Recipe

Homestyle Turkey Tetrazzini

Creamy, cozy, and baked until golden, this turkey tetrazzini turns leftovers into a weeknight win with crisp edges and a sauce that tastes rich, savory, and fully awake.

By Matt Campbell

•

4.8

A bubbling casserole dish of turkey tetrazzini with golden toasted breadcrumbs and parsley on top on a wooden kitchen counter

Jump to Recipe

Turkey tetrazzini is what happens when leftovers get their act together. You take tender turkey, twirl it into pasta, coat the whole situation in a creamy sauce that tastes like you cared, then bake it until the edges go crisp and the top turns bronzed and snackable.

This version keeps ingredients accessible and the steps low drama. We build flavor with mushrooms, a little garlic, parmesan, and a splash of broth. The sauce is silky, not gluey, and I am begging you to taste it before it hits the oven. That is where the magic happens.

A wooden spoon stirring creamy mushroom sauce in a skillet on the stove

Why It Works

It is creamy but not heavy. A proper roux plus broth and milk gives you a sauce that clings without turning into paste.
Built in flavor, fast. Mushrooms, garlic, parmesan, and a tiny hit of lemon keep it rich but awake.
Crunch meets cozy. Buttery breadcrumbs deliver that crisp top that makes baked pasta worth turning the oven on.
Leftover friendly. Roasted turkey, deli turkey, or even rotisserie chicken all work.

Pairs Well With

Lemony Arugula Salad
Easy Garlic Bread
Roasted Green Beans
Cranberry Orange Relish

Storage Tips

How to Store and Reheat

Refrigerator: Let the casserole cool, then cover and refrigerate for up to 4 days.

Freezer: Freeze tightly wrapped portions for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

Reheating: Warm in a 350°F oven, covered with foil, until hot in the center, about 20 to 30 minutes for a medium portion. If it looks a little dry, splash on a tablespoon or two of broth or milk before reheating. Microwave works too, but the oven brings back the crisp top. Aim for 165°F in the center.

Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 10 to 15 minutes to the bake time.

Common Questions

Can I make turkey tetrazzini without mushrooms?

Absolutely. Swap in chopped spinach, asparagus, broccoli florets, or extra onion and celery. You still want some kind of savory base, so do not skip the garlic and parmesan.

What pasta works best?

Spaghetti is classic, but linguine, fettuccine, or short shapes like penne work great. If you go short pasta, keep it a minute shy of al dente so it does not get soft after baking.

How do I keep the sauce from getting too thick?

Two moves: cook the flour briefly, then add liquid gradually while whisking. If it thickens too much after the cheese goes in, thin it with a splash of broth, milk, or reserved pasta water before combining with pasta.

Can I use leftover gravy instead of making a roux?

You can, but it depends on your gravy. If it is very thick, loosen it with broth and milk, then taste for salt. You may still want a little parmesan and lemon to brighten it.

Is there a lighter option?

Use milk instead of half-and-half, and keep the cheese the same. The parmesan is doing a lot of flavor work, so I would rather reduce butter slightly than cut the cheese too far.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta (use it for mixing too)
Deep large skillet, sauté pan, or Dutch oven
Whisk
9x13-inch baking dish
Measuring cups and spoons
Colander
Cutting board and knife

Turkey tetrazzini is my favorite kind of practical comfort food because it starts as a plan to “use up leftovers” and ends with people hovering near the oven like it is a live sporting event. The first time I made it, I overcooked the pasta, the sauce was too thick, and it still disappeared. That is the beauty of a baked casserole with a crunchy top. It forgives you, then asks for seconds. Now I keep the pasta barely al dente, brighten the sauce with lemon, and go heavy on the toasted breadcrumbs because life is short and crunch matters.

Homestyle Turkey Tetrazzini

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Ingredients

12 ounces spaghetti or linguine
6 tablespoons unsalted butter, divided (2 tablespoons for sauté, 3 tablespoons for the roux, 1 tablespoon for the topping)
8 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/3 cup all-purpose flour
2 cups low-sodium chicken or turkey broth
1 1/2 cups milk (whole or 2%)
1/2 cup half-and-half (optional, for extra richness) or use more milk
1/2 cup grated parmesan cheese, plus more for topping
2 cups cooked turkey, shredded or diced
1 cup frozen peas (no need to thaw)
2 tablespoons chopped parsley, plus more for serving
1 teaspoon fresh lemon juice
3/4 cup panko breadcrumbs

Cooked spaghetti, shredded turkey, mushrooms, peas, and parmesan arranged on a kitchen counter ready for cooking

Instructions

Heat the oven and prep the dish. Preheat to 375°F. Lightly butter or oil a 9x13-inch baking dish.
Boil the pasta. Bring a large pot of water to a boil and salt it generously (it should taste well seasoned). Cook pasta 1 to 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
Sauté the vegetables. In a deep large skillet or Dutch oven over medium heat, melt 2 tablespoons butter. Add mushrooms and onion. Cook until mushrooms release their liquid and start to brown, about 8 to 10 minutes. Stir in garlic, salt, and pepper and cook 30 seconds.
Make the roux, then the sauce. Add 3 tablespoons butter to the skillet. Once melted, sprinkle the flour over the vegetables and stir until everything looks evenly moistened and paste-like. Cook, stirring constantly, for 1 to 2 minutes (you want it to smell a little nutty, not raw). Slowly whisk in broth until smooth. Then whisk in milk and half-and-half. Simmer, whisking often, until thickened enough to coat a spoon, about 3 to 5 minutes.
Season like you mean it. Remove from the heat and let it cool for 1 minute, then stir in parmesan until melted. Add lemon juice and parsley. Taste and adjust salt and pepper. If the sauce feels too thick, loosen with a splash of reserved pasta water.
Combine. If your skillet is big enough, add turkey, peas, and drained pasta and toss until everything is evenly coated. If it is looking crowded (it probably is), pour the sauce into the pasta pot, then add pasta, turkey, and peas and stir to combine.
Top for crunch. Transfer to the prepared baking dish and spread into an even layer. Melt the remaining 1 tablespoon butter, toss it with the panko, then sprinkle evenly over the casserole. Add a little extra parmesan on top if you want that extra golden finish.
Bake. Bake until bubbling around the edges and golden on top, about 25 to 30 minutes. If you want deeper browning, broil for 1 to 2 minutes at the end, watching closely. For the no-guesswork version, the center should hit 165°F.
Rest and serve. Let it sit for 10 minutes before slicing. Finish with parsley and a pinch of black pepper.

A spoon scooping a creamy serving of turkey tetrazzini from a baking dish with a golden breadcrumb crust

Nutrition information is estimated.

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