The turkey tetrazzini is a classic American dish that has been a staple of family gatherings and holiday meals for decades. This recipe for turkey tetrazzini with mushrooms and a creamy sauce is a delicious and satisfying twist on the traditional dish, perfect for using up leftover turkey after a big holiday meal. You’ll love this recipe because it’s easy to make, feeds a crowd, and can be prepared ahead of time, making it ideal for busy home cooks.
Table of Contents
Why You’ll Love This Recipe
- It’s a great way to use up leftover turkey
- The creamy sauce is made from scratch with garlic-herb cream cheese
- It’s a crowd-pleaser, serving 8 people
- It can be prepared ahead of time and refrigerated or frozen for later use
Key Ingredients & Substitutions
To make this recipe, you’ll need the following ingredients:
- 12 ounces spaghetti, broken in half
- 4 tablespoons unsalted butter
- 8 ounces white button mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups turkey broth
- 1 cup half-and-half
- 4 ounces garlic-herb cream cheese, softened
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas, thawed
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese, divided
- 1/2 cup panko breadcrumbs
If you’re looking for a similar recipe to this one, you might enjoy our Turkey Sandwich Recipe, which is another great way to use up leftover turkey.
Practical Ingredient Notes
Each ingredient in this recipe plays a crucial role in creating a delicious and satisfying dish. The spaghetti provides a base for the casserole, while the mushrooms and onion add a depth of flavor and texture. The garlic-herb cream cheese is the key to the creamy sauce, and the turkey broth and half-and-half help to create a rich and velvety texture. The cooked turkey is the star of the show, and the peas add a burst of freshness. The Italian seasoning, salt, and pepper provide a savory flavor, while the mozzarella and parmesan cheese add a creamy and melty texture. The panko breadcrumbs add a crunchy topping to the casserole.
Sensible Ingredient Substitutions
If you don’t have certain ingredients on hand, there are some sensible substitutions you can make. For example, you can use chicken broth instead of turkey broth, or you can use Greek yogurt instead of half-and-half. You can also use different types of cheese, such as cheddar or provolone, instead of mozzarella and parmesan. Additionally, you can use fresh peas instead of frozen peas, or you can use different types of mushrooms, such as cremini or shiitake.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions for al dente; drain and set aside.
3. In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the sliced mushrooms and diced onion, sautéing for 6 to 8 minutes until the mushrooms are browned and the onions are translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes to create a golden roux.
5. Slowly pour in the turkey broth and half-and-half while whisking continuously. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce has thickened enough to coat the back of a spoon.
6. Stir in the softened garlic-herb cream cheese, Italian seasoning, salt, and pepper until the cheese has melted and the sauce is smooth.
7. Add the cooked turkey, cooked spaghetti, and peas to the sauce. Toss well to ensure the pasta is thoroughly coated; the mixture should look slightly soupy as the pasta will absorb moisture during baking.
8. Transfer the mixture into the prepared baking dish. Top evenly with the shredded mozzarella and 1/4 cup of the parmesan cheese.
9. In a small bowl, toss the panko breadcrumbs with the remaining 1/4 cup of parmesan cheese and sprinkle the mixture evenly over the top of the casserole.
10. Bake for 25 to 30 minutes, or until the sauce is hot and bubbly and the breadcrumb topping is a deep golden brown. Let the dish rest for 5 minutes before serving.
For a comforting and creamy soup to serve alongside your turkey tetrazzini, consider our Creamy Hamburger Potato Soup recipe.
Expert Chef Tips & Troubleshooting
To prevent the spaghetti in your turkey tetrazzini from becoming mushy, cook it al dente or slightly underdone before mixing it with the sauce. Because the noodles continue to absorb liquid while baking in the oven, starting with a firm noodle prevents the final dish from becoming overcooked and soft. Additionally, make sure to not overmix the sauce, as this can cause it to become too thick and sticky. If you find that your sauce is too thick, you can thin it out with a little bit of turkey broth or half-and-half.
Common Mistakes to Avoid
One common mistake to avoid when making turkey tetrazzini is overcooking the spaghetti. This can cause the noodles to become mushy and unappetizing. Another mistake is not cooking the sauce long enough, which can result in a sauce that is too thin and runny. Finally, not using enough cheese can result in a dish that is lacking in flavor and creaminess.
Serving Suggestions and Complementary Side Pairings
Turkey tetrazzini is a versatile dish that can be served with a variety of sides. Some popular options include a green salad, roasted vegetables, or garlic bread. You can also serve it with a side of mashed potatoes or a simple pasta salad. For a more substantial meal, consider serving it with a side of roasted chicken or a hearty soup.
Detailed Storage, Make-Ahead, Refrigeration, Freezing, and Reheating Guidance
This casserole can be prepared ahead of time and refrigerated for up to 24 hours or frozen for up to 3 months. To freeze, assemble the casserole in a freezer-safe dish, but stop before the final baking step. Cover it tightly with a layer of plastic wrap followed by aluminum foil to prevent freezer burn; when ready to serve, thaw it in the refrigerator overnight and bake as directed. For safe storage and reheating, review these food safety guidelines for leftovers before refrigerating the dish. Additionally, consider freezing and food safety guidelines for more information on how to safely freeze and reheat your turkey tetrazzini.
Turkey Tetrazzini
Equipment
- Large pot
- Skillet or Dutch Oven
- 9×13-inch baking dish
Ingredients
Pasta
- 12 ounces spaghetti broken in half
Sauce
- 4 tablespoons unsalted butter
- 8 ounces white button mushrooms sliced
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups turkey broth
- 1 cup half-and-half
- 4 ounces garlic-herb cream cheese softened
- 3 cups cooked turkey shredded or diced
- 1 cup frozen peas thawed
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese divided
- 1/2 cup panko breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions for al dente; drain and set aside.
- In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the sliced mushrooms and diced onion, sautéing for 6 to 8 minutes until the mushrooms are browned and the onions are translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes to create a golden roux.
- Slowly pour in the turkey broth and half-and-half while whisking continuously. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce has thickened enough to coat the back of a spoon.
- Stir in the softened garlic-herb cream cheese, Italian seasoning, salt, and pepper until the cheese has melted and the sauce is smooth.
- Add the cooked turkey, cooked spaghetti, and peas to the sauce. Toss well to ensure the pasta is thoroughly coated; the mixture should look slightly soupy as the pasta will absorb moisture during baking.
- Transfer the mixture into the prepared baking dish. Top evenly with the shredded mozzarella and 1/4 cup of the parmesan cheese.
- In a small bowl, toss the panko breadcrumbs with the remaining 1/4 cup of parmesan cheese and sprinkle the mixture evenly over the top of the casserole.
- Bake for 25 to 30 minutes, or until the sauce is hot and bubbly and the breadcrumb topping is a deep golden brown. Let the dish rest for 5 minutes before serving.
Notes
- Calories: 445
- Protein: 27g
- Carbohydrates: 37g
- Fat: 21g
- Saturated fat: 12g
- Cholesterol: 60mg
- Sodium: 780mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 1000 IU
- Vitamin C: 20mg
- Calcium: 20mg
- Iron: 2.5mg
Frequently Asked Questions
How do I prevent the spaghetti in Turkey Tetrazzini from becoming mushy?
To ensure the pasta maintains its texture, cook the spaghetti al dente or slightly underdone before mixing it with the sauce. Because the noodles continue to absorb liquid while baking in the oven, starting with a firm noodle prevents the final dish from becoming overcooked and soft.
Can I make Turkey Tetrazzini without using canned “Cream of” soups?
Yes, you can create a rich, from-scratch sauce by making a simple roux with butter and flour, then slowly whisking in turkey broth and cream. Incorporating garlic-flavored cream cheese is a popular professional tip for achieving a thick, velvety consistency and deep flavor without relying on processed shortcuts.
How do I keep my turkey casserole from drying out in the oven?
The key to a moist tetrazzini is ensuring the mixture looks slightly “soupy” before you put it in the baking dish. The pasta will soak up a significant amount of the sauce during the 20 to 30 minutes of baking, so starting with extra liquid ensures a creamy result rather than a dry one.
Can I freeze Turkey Tetrazzini for an easy make-ahead meal?
This casserole freezes beautifully if you assemble it in a freezer-safe dish but stop before the final baking step. Cover it tightly with a layer of plastic wrap followed by aluminum foil to prevent freezer burn; when ready to serve, thaw it in the refrigerator overnight and bake as directed.
