If you’re looking for a cozy, comforting dish that’s perfect for using up leftover turkey, you’ve hit the jackpot with this Turkey Tetrazzini Recipe. I absolutely love how creamy and flavorful this casserolesque pasta turns out every time. It’s rich without being heavy, and with just the right touch of veggies and mushrooms, it becomes a true crowd-pleaser. Trust me, once you try this, it’ll become your go-to for holiday leftovers or anytime you want a satisfying, homestyle dinner.

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Why You’ll Love This Recipe

Comfort Food Classic: This dish is a nostalgic all-in-one meal that feels like a warm hug on a plate.
Great for Leftovers: Perfect way to transform cooked turkey into something new and exciting.
Simple Ingredients: Uses pantry staples and simple veggies, so you can whip it up anytime.
Kid-Friendly: Creamy, mild flavors make it a hit with little ones and picky eaters alike.

A black cast iron pan filled with creamy fettuccine pasta mixed with sliced mushrooms, thinly sliced pieces of white meat, orange round carrot slices, and small green peas, all coated in a light creamy sauce and sprinkled with green chopped parsley on top. The pan rests on a white marbled surface with two lemon halves nearby and a fork placed inside the pan on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Turkey Tetrazzini recipe relies on straightforward ingredients that blend beautifully to create a rich, creamy sauce with a satisfying bite from the pasta and turkey. When I shop for this, I look for fresh mushrooms and decent broth to make the sauce pop.

Fettuccine or spaghetti: I love fettuccine’s broad shape, but spaghetti works just as well—we’re aiming for pasta that clings to the sauce.
Olive oil: Adds a subtle fruitiness and helps sauté veggies without heaviness.
Butter: Gives the dish that silky richness we all crave in a creamy casserole.
Yellow onion: Adds sweetness and depth; don’t skip on this!
Sliced mushrooms: Fresh ones give great texture, but canned work in a pinch—I tried both and fresh definitely wins.
Garlic: Just enough to add aroma without overpowering the dish.
All-purpose flour: The key to thickening that luscious sauce.
Turkey or chicken broth: For a flavorful base—homemade broth makes a beautiful difference if you have it.
Milk: Creamy but light; I prefer whole milk for richness, but 2% is fine too.
Frozen peas and carrots: These add color, sweetness, and a nice contrast in texture.
Salt and fresh ground pepper: Essential for seasoning just right.
Cooked turkey, cubed: Leftover roast turkey or even store-bought rotisserie turkey works perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this Turkey Tetrazzini Recipe depending on what’s in the fridge or the season. Feel free to make it your own by swapping out vegetables or tweaking the protein.

Mushroom Lover’s Version: I once doubled the mushrooms and added some cremini for a deeper earthy flavor—totally delightful.
Dairy-Free Twist: Swap milk for unsweetened almond or oat milk and use dairy-free butter to make it friendly for lactose-sensitive friends.
Spicy Kick: Add a pinch of crushed red pepper flakes when sautéing onions for a subtle heat that wakes up the dish.
Vegetarian Substitution: Leave out the turkey and double the peas and mushrooms, or add diced artichokes for a meaty texture.

How to Make Turkey Tetrazzini Recipe

Step 1: Cook the Pasta Perfectly

Start by cooking your fettuccine or spaghetti according to the package instructions. I like to salt the boiling water well—it really seasons the pasta from the inside out. Don’t overcook it; aiming for al dente helps it hold up better once mixed into the sauce. Once cooked, drain but reserve a little pasta water just in case you want to loosen the sauce later.

Step 2: Sauté the Aromatics and Mushrooms

While the pasta cooks, heat your olive oil and butter in a large skillet over medium heat. Toss in diced onions and sliced mushrooms, stirring from time to time. You’ll notice their aroma thickens the air after a few minutes—that’s the magic starting. Aim for tender, slightly caramelized onions and browned mushrooms, about 4 to 5 minutes. Then add garlic, cooking only about 15 seconds until fragrant to avoid bitterness.

Step 3: Make the Thickener

In a small bowl, whisk together the all-purpose flour with your turkey or chicken broth until smooth—this ensures no lumps sneak into your sauce. Pour the mixture into your skillet and stir well, letting it cook for a minute or two to kickstart the thickening process.

Step 4: Add Milk and Veggies

Next, stir in the milk and your frozen peas and carrots. Season generously with salt and freshly ground black pepper. Bring the mixture to a gentle boil over medium-high heat, then keep stirring for about a minute until the sauce thickens to a smooth, creamy consistency. If you find it a little too thick, a splash of reserved pasta water can work wonders.

Step 5: Stir in the Turkey

Reduce the heat a bit and add your cubed cooked turkey. Cook for 3 to 4 minutes until the turkey heats through and absorbs some of that sauce goodness. This step ensures every bite is flavorful and moist.

Step 6: Combine and Serve

Remove the skillet from heat and gently fold your creamy turkey mixture into the cooked pasta. If you’re like me, you might taste and adjust salt and pepper now. Serve immediately while it’s warm and bubbling—comfort on a plate.

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Pro Tips for Making Turkey Tetrazzini Recipe

Don’t Skip Browning Mushrooms: It develops rich flavor and prevents a watery texture in your sauce.
Reserve Pasta Water: Helps loosen sauce without watering down flavor if it gets too thick.
Use Leftover Turkey: Using leftover cooked turkey not only saves time but adds wonderful roasted flavor.
Don’t Overcook Pasta: Overcooked pasta mushes in the sauce; al dente is the way to go.

How to Serve Turkey Tetrazzini Recipe

The image shows a skillet filled with creamy pasta made of wide flat noodles, with three visible layers: at the base is a creamy white sauce, on top of it a mix of cooked carrots sliced in rounds with ridges, whole and sliced brown mushrooms, and green peas, and the top layer has pieces of light-colored cooked chicken scattered evenly. The dish is sprinkled with chopped fresh green herbs. The skillet is black and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle freshly chopped parsley on top for a pop of green and a fresh herby note that balances the richness. A little grated Parmesan or Pecorino Romano is another favorite touch of mine—adds a salty, cheesy layer that my family goes crazy for.

Side Dishes

Since Turkey Tetrazzini is pretty filling on its own, I like to keep sides light. A crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts complement the creamy pasta beautifully. If you want to get cozy, garlic bread is a classic pairing to mop up any extra sauce.

Creative Ways to Present

For special occasions, I like baking the assembled tetrazzini in a casserole dish topped with buttered breadcrumbs for a golden, crunchy crust. It turns a simple stovetop recipe into a show-stopping centerpiece. I’ve also served it in elegant individual ramekins for dinner parties—it’s both charming and practical.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. This Turkey Tetrazzini keeps nicely for up to 3 days. When you reheat, the sauce may thicken, so adding a splash of broth or milk helps regain that creamy texture.

Freezing

Freezing tetrazzini is totally doable but I recommend freezing before combining with the pasta. Just prepare the sauce and turkey mixture, freeze it in an airtight container, and cook the pasta fresh when you’re ready to eat. That way, the pasta won’t get mushy after reheating.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring frequently. Adding a bit of broth or milk keeps it creamy. If you’re in a hurry, reheating covered in the microwave also works well—just stir halfway through to ensure even warming.

FAQs

Can I use other types of pasta for this Turkey Tetrazzini Recipe?

Absolutely! While fettuccine or spaghetti are traditional and hold the sauce well, you can also use linguine, penne, or any pasta you have on hand. Just keep in mind that smaller shapes like shells or elbows will change the texture a bit but still taste delicious.
Is it okay to use canned mushrooms instead of fresh?

You can definitely use canned mushrooms in a pinch. I’ve done that when fresh weren’t available. They add moisture, so be sure to drain them well to avoid a watery dish. Fresh mushrooms, however, give a better texture and flavor depth if you have the option.
Can I make this Turkey Tetrazzini Recipe dairy-free?

Yes! Substitute milk with your favorite plant-based milk like almond or oat milk, and swap butter for a dairy-free alternative. Just pick unsweetened and unflavored versions to keep the savory balance right.
How do I avoid the sauce getting too thick or clumpy?

Whisk the flour and broth together thoroughly before adding it to the skillet to prevent lumps. Also, stirring continuously as the sauce thickens helps keep it smooth. If it thickens too much, adding a splash of broth or milk can loosen it up.
Can I bake this Turkey Tetrazzini after mixing?

Yes, baking with a breadcrumb topping adds a delicious crunchy crust that contrasts beautifully with the creamy interior. Bake at 350°F (175°C) for about 20-25 minutes until bubbly and golden on top. I discovered this trick makes the dish extra special for holidays.

Final Thoughts

This Turkey Tetrazzini Recipe is one of those meals that feels like pure comfort in every bite. I’ve fallen in love with how easy it is to turn simple leftovers into something my whole family looks forward to. Give it a try—you’ll appreciate its creamy sauce, tender turkey, and subtle veggie goodness. It’s the kind of recipe you’ll want to keep on hand for quick dinners or special occasions. Seriously, once you make it, you’re going to want to make it again and again!