This easy turkey tetrazzini recipe is the perfect way to use leftover turkey. The cheesy casserole is topped with crunchy breadcrumbs and baked until hot, bubbly, and golden brown.
For a tasty option all year round, try making chicken tetrazzini with leftover meat.

Recipe Science
- Sautéing onions, garlic, and dried herbs in butter fat extracts the seasonings’ more fat-soluble flavors into the cream sauce.
- Make a velouté by making a butter and flour roux to thicken it, then add stock for depth and heavy cream for a rich, silky texture.
- Incorporate mozzarella for its high melting point and stretch, while Parmesan adds umami and depth in the sauce and as a topping.
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Featured Comment 6
“I ended up with a huge amount of Turkey this year and we don’t care for turkey leftovers, especially my husband, but this recipe won him over it was absolutely delicious and not difficult to make!”—Josie
Why It Works
Looking for a delicious way to use leftover roasted turkey? Make a delicious cheesy turkey tetrazzini casserole using ingredients already in your pantry and refrigerator. Then, transform them into a simple pasta dish to serve a hungry family.
Various aromatic and hearty vegetables are combined with a creamy white sauce, tender spaghetti, and chunks of turkey. This dish is sprinkled with two types of cheese and bread crumbs for a golden brown and crunchy topping to dig into. Make a leftover turkey salad sandwich for lunch, then this casserole for dinner. It’s a winning pair!
Ingredients You’ll Need
- Turkey: Use leftover turkey breast, legs, or thighs by chopping them into bite-sized pieces, about 1/2″ dice. Use 4 cups to make it a hearty meal.
- Pasta: This leftover turkey tetrazzini recipe uses one pound of spaghetti, yielding plenty.
- Mushrooms: I use sliced brown mushrooms, like cremini or baby portabello, for a robust flavor.
- Cheese: Higher-melting, gooey mozzarella cheese, and savory grated parmesan cheese are added to the sauce and as a topping for the casserole.
- Breadcrumbs: Plain breadcrumbs add extra crunch to the casserole after baking.
- Herbs: I use dried Italian seasoning to add intense herbaceous flavors to the cream sauce quickly.
- Cream Sauce: The sauce uses a veloute base thickened with butter and flour roux. Turkey or chicken stock is added for flavor. I also add heavy cream to make it rich and velvety.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The simple turkey tetrazzini recipe is easy to customize! Try these delicious options:
- Poultry Substitutes: To enjoy this dish year-round, use leftover roasted chicken, poached chicken, or pan-seared chicken breasts.
- Pasta Options: Other types of pasta can be used, like linguine, fettuccine, short-cut penne, rigatoni, wide egg noodles, or cavatappi.
- Mushrooms Swaps: Other types of mushrooms can be used, like the white button, oyster, or dried porcini for an intense umani taste.
- Using Fresh Herbs: If you have fresh thyme or oregano, use those instead. Just add three times the amount.
- More Decadent Sauce: To make the sauce creamier, stir in 2 to 4 tablespoons of cream cheese, plain Greek yogurt, sour cream, or creme fraiche.
- Cheese Substitutes: Try melty mozzarella or cheddar cheese, Parmigiano Reggiano or Pecorino Romano, and a salty, nutty taste.
How to Make Turkey Tetrazzini
Step 1: Preheat the Oven
Position the oven rack in the center for even heat distribution, and preheat to 375°F (190ºC) to ensure your turkey tetrazzini bakes evenly with a perfectly golden top.

Step 2: Cook the Pasta
Cook the pasta in a large pot of boiling salted water until al dente. Drain and rinse with cool water for about 30 seconds to stop the cooking process. You don’t want the pasta to get mushy. It will cook more in the oven with the sauce.

Step 3: Cook the Vegetables
To make the pasta flavorful, saute diced onions and minced garlic in butter over medium heat. Bloom the dried Italian seasonings in the hot fat to extract the herbs’ flavors, compounds, and aromas.

Season the sliced mushrooms with salt and pepper to draw out the moisture, then saute until the liquid is released and they become tender. Remove the vegetable mixture from the pan to make the sauce.

Step 4: Make the Sauce
Make a roux containing equal parts of butter and flour by volume. Cook for a few minutes until the paste turns blonde in color. Then, stir in the stock, continuously stirring to disperse the starches so they can adequately thicken.

Whisk in the heavy cream until velvety in consistency. Turn off the heat and add melty shredded mozzarella cheese and aged parmesan.

Step 5: Combine the Ingredients
Add the cooked pasta, turkey, and fresh or frozen peas to the sauce and toss to combine. You can enjoy the creamy pasta as is, but my family loves it when I make it a baked pasta dish with crunchy bread crumbs on top.

Step 6: Layer the Casserole
Grab a large casserole dish, 13 inches by 9 inches. Lightly grease the pan with olive oil or butter to prevent sticking. Evenly spread the pasta mixture into the baking dish.

Top with shredded mozzarella and parmesan cheese. Sprinkle on traditional breadcrumbs.
Experimentation Encouraged: I recommend adding double the amount of panko breadcrumbs for a crunchier surface texture. They are larger and will not cover as much surface area as fine breadcrumbs.

Step 7: Bake
Bake until hot and bubbly and the top is golden, about 30 to 35 minutes. For an extra golden brown crust, broil for 2 to 3 minutes afterward. The breadcrumbs will become super crunchy, but keep a close eye on the color change. It can burn quickly!

Step 8: Serve
Top your turkey tetrazzini with a sprinkle of fresh chopped parsley for a burst of color and a subtle, herbaceous flavor. Serve it hot to enjoy the creamy texture at its best.
Frequently Asked Questions
Tetrazzini is a style of pasta with chicken or turkey, vegetables like mushrooms and peas, tossed in with a roux-based creamy white sauce. It’s served au gratin by topping it with cheese and breadcrumbs, then baked until golden brown. Alfredo sauce is an emulsion of butter and cream, reduced until thickened, then flavored with parmesan cheese.
Canned cream of mushroom soup also makes an excellent base for the sauce instead of making it from scratch. It’s just condensed soup with thickening agents like cornstarch and flour. Depending on how creamy you like the sauce, simply dilute it with heavy cream or chicken broth or an equal mixture. Use equal parts condensed soup to liquid or 1 part soup to half the amount of liquid for a richer consistency. You’ll need 4 cups total for the turkey tetrazzini.
Turkey tetrazzini can be frozen for up to 3 months if made in advance. Defrost in the refrigerator the night before, or bake from frozen. Reheating the casserole when frozen will require more time.
Serve This With
If you tried this Turkey Tetrazzini Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Turkey Tetrazzini

Ingredients
- 4 quarts water
- 5 teaspoons kosher salt, divided
- 1 pound spaghetti, or linguine
- ½ cup unsalted butter, divided
- ½ cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- ½ teaspoon dried Italian seasoning
- 1 pound sliced brown mushrooms, ¼" thick, about 6 cups
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 cups unsalted chicken stock, or broth, or turkey
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided
- 4 cups chopped turkey, cooked, ½" dice
- 1 cup peas, fresh or frozen
- ¼ cup breadcrumbs, plain or panko
- 1 tablespoon chopped parsley
Instructions
- Preheat the Oven – Set the oven rack to the middle position and the temperature to 375°F (190ºC).
- Cook the Pasta – In a large Dutch oven or pot, bring water to a boil. Add 1 tablespoon of salt and stir to dissolve. Add the spaghetti and cook according to package directions until al dente, about 9 to 10 minutes.Drain in a colander and rinse with cool water for about 30 seconds to immediately stop the cooking process. Separate them with a spoon so they do not stick together. Leave some moisture on the surface and set it aside.
- Cook the Vegetables – Heat a large pot over medium heat. Melt 2 tablespoons butter, then add the onions. Saute until fragrant and translucent, about 3 minutes. Add the garlic and Italian seasonings, and saute for 30 seconds.Add the mushrooms, 1 teaspoon salt, and pepper. Cook until most of the moisture is released and mushrooms are tender, about 5 to 6 minutes. Transfer to a bowl and set aside.
- Make the Sauce – Melt 6 tablespoons of butter in the pan. Stir in the flour, and cook until the roux turns golden blonde in color, about 2 minutes. Turn the heat up to medium-high. Gradually whisk in the chicken stock, stirring constantly until thickened. Stir in the heavy cream, whisking until a smooth sauce is formed.Turn off the heat. Stir in ½ cup of the mozzarella and ½ cup of parmesan cheese until melted. Stir in 1 teaspoon of salt. Season the sauce to taste with more salt and pepper if desired.
- Combine Ingredients – Add the pasta, turkey, peas, and mushrooms to the pot. Stir to combine.
- Layer the Casserole – Lightly grease a 13 x 9-inch baking dish with olive oil or butter. Spread the pasta mixture evenly in the pan. Evenly sprinkle ½ cup mozzarella cheese, ½ cup parmesan cheese, and bread crumbs on top.
- Bake – Bake until the edges are hot and bubbly and the surface is lightly golden brown, 30 to 35 minutes. For an extra crispy and golden brown surface, broil for 2 to 3 minutes. Watch carefully for the color change to prevent burning.
- Serve – Garnish with some of the chopped parsley and serve hot.
Recipe Video

Notes
- Recipe Yield: 16 cups
- Serving Size: 2 cups
- Storing: Cool and store in an airtight container for up to 3 days. Place in a resealable bag for up to 1 month, and defrost before using.
- Reheat: Cover and microwave on high for 15 to 30 seconds, stirring in between, until hot. If needed, add a small amount of water to make the sauce creamy.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Maria T. says
My first time making this Jessicipe. Years ago I bought frozen entrees for work lunch. I often selected Turkey Tetrazzini because I liked it. I don’t know why I never thought to make it with leftover turkey. I was inspired by one of your social media posts. The prep for this recipe is a little more than most recipes of this type. I made a half recipe, which was perfect for us. Once I got cooking it went quickly. My husband loved the smell coming from the kitchen. When we dug in both of us thought it was absolutely delicious! The creamy flavorful sauce and crispy bread crumbs are very complimentary. Peas and mushrooms are another good combo. I will make this again. I’m going to try it with a rotisserie chicken and different pasta like orecchiette. penne, or cavatappi. Bet any of those would be good. In fact I could use the sauce as a base for several pasta dishes.
Jessica Gavin says
Thank for making the turkey tetrazzini recipe! I love the idea of using rotisserie chicken and switching up the pasta!
Janice Buehring says
I love this recipe idea, will make it tomorrow evening, I can’t wait!
Jessica Gavin says
I can’t wait to hear what you think!
Josie Ortiz says
I ended up with a huge amount of Turkey this year and we don’t care for turkey leftovers, especially my husband, but this recipe won him over it was absolutely delicious and not difficult to make!
Jessica Gavin says
Thank you for your feedback, Josie!