This Turkey Tetrazzini is the ultimate post-holiday comfort food. It’s a rich, creamy, cheesy baked pasta loaded with tender turkey, sautéed mushrooms, sweet peas, and cozy herbs. Whether you’re feeding weekend guests or tackling Thanksgiving leftovers, this dish turns extra turkey into a meal everyone will love.
Author’s Note
The Ultimate Leftover Turkey Glow-Up
I’ll be honest — I might love the leftovers even more than Thanksgiving dinner itself. Turkey sliders, turkey salad, loaded wraps… I look forward to them all.
But the real show-stopper? This Turkey Tetrazzini.
It’s become a post-holiday tradition in our home. It’s warm, creamy, packed with flavor, and the kind of dish everyone goes back for seconds of. If you’ve got houseguests hanging around after the holiday, this is exactly what you want on the table. It’s comforting, cozy, and crowd-pleasing.
Ingredients You’ll Need
| Ingredient | Quick Note |
|---|---|
| Spaghetti | Snap in half before cooking — makes mixing and serving easier. |
| Unsalted butter | Controls the salt level in the dish. |
| Baby Bella mushrooms + Yellow onion | Any mushroom variety works; finely dice the onion for even cooking. |
| All-purpose flour | Helps thicken the creamy sauce. |
| Chicken broth (low sodium) | Keeps the casserole from getting too salty. |
| Half and half | Use heavy cream for richer or milk for lighter. |
| Dried herbs | Fresh or frozen work just as well. |
| Sharp cheddar cheese | Freshly shredded melts much smoother. |
| Leftover turkey | Rotisserie chicken makes a great substitute. |
| Frozen peas | No need to thaw! |
How to Make Turkey Tetrazzini
1. Cook the Pasta
Boil the spaghetti until just shy of al dente. Drain and set aside, tossing occasionally to prevent sticking.
2. Sauté the Veggies
Melt the butter in a large pot and cook the mushrooms until they begin to soften. Add the onions and continue cooking until everything is golden and fragrant.
3. Make the Creamy Sauce
Stir in the flour and cook for one minute. Slowly whisk in the half-and-half and chicken broth. Add the seasonings and let the mixture gently thicken. Stir in half the shredded cheese.
4. Combine Everything
Add the cooked spaghetti, turkey, and peas to the creamy mushroom sauce. Stir well to coat.
5. Assemble & Bake
Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheese (plus a buttery panko topping if you’d like!). Bake until golden, bubbly, and delicious.
What to Serve With Turkey Tetrazzini
- A crisp green salad with vinaigrette
- Steamed or roasted vegetables (broccoli, green beans, or Brussels sprouts)
- Garlic bread or soft dinner rolls
- A spoonful of leftover cranberry sauce
- Roasted carrots or sweet potatoes
- Caesar salad
Variations & Swaps
- Try a different protein: chicken, ham, or even shrimp
- Make it meatless: add spinach, extra mushrooms, or zucchini
- Play with cheese: swap cheddar for mozzarella, Parmesan, Gruyère, or a blend
- Switch the pasta: penne, fettuccine, or bowtie all work well
- Add heat: red pepper flakes or a pinch of cayenne
Storage & Make-Ahead Tips
Make Ahead:
Prep everything in advance, then store components separately. Combine and bake when ready.
Refrigerate:
Keeps well for up to 4 days.
Freeze:
Freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheat:
Cover and bake at 350°F for 15–20 minutes, or microwave until warm.