Turkey Tetrazzini is so hearty, cozy and comforting. This spaghetti casserole transforms your leftover turkey into a whole new dinner that feeds a crowd!
No more wondering what to do with all that leftover turkey! We love leftover recipes like our Turkey Shepherd’s Pie recipe and one of our all time favorites, Homemade Turkey Soup!

What Is Turkey Tetrazzini?
Comfort food recipes like this make leftovers something that we actually look forward too. This Turkey Tetrazzini recipe is actually an American spaghetti casserole that is named after an Italian opera star, Luisa Tetrazzini.
Turkey tetrazzini can be made with leftover turkey or chicken, depending on what you have. Typically this casserole recipe is made with peas and mushrooms in a white wine cream sauce and baked. We added a layer of mozzarella cheese to amp up the super cozy feel.
How To Make
Here we have step by step photos with brief instructions. For complete recipe instructions, scroll down to the recipe card at the end of the post.


- Cook the spaghetti al dente, 1-2 minutes shy of the recommended cooking time. Drain and add to a large bowl, or back to the pot it was cooked in.
- Add butter to a large skillet, then add onions and mushrooms, cooking until softened. Season with salt, pepper and fresh thyme, then sprinkle in flour to make a roux. Deglaze with wine then add chicken broth and cream. Simmer the sauce until thickened, about 5 minutes.
- Add leftover turkey and frozen peas to the sauce and stir to combine.


- Pour the cream sauce over the spaghetti and toss to combine. Pour the filling into a buttered casserole dish.
- Add a layer of shredded mozzarella cheese to the top of the casserole and bake at 350 degrees for 25 minutes.
For Best Results
- Bite sized pieces: Shred or dice the leftover turkey into bite sized pieces that are easy to eat.
- Break the spaghetti: For this turkey tetrazzini recipe, I find that it’s easier to eat if you break the spaghetti in half before cooking.
- Taste for Seasonings: Taste the cream sauce for seasonings before you toss with the pasta, adjust and add more salt and pepper if needed.
- Don’t Overcook: All this casserole needs is about 25 minutes to warm through and melt the cheese. If you leave it in the oven too long the cream sauce will break.

Is This A Make Ahead Recipe?
You can definitely make this casserole ahead of time, but it is better when made and baked right away. When the spaghetti sits in the refrigerator it will soak up some of the cream sauce, which is ok, still delicious, but it won’t be as creamy.
We typically make this casserole in the morning for dinner that night, but that’s about as fas as I like to do it ahead of time. Make sure to take the dish out of the refrigerator about 30 minutes before placing into the oven to bring it to room temperature.

Variations
Of course you can swap out the turkey for chicken, as you can with most leftover turkey recipes. In addition to that, you can try adding other vegetables like chopped broccoli or spinach.
You can even use different pasta instead of spaghetti. Tube shaped pasta like penne or ziti work, as does a pasta shape like bow ties. Spaghetti is the traditional pasta for turkey tetrazzini, and we think it works perfectly, but do feel free to swap out what you have on hand.

Looking For More Casserole Recipes?
- Turkey A La King Casserole
- Tuna Noodle Casserole
- Chicken & Stuffing Casserole
- Cheeseburger Casserole
- Philly Cheesesteak Spaghetti Squash Casserole
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.

Turkey Tetrazzini Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 Servings 1x
Turkey Tetrazzini is so cozy and comforting! A make ahead casserole that transforms your leftover turkey into a whole new dinner!
Ingredients
- 12 ounces spaghetti (note that most boxes are 16 ounces, so reserve 4 ounces for another use)
- 4 tablespoons butter
- 1 cup diced onion
- 8 ounces mushrooms, stems trimmed and sliced
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 4 tablespoons flour
- 1/4 cup dry white wine
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups frozen peas
- 3 cups cubed leftover turkey
- 1 cup grated parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Cook the spaghetti 1-2 minutes shy of the package directions, drain and place back into the pot you cooked it in.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook until softened and the mushrooms are browned, 5-7 minutes. Add the garlic and cook 1 minute longer, then add the salt, pepper, fresh thyme and stir.
- Sprinkle in the flour and stir to make a roux. Cook the flour out for 1 minute, then pour in the wine to deglaze the pan while stirring.
- Slowly pour in the chicken broth and then the cream while stirring. Bring to a simmer for 5 minutes to thicken. Stir in the peas, turkey and 1/2 cup of the parmesan cheese.
- Pour the cream sauce over the spaghetti and toss to combine. Pour the filling into a 9″ x 13″ baking dish that’s been sprayed with non-stick cooking spray, and spread out into an even layer.
- Add the remaining 1/2 cup of parmesan cheese and the shredded mozzarella cheese to the top of the casserole. Bake for 25 minutes until the cheese is melted and the filling is warmed through.
Recipe Notes
If your spaghetti is sticking together, run it under warm water again before tossing with the sauce, then drain the excess water off.
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: American
How much wine to deglaze pan? thx
This looks yummy! But, peas are not loved in this house. Any other veggies you can suggest for this recipe?
Pretty much anything you want! This is a really adaptable recipe. Chopped broccoli, Spinach, cauliflower (even the riced kind that they’ll never know is in there!)