If you’re anything like me, you’ll absolutely adore this Creamy Turkey Tetrazzini Bake Recipe. It’s the ultimate comfort food that turns leftover turkey into a luscious, cheesy, and satisfying dinner everyone will ask for again. This dish is rich without being heavy, wonderfully creamy, and packed with flavor from mushrooms, garlic, and a blend of cheeses. Trust me, once you try it, this cozy casserole will become your go-to for family dinners or holiday leftovers.
Why You’ll Love This Recipe
- Uses Leftover Turkey Perfectly: It gives your turkey a second life with exciting flavor and creamy texture.
- Rich, Creamy Sauce: The garlic cream cheese and half-and-half combo creates an irresistible sauce that’s not too heavy.
- Family-Friendly Comfort Food: My kids and friends rave about this bake every time I make it.
- Easy to Make: It’s straightforward and doesn’t require fancy ingredients, making it perfect for weeknights or special occasions.
Ingredients You’ll Need
When I shop for this Creamy Turkey Tetrazzini Bake Recipe, I focus on fresh mushrooms and good-quality cream cheese, as they really bring out the creaminess and flavor in the sauce. The combination of spaghetti and melted cheeses makes this dish everything traditional tetrazzini should be.
- Spaghetti: Make sure to cook it just al dente to avoid mushiness after baking.
- Salted Butter: Adds richness and helps soften the onions and mushrooms.
- Onion: Diced finely for a subtle sweetness in the sauce.
- Garlic: Fresh minced garlic amps up the savory notes.
- Mushrooms: Sliced cremini or white mushrooms add earthiness and texture.
- All-Purpose Flour: Helps thicken the sauce to the perfect creamy consistency.
- Reduced Sodium Chicken Broth: Keeps the sauce flavorful without being too salty.
- Garlic-Flavor Spreadable Cream Cheese: This is my secret weapon for a creamy, tangy sauce with a touch of garlic.
- Half and Half (or Light Cream): Adds smoothness without overpowering the dish.
- Salt and Black Pepper: Adjust to taste, seasoning is key here!
- Fresh Parsley: Adds a fresh pop of color and brightness.
- Italian Seasoning: For that classic, herby background flavor.
- Cooked Turkey: Chopped into tender bite-sized pieces—leftover roast turkey works beautifully.
- Mozzarella Cheese: Divided for mixing into the pasta and topping it off for ooey-gooey meltiness.
- Parmesan Cheese: Sprinkled on top for a golden, slightly nutty crust.
Variations
I love that this Creamy Turkey Tetrazzini Bake Recipe is so easy to personalize. Whether you want to lighten it up, add some veggies, or make it a bit more indulgent, there’s room to tweak it to your taste or dietary needs.
- Vegetable Boost: I sometimes add frozen peas or spinach stirred in before baking for extra color and nutrients.
- Chicken Instead of Turkey: If you don’t have turkey on hand, cooked chicken works beautifully and gives a similar cozy vibe.
- Gluten-Free Version: Use gluten-free pasta and a gluten-free flour blend to thicken the sauce.
- Cheese Variations: Mixing in sharp cheddar or Gruyère instead of mozzarella adds a different depth of flavor I enjoy.
How to Make Creamy Turkey Tetrazzini Bake Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating butter over medium heat in a large skillet. Add diced onions and cook until they’re translucent and soft—about 4-5 minutes. Then toss in the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms release their moisture and start to brown slightly. This step is the foundation of your creamy sauce, so don’t rush it! The aroma filling your kitchen here is one of those moments that’ll make you confident you’re on the right track.
Step 2: Create the Creamy Sauce Base
Sprinkle the flour evenly over the cooked veggies and stir it in so it cooks for about a minute—this gets rid of that raw flour taste and thickens your sauce. Next, pour in the reduced sodium chicken broth and half and half all at once while whisking constantly to avoid lumps. Keep stirring and let the sauce bubble; it should thicken nicely after boiling for about a minute. Then, add in your garlic-flavored cream cheese and stir until it melts smoothly into the sauce. Finish seasoning with fresh parsley, Italian seasoning, salt, and pepper. This sauce truly makes the dish dreamy and savory.
Step 3: Combine and Bake
Cook your spaghetti until just al dente, then drain well. In a large bowl, combine the spaghetti, chopped cooked turkey, one cup of mozzarella cheese, and the creamy sauce you just made. Mix gently but thoroughly so every strand of spaghetti is coated. Pour everything into a greased 9×13 inch baking dish, top with the remaining mozzarella, and cover with foil. Bake at 350°F for 20 minutes.
After removing the foil, sprinkle the Parmesan cheese evenly on top and bake uncovered for an additional 10 to 15 minutes until the top is golden, bubbly, and irresistible. Let it rest for a few minutes before serving—that way, it sets up perfectly, making it easier to scoop out generous portions.
Pro Tips for Making Creamy Turkey Tetrazzini Bake Recipe
- Perfect Pasta Texture: Don’t overcook the spaghetti—al dente is key because it’ll continue cooking in the oven.
- Smooth Sauce Consistency: Whisk the broth and cream continuously to avoid lumps after adding flour.
- Cheese Matters: Using garlic-flavored cream cheese kicked the sauce up a notch for me, but plain cream cheese works too if that’s all you have.
- Baking Covered Then Uncovered: This technique keeps moisture in for the first bake and then crisps the cheese topping beautifully for the final bake.
How to Serve Creamy Turkey Tetrazzini Bake Recipe
Garnishes
I love sprinkling fresh chopped parsley and a little extra Parmesan on top just before serving. It adds a pop of color and fresh flavor that complements the richness of the casserole perfectly.
Side Dishes
To keep things balanced, I usually serve this dish with a crisp green salad tossed in a tangy vinaigrette or some roasted green beans. The brightness of the veggies cuts through the creamy richness of the bake wonderfully.
Creative Ways to Present
For special occasions, I’ve served this turkey tetrazzini in individual ramekins topped with a sprinkle of fresh herbs and a drizzle of truffle oil for that extra wow factor. It’s a hit every time and feels extra fancy for holiday dinners.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey tetrazzini in an airtight container in the fridge for up to 3 days. It reheats beautifully and tastes almost as good as freshly baked.
Freezing
I’ve frozen portions of this bake before with great success. Just be sure to cool it completely, then wrap it tightly with foil or plastic wrap before placing it in a freezer-safe container. It freezes well for up to 2 months.
Reheating
The best way I’ve found to reheat is in the oven at 350°F covered with foil to keep it moist. Heat for about 20-25 minutes or until warmed through. If you’re in a hurry, the microwave works, but the oven will keep that lovely texture intact.
FAQs
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Can I use fresh turkey or only leftovers for this recipe?
You can definitely use fresh cooked turkey or your leftover turkey for this bake. Just make sure the turkey is cooked through and chopped into bite-sized pieces. It’s a fantastic way to use up leftovers and reduce food waste.
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What can I substitute for cream cheese if I don’t have any?
If you don’t have cream cheese, you can substitute with an equal amount of heavy cream or a mix of sour cream and grated Parmesan to maintain creaminess. Keep in mind the flavor and texture will be slightly different but still delicious.
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Is there a dairy-free version of this recipe?
Yes! Use dairy-free cream cheese and milk alternatives like oat or almond milk mixed with a thickener like cornstarch. Also, swap out the butter for a dairy-free margarine. You’ll want to experiment slightly to get the creamy texture just right.
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How can I make this recipe lower in calories?
Try using half the amount of cheese or swapping for part-skim mozzarella, use light cream or milk instead of half and half, and reduce butter slightly. Adding more veggies like mushrooms or spinach also helps make the dish more filling with fewer calories.
Final Thoughts
This Creamy Turkey Tetrazzini Bake Recipe holds a special place in my heart, especially after discovering it as the perfect way to elevate Thanksgiving leftovers. It’s warm, hearty, and loaded with creamy goodness that’s both comforting and satisfying. I hope you give this recipe a try and enjoy making it your own. Honestly, once you taste that cheesy, garlicky sauce and tender turkey, you’ll understand why my family goes crazy for it every single time. Happy cooking, friend!
Print
Creamy Turkey Tetrazzini Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Turkey Tetrazzini is a comforting and creamy baked pasta dish featuring tender cooked turkey, mushrooms, and spaghetti in a rich garlic-flavored cream cheese sauce. Perfect for utilizing leftover turkey, it’s topped with mozzarella and Parmesan cheese for a golden, bubbly finish.
Ingredients
Pasta
- 12 ounces spaghetti
Sauce
- 3 tablespoons salted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken broth
- 8 ounces garlic-flavored spreadable cream cheese
- 1 ⅓ cups half and half (or light cream)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Italian seasoning
Main Ingredients
- 2 cups cooked chopped turkey
- 2 cups shredded mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Spaghetti: Boil the spaghetti according to package directions until al dente, then drain well and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant. Add sliced mushrooms and continue cooking for an additional 3 minutes until tender.
- Make Sauce Base: Stir in the flour to the vegetable mixture and cook for 1 minute to remove the raw flour taste.
- Add Liquids and Cream Cheese: Gradually add the chicken broth and half and half all at once, stirring constantly. Cook the sauce until it thickens and bubbles, then let it boil for 1 minute.
- Melt Cream Cheese: Stir in the garlic-flavored spreadable cream cheese until fully melted and smooth. Add chopped parsley, Italian seasoning, and season with salt and black pepper to taste.
- Combine Ingredients: In a large bowl, combine the cooked spaghetti, chopped turkey, 1 cup of shredded mozzarella, and the prepared sauce. Mix until everything is evenly coated.
- Assemble Casserole: Pour the mixture into a greased 9×13 inch baking pan. Sprinkle the remaining 1 cup of mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Add Parmesan and Finish Baking: Remove the foil and sprinkle the Parmesan cheese over the top. Continue baking uncovered for an additional 10 to 15 minutes until the casserole is hot, bubbly, and the cheese has browned slightly.
Notes
- This recipe is an excellent way to use leftover turkey and transform it into a comforting new meal.
- Adjust seasoning according to taste; you can add more garlic or Italian herbs for extra flavor.
- Using reduced sodium chicken broth helps control the saltiness of the dish since cheese adds salt.
- For a lighter version, use light cream or half and half and low-fat cheese options.
- Let the casserole rest for 5 minutes before serving to allow it to set.
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 82 mg
