Easy Turkey Tetrazzini Recipe
This easy turkey tetrazzini recipe is the perfect way to use leftover turkey. Creamy, cheesy, and family-friendly—ready in just 40 minutes.
Servings: 8 servings
Calories: 539kcal
Equipment
Ingredients
- 12 oz thin spaghetti noodles
- 4 tablespoons salted butter
- 1 small yellow onion diced (about 2/3 cup)
- 4 oz fresh mushrooms diced
- 4 cloves garlic minced
- 4 tablespoons flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 2/3 cup heavy cream
- 4 oz cream cheese softened and cut into small cubes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarse ground pepper
- 2 cups chopped cooked turkey
- 1 cup frozen peas
- 1 cup mozzarella cheese freshly grated
- 1/2 cup Parmesan cheese freshly grated
Topping
- 1 cup Mozzarella cheese freshly grated
- fresh chopped parsley for garnish, optional
Instructions
- Grease a 9x13 baking dish with cooking spray and preheat the oven to 350 F.
- In a salted pot of water boil the noodles to just shy of al dente. Do not overcook the noodles.
- Drain the water, reserving 1/2 cup of the pasta water.
- In a large pot or tall rimmed large skillet, melt the butter over medium heat. Add the onion and mushrooms and sauté until soft, about 4-6 minutes. Add the garlic and flour and cook for an additional 3 minutes.
- Slowly, while whisking add the broth followed by the milk and cream. Add the cream cheese, Italian seasoning, salt, garlic powder, and pepper and cook until it reaches a simmer. Reduce the heat to medium-low to keep a simmer. Simmer until thickened, about 4-6 minutes. If your sauce is too thick you can add 2 tablespoons of the pasta water at a time to get your desired consistency. Keep in mind it will thicken as it cools.
- Add the chopped turkey, peas, Mozzarella, and Parmesan cheese and toss to combine. The cheese does not need to be melted fully. Add the pasta and toss.
- Transfer to the prepared baking dish and top with the 1 cup Mozzarella cheese. Bake for about 10-15 minutes or until the cheese is totally melted.
- Remove from the oven and let sit for 5-10 minutes before garnishing with fresh parsley and serving.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. This dish does not freeze well.
Make-Ahead Instructions:
You can make this ahead of time. Don’t top with cheese until right before you put it in the oven. Place in the fridge for up to 2 days before baking. Remove from the fridge while you preheat the oven. Bake for 20 to 25 minutes covered with foil before removing the foil and baking 10-15 minutes until cheese is melted and the sauce bubbling.
- You can use any shape of pasta for this dish.
- Bacon is a delicious addition to this dish.
- Swap chicken for the turkey.
- Swap broccoli for peas.
- Do not overcook the pasta or it will be soggy when you bake this.
- If you use an oven safe skillet or pot you can cook this directly in it instead of transferring to a baking dish.
Nutrition
Serving: 1serving | Calories: 539kcal | Carbohydrates: 44g | Protein: 28g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 592mg | Potassium: 459mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1099IU | Vitamin C: 9mg | Calcium: 312mg | Iron: 2mg
