Turkey Tetrazzini
Creamy baked turkey tetrazzini with spaghetti, mushrooms, peas, and a crisp Parmesan crumb topping.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 1 hour.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Turkey Tetrazzini recipe takes 1 hour and makes 8 servings. Turkey tetrazzini turns leftover holiday turkey into a creamy baked pasta casserole that feeds a crowd with little extra shopping.
Helpful guides
Instructions
Heat the oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish. Cook the spaghetti in salted boiling water until just shy of tender, about 1 minute less than package time. Drain well without rinsing so the sauce clings to the noodles.
Melt 4 tablespoons butter in a large skillet over medium heat and cook the onion and mushrooms 6 to 8 minutes until soft and browned. Stir in 1 teaspoon minced garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir 1 minute to coat evenly.
Pour in the milk and broth slowly while whisking to prevent lumps, then simmer 4 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon. Stir in three quarters of the Parmesan, 1 teaspoon salt, half a teaspoon pepper, and 2 tablespoons dry sherry if using.
Fold the drained spaghetti, diced turkey, and peas into the sauce until every strand is coated and the mix looks creamy. Transfer to the prepared dish and spread level with a spatula. Melt the remaining 2 tablespoons butter and toss with half a cup of breadcrumbs.
Scatter the buttered crumbs and remaining Parmesan evenly over the casserole for a crisp golden crust. Bake 30 to 35 minutes until bubbling at the edges and browned on top. The center should be steaming hot throughout the dish.
Rest the tetrazzini 10 minutes so the sauce firms enough to scoop clean portions. Garnish with chopped parsley and serve warm with salad and rolls. Refrigerate leftovers promptly and reheat portions until steaming and 165 degrees inside.
Troubleshooting — fixes, not repeats
- If the sauce turns lumpy, whisk constantly while adding liquid and keep the heat at a gentle simmer. A few small lumps will melt during baking, but straining fixes a badly broken sauce.
- If the top browns before the center bubbles, tent loosely with foil and continue baking until the edges bubble actively. Every oven browns differently, so watch the last 10 minutes closely.
- If the casserole looks dry after baking, the pasta absorbed extra sauce; stir in half a cup of warm milk before serving. Cooking noodles fully soft before baking also increases absorption.
- If using freshly roasted turkey, confirm the meat reached 165 degrees during its first cooking. This casserole only reheats the meat, so the original roast temperature is what keeps it safe.
Make it your way
- For a chicken version, swap equal amounts of cooked chicken for the turkey and use chicken broth in the sauce.
- For a seafood version, use 1 pound of cooked shrimp added in the last 5 minutes of prep and a pinch of paprika on top.
- Bake either style in the same dish at 350 degrees for the same time.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat portions in a 350 degree oven covered with foil, adding a splash of milk, until steaming and 165 degrees throughout.
Freeze in airtight containers up to 2 months, then thaw overnight in the refrigerator; the sauce may need stirring after thawing.
FAQ
Can I assemble tetrazzini ahead?
Yes. Assemble completely without the crumb topping, cover, and refrigerate up to one day. Add the buttered crumbs just before baking and add 10 minutes to the bake time. The cold dish needs the extra minutes so the center heats through and bubbles.
What pasta works best?
Standard spaghetti or thin spaghetti holds the creamy sauce well and scoops neatly from the dish. Linguine and fettuccine also work when broken in half to fit. Avoid very small shapes, which pack densely and turn gummy in the sauce.
Can I skip the sherry?
Yes. Replace the sherry with an equal amount of broth plus half a teaspoon of lemon juice for brightness. The casserole stays creamy and flavorful without alcohol. Add the substitute with the milk so it blends smoothly into the sauce.