Turkey Tetrazzini Recipe

Turkey Tetrazzini Recipe

“I don’t know. But, Paul love it!” If you know what I’m referencing, tell me below in the comments! That leftover turkey from Thanksgiving makes a bomb sandwich! But, if you’re tired of meat and bread and would like to try something different, my Turkey Tetrazzini is for you! Creamy, cheesy, and easy to make. You’ll look forward to having leftovers!

Casserole, but Better…

I use thin spaghetti for this recipe, because regular spaghetti is weird. I know, I’m the weird one. I just prefer the thinner noodles. They allow a creamier consistency as they do not absorb as much sauce as the regular sized spaghetti. Cook them al dente and drain. Do NOT rinse.

Pick a Bird.

I like to cut my turkey up into cubes. But, you can shred it if you’d like. You can also use chicken for this recipe as well. The rotisserie chicken at the supermarket will work perfectly as a substitute.

I use shredded Mozzarella and Parmesan. Bake it uncovered for about minutes. Or until it’s as brown as you prefer. Cheesy goodness!

No Chill.

The best part about this recipe is that you don’t have to wait for it to cool! Dive in! Especially if you like a creamier casserole. If you like it a little stiffer, wait for 15 minutes before digging in. Don’t burn your mouth though! Give it a little blow first.

Happy Cooking,

B. Coop

Turkey Tetrazzini Recipe

The perfect solution for that leftover Thanksgiving turkey! Creamy, cheesy, and extra delicious. This recipe will be your new go to for leftover turkey.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 2 cups cooked leftover turkey (cubed)
  • 1 lb thin spaghetti cooked
  • 1 cup sliced mushrooms
  • 1/2 cup diced onions
  • 1 TBS minced garlic
  • 5 TBS unsalted butter
  • 3 TBS all purpose flour
  • 1 cup chicken stock
  • 12 oz can evaporated milk
  • 1 cup half and half
  • 4 oz cream cheese softened
  • 2 tsp dried basil
  • 1 TBS onion powder
  • 2 cups shredded Mozzarella
  • 2 cups shredded Parmesan
  • Salt and pepper to taste


  1. Preheat oven to 375 F
  2. Melted butter in a large pot
  3. Add in mushrooms and onions
  4. Sauté for 2-3 minutes
  5. Add in the garlic and sauté for 30 secs
  6. Sprinkle in the flour and whisk until it’s no longer visible.
  7. Pour in the chicken stock while whisking
  8. Bring it to a low boil
  9. Pour in the evaporated milk and half and half
  10. Stir and bring it to a simmer
  11. Add in the basil, onion powder, and salt and pepper to taste
  12. Stir in 1 cup of the Parmesan cheese.
  13. Add in the spaghetti, the turkey, and 1 cup of the Mozzarella
  14. Stir well to combine
  15. Taste and adjust seasoning as needed.
  16. Spray a 9 x 13 casserole dish with nonstick cooking spray.
  17. Pour the mixture into the dish
  18. Sprinkle the remaining cheeses evenly on the top
  19. Bake, uncovered, for 25 minutes or until cheese has melted.
  20. Enjoy!