easy turkey tetrazzini recipe

Written ByJenny Smyth Posted on
easy turkey tetrazzini recipe
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The Best easy turkey tetrazzini recipe

I’m so excited to share this easy turkey tetrazzini recipe with you all, it’s been a staple in our household for years. Tetrazzini is a classic Italian-American dish that originated in the 1920s, and its creamy, savory flavor profile is a perfect combination of comfort food and elegance.

The dish typically consists of cooked turkey or chicken, mixed with mushrooms, onions, and a rich sauce made with heavy cream and Parmesan cheese. I love how this recipe is so versatile – it’s perfect for a weeknight dinner, a special occasion, or even a holiday gathering.

My kids adore it, and I appreciate how easy it is to make. One of the best things about this recipe is that it’s incredibly easy to customize to your taste preferences.

If you’re not a fan of mushrooms, simply omit them or substitute with another vegetable of your choice. This dish is also an excellent way to use up leftover turkey or chicken from holidays or special meals.

I’ve made it countless times over the years, and it never fails to impress both family and friends alike. The flavors are deep and satisfying, without being too overpowering or heavy.

It’s also relatively quick to prepare and cook, which makes it an excellent option for busy weeknights or when you’re short on time but still want to serve something special.

Easy Turkey Tetrazzini

Easy Turkey Tetrazzini

4.7 from 702 votes

This creamy, comforting casserole combines leftover turkey with tender spaghetti in a rich Parmesan sauce. It is a quick and satisfying meal that comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Turkey

8 ounces spaghetti
2 cups cooked turkey, shredded
1 cup frozen peas

For the Sauce

4 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup dry white wine
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8 minutes.
3Drain the pasta and set it aside.
4In a large skillet over medium heat, melt 2 tablespoons of the butter.
5Add the sliced mushrooms and cook until they release their liquid and turn golden brown, about 5 minutes.
6Add the onion and garlic, and cook for another 2 minutes until fragrant.
7Melt the remaining 2 tablespoons of butter in the same skillet over medium heat.
8Whisk in the flour and cook for 1 minute, stirring constantly.
9Slowly pour in the chicken broth, heavy cream, and white wine, whisking continuously until the sauce thickens, about 3 minutes.
10Remove the skillet from the heat and stir in the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
11Add the cooked spaghetti, shredded turkey, and frozen peas, and toss everything together until well coated.
12Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
13In a small bowl, combine the panko breadcrumbs with the melted butter and parsley, then sprinkle the topping over the casserole.
14Bake for 20 to 25 minutes until the sauce is bubbly and the topping is golden brown.
15Let the tetrazzini rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Large skillet
Whisk
9×13 inch baking dish
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use low-fat milk in place of some of the broth. You can also add other vegetables like diced bell peppers or spinach.

Watch Video Of How Easy Turkey Tetrazzini Works

This easy turkey tetrazzini recipe has been a staple in our household for years – it’s perfect for weeknight dinners or special occasions alike.

One of the best things about this dish is how versatile it is; feel free to customize it however suits your taste preferences best!

Whether you’re using leftover turkey from holidays or simply want something comforting on a Tuesday night – there’s no wrong time or reason to whip up this classic Italian-American dish.

❓ Frequently Asked Questions About Turkey Tetrazzini

Q1: What type of pasta should I use for this recipe?

This recipe works well with any type of pasta you prefer – penne, fusilli, linguine – the options are endless! However, if you want to stay true to the traditional Italian-American flavor profile of tetrazzini, I recommend using fettuccine or spaghetti.

Q2: Can I use leftover roasted vegetables instead of sautéed mushrooms?

While sautéed mushrooms are an integral part of traditional tetrazzini recipes, you can definitely substitute them with leftover roasted vegetables if you prefer.

Q3: How long does this dish keep in the fridge?

This dish will keep in the fridge for up to three days without losing its flavor or texture.

Q4: Can I freeze individual portions for later use?

Yes! This dish freezes beautifully – simply portion out individual servings into freezer-safe containers and thaw as needed.

Q5: What if I don’t have any Parmesan cheese on hand?

No worries! You can substitute Parmesan cheese with other types of hard cheeses like cheddar or Swiss.

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