.

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Why You’ll Love This Recipe

Transforms Leftovers Effortlessly: Turn leftover turkey into a luscious pasta dish with minimal fuss.
Creamy and Comforting: The sauce is silky and cheesy without being heavy, perfect for chilly nights.
Flexible Ingredients: You can easily swap veggies or use different pasta shapes based on what you have.
Family Favorite: My family always asks for seconds, and I bet yours will too!

A black cast iron pan filled with creamy fettuccine pasta mixed with sliced mushrooms, thinly sliced pieces of white meat, orange round carrot slices, and small green peas, all coated in a light creamy sauce and sprinkled with green chopped parsley on top. The pan rests on a white marbled surface with two lemon halves nearby and a fork placed inside the pan on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Turkey Tetrazzini Recipe come together in a way that’s both comforting and simple. A few pantry staples paired with cooked turkey create this rich and silky casserole. When shopping, look for fresh mushrooms if possible, and if you want a shortcut, frozen vegetables work wonderfully too.

Fettuccine or spaghetti: Choose your favorite long pasta; fettuccine holds the sauce beautifully.
Olive oil: Adds a lovely fruitiness to the sauté step.
Butter: Gives richness and helps create a velvety base for the sauce.
Yellow onion: Adds sweetness and depth when cooked down.
Mushrooms: Fresh sliced mushrooms bring earthiness; canned ones are perfect for convenience.
Garlic: Just a touch for aromatic warmth.
All-purpose flour: Essential for thickening the sauce to that perfect creamy consistency.
Turkey or chicken broth: The flavorful liquid base that blends everything together.
Milk: Keeps the sauce mellow and creamy without too much heaviness.
Frozen peas and carrots: Add sweetness and a pop of color, plus they’re a breeze to toss in.
Salt and fresh ground pepper: Season to taste – don’t be shy here!
Cooked turkey: This is the star – great for using up leftovers or fresh turkey meat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Turkey Tetrazzini Recipe my own by switching up veggies or adding a cheesy topping. Don’t hesitate to personalize it to what your family enjoys or what’s in season!

Mushroom Variety: Sometimes I swap white button mushrooms for cremini or shiitake to add a deeper umami flavor.
Veggie Boost: Try adding spinach or broccoli for extra nutrition and color.
Cheese Topping: Sprinkle Parmesan or mozzarella on top and bake until bubbly if you like a crispy, golden crust.
Dairy-Free: Use a non-dairy milk alternative and olive oil instead of butter for a lighter, dairy-free version.

How to Make Turkey Tetrazzini Recipe

Step 1: Cook the pasta—perfect al dente

Start by cooking your fettuccine or spaghetti based on the package directions until it’s just al dente. I like it slightly firm because it will cook a bit more when mixed with the sauce. Drain it well and set aside. This little step will make sure you don’t end up with mushy noodles later on.

Step 2: Sauté aromatics and mushrooms for flavor

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Toss in diced onions and mushrooms, stirring occasionally for about 4 to 5 minutes until they’re tender and fragrant. Then, stir in the minced garlic and cook for just 15 seconds until it wakes up the pan — be careful not to burn it!

Step 3: Make the sauce base with flour and broth

In a small bowl, whisk together the all-purpose flour and turkey or chicken broth until smooth. Add this mixture to your skillet and stir well. This combo is the secret to thickening your sauce without lumps—trust me, I learned that the hard way on my first try!

Step 4: Add milk and vegetables, then thicken

Next, pour in the milk and add your frozen peas and carrots. Season generously with salt and fresh cracked pepper. Turn the heat up and bring this to a gentle boil, stirring constantly. After about a minute, your sauce will thicken and coat everything just right—look for that creamy texture that makes every bite luxurious.

Step 5: Stir in turkey and heat through

Lower the heat to medium-high and fold in the cubed cooked turkey. Give it a few minutes, about 3 to 4, while stirring occasionally, to warm that turkey through so every forkful is satisfying and hot.

Step 6: Combine with pasta and serve

Finally, remove the skillet from the heat and gently stir the sauce and turkey mixture into the cooked pasta. That creamy coating on the noodles is what gives this dish its magic. Serve immediately and prepare for the compliments!

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Pro Tips for Making Turkey Tetrazzini Recipe

Don’t Overcook Your Pasta: Cooking it just right ensures it won’t get mushy when combined with sauce and turkey.
Use Fresh Mushrooms When Possible: They add more flavor, but canned mushrooms work if you’re short on time.
Whisk Flour and Broth Thoroughly: This prevents lumps and gives your sauce that silky smooth consistency.
Season Generously: I learned to taste the sauce as I go; a good seasoning balance makes all the difference.

How to Serve Turkey Tetrazzini Recipe

The image shows a skillet filled with creamy pasta made of wide flat noodles, with three visible layers: at the base is a creamy white sauce, on top of it a mix of cooked carrots sliced in rounds with ridges, whole and sliced brown mushrooms, and green peas, and the top layer has pieces of light-colored cooked chicken scattered evenly. The dish is sprinkled with chopped fresh green herbs. The skillet is black and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often top this Turkey Tetrazzini with a sprinkle of freshly chopped parsley or some grated Parmesan cheese for a bright finish. Sometimes I even add a tiny drizzle of truffle oil when I want to impress guests — it’s those little details that take it from good to restaurant-quality right at home.

Side Dishes

My go-to sides include a crisp green salad dressed with lemon vinaigrette and some crusty bread to soak up any extra sauce. Roasted Brussels sprouts or garlic green beans also pair beautifully for a complete meal that feels both special and approachable.

Creative Ways to Present

For holiday dinners, I like to serve Turkey Tetrazzini in individual ramekins, topped with a crunchy breadcrumb and cheese crust. It adds a fun personal touch, and who doesn’t love a bubbly, golden top? You can even sprinkle some toasted pine nuts or fresh herbs for a festive vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the turkey tetrazzini keeps well for up to 3 days. When I reheat, I add a splash of milk or broth to revive the creaminess without drying it out.

Freezing

This recipe freezes beautifully! I portion it out into freezer-safe containers before baking or after if you add a crispy top layer. Thaw overnight in the fridge, then bake or reheat gently on the stovetop or oven.

Reheating

To reheat Turkey Tetrazzini, the oven at 350°F (175°C) works best to bring back its texture and warmth. Cover with foil to prevent drying out and heat for about 20 minutes or until bubbly. Alternatively, microwave in short bursts, stirring occasionally, while adding a little liquid to maintain moisture.

FAQs

Can I use leftover turkey for this Turkey Tetrazzini Recipe?

Absolutely! Leftover cooked turkey is perfect for this recipe. It adds great flavor and makes use of what you already have. Just be sure the turkey is diced into bite-sized pieces to mix well with the sauce and pasta.
What pasta works best in Turkey Tetrazzini?

Traditional long pastas like fettuccine or spaghetti are commonly used because their strands hold the creamy sauce nicely. But feel free to experiment with other types like linguine or even short pasta like penne if that’s what you have on hand.
Is Turkey Tetrazzini baked or stovetop?

This particular Turkey Tetrazzini Recipe is made on the stovetop and served immediately for a creamy, fresh result. However, you can transfer it to a baking dish, top with cheese and breadcrumbs, and bake for about 20 minutes for a golden crust if desired.
Can I make this dish dairy-free?

Yes, you can substitute the butter with olive oil and use a plant-based milk such as almond or oat milk. Choose a dairy-free flour-based thickener or cornstarch and make sure your broth is free from dairy ingredients.
How can I add more vegetables to this recipe?

Adding veggies like spinach, broccoli, or bell peppers works great—just toss them in with the peas and carrots during the sauce step. You can also sauté them alongside the onions and mushrooms for extra flavor.

Final Thoughts

This Turkey Tetrazzini Recipe is one of those dishes that makes you feel warm and cared for with every bite. I discovered this after struggling with how to reinvent leftover turkey, and now it’s a comforting classic in my kitchen. I hope you give it a try and find it as easy and rewarding as I did—trust me, you’ll be making it again and again!