How to make Turkey Tetrazzini? (Rich and Creamy Flavor)

The ideal way to eat leftover turkey is with this recipe for Turkey Tetrazzini. Pasta, mushrooms, and tender turkey chunks are covered in a thick, creamy sauce and topped with cheese.

The dish is hearty enough to feed a crowd and delicious enough to make everyone enthusiastic about leftovers like never before. Everything is cooked until hot and bubbling.

One such recipe that has been around forever and ever is turkey tetrazzini, which I also discovered in my old recipe box.

Cheese is sprinkled on top of a delectable pasta casserole with turkey in a creamy mushroom sauce, which is then baked until hot and bubbling.

For the ideal meal, serve this alongside a garden salad and some crusty bread.

This recipe calls for fresh mushrooms, but you may substitute any other vegetables you choose; some of our favorites include carrots, peas, and peppers.

Spreadable cream cheese adds extra richness to this simple Turkey Tetrazzini recipe in place of “cream of” soup.

While the plain variety is perfectly acceptable, we prefer to use the herb and garlic or garlic and chive varieties to give dishes a little bit more flavor.

It is also delicious any time of year, making it a great recipe for using up leftover turkey during the holidays. You can use rotisserie chicken or prepare a few chicken breasts if you don’t have any turkey on hand.

You can prepare this dish ahead of time or serve it another night for a delicious leftover dinner because it reheats well! Make careful to cook the pasta until it is al dente to prevent it from becoming mushy, and if necessary, add a small amount of milk when reheating.

Tetrazzini Turkey

The ideal way to eat leftover turkey is with this recipe for Turkey Tetrazzini. Pasta, mushrooms, and tender turkey chunks are covered in a thick, creamy sauce and topped with cheese.

Ingredients

• 12 ounces dry spaghetti
• 3 tablespoons butter
• 1 onion diced
• 3 cloves garlic minced
• ¾ pound mushrooms sliced
• 3 tablespoons flour
• 2 ¼ cups chicken broth reduced sodium
• 8 ounces spreadable cream cheese garlic flavor
• 1 ⅓ cups half & half or light cream
• salt & pepper to taste
• 1 tablespoon fresh parsley
• 1 teaspoon Italian seasoning
• 2 cups turkey cooked and chopped
• 2 cups mozzarella cheese divided
• ¼ cup parmesan cheese

Instructions

1. Set the oven to 350°F.
2. Follow the instructions on the package to prepare pasta al dente.
3. Butter, onions, and garlic are cooked until soft over medium heat. Cook for three more minutes after adding the mushrooms. Add the flour and cook for one minute.
4. Concomitantly add cream and broth. Boil for one minute after cooking until thick and bubbling. Add cream cheese and stir until melted. Add spices and parsley.
5. Combine pasta, turkey, sauce, and 1 cup of mozzarella cheese. Pour into a 9×13-inch oiled pan. Add the last of the mozzarella on top, cover, and bake for 20 minutes. Add the parmesan and bake uncovered for a further 10-15 minutes, or until heated and bubbling.

Nutrition information

Calories: 462 | Carbohydrates: 41g | Protein: 26g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 680mg | Potassium: 484mg | Fiber: 2g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 7.9mg | Calcium: 406mg | Iron: 1.6mg