Thanksgiving Turkey Tetrazzini Recipe

If you’re like me, you end up with plenty of leftover turkey after Thanksgiving, and you’ve probably been searching for a way to make those leftovers sing. That’s why I’m so excited to share this Thanksgiving Turkey Tetrazzini Recipe with you—a creamy, comforting casserole that transforms your turkey into something spectacular. It’s rich, cheesy, and packed with mushrooms and peas, making it a hearty crowd-pleaser that’s perfect for post-holiday meals or any time you want a cozy pasta bake that feels like a warm hug.

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Ingredients You’ll Need

The combination of tender turkey, mushrooms, and creamy sauce is the heart of this Thanksgiving Turkey Tetrazzini Recipe, while simple pantry staples bring everything together beautifully. When shopping, I recommend fresh mushrooms and good-quality cheese—it really makes a difference!

• Cooking spray: For greasing the baking dish to ensure easy serving and cleanup.
• Kosher salt: To season the pasta water and adjust the dish’s flavors.
• Spaghetti: I like classic spaghetti here, cooked just al dente for the perfect texture later.
• Unsalted butter: Divided for sautéing and making the roux without too much saltiness.
• Garlic: Finely chopped to infuse the sauce with savory depth.
• Baby bella mushrooms: Sliced for earthy flavor and a meaty texture that pairs well with turkey.
• Dry white wine: Adds acidity and enhances the mushrooms’ flavor; you can substitute broth if preferred.
• All-purpose flour: For thickening the sauce perfectly.
• Low-sodium chicken broth: Forms the base of the sauce, keep it low-sodium to control saltiness.
• Heavy cream: Brings richness and smoothness to the sauce.
• Freshly ground black pepper: To taste, for warming spice.
• Leftover turkey: Chopped into bite-size pieces, this is the star protein of the dish.
• Frozen peas: For pops of sweetness and color.
• Shredded white cheddar: Melts beautifully and adds sharpness.
• Dried oregano: Adds a hint of herbaceous warmth.
• Panko bread crumbs: For that irresistible crunchy topping.
• Finely grated Parmesan: Mixed into breadcrumbs for salty, savory crispiness.
• Extra-virgin olive oil: Joins the topping mix to help it brown nicely in the oven.

Variations

One of the best things about this Thanksgiving Turkey Tetrazzini Recipe is how flexible it is—you can easily swap ingredients to suit your tastes or what you have on hand. I like to switch things up sometimes to keep it fresh.

• Vegetarian version: I’ve made a mushroom and pea-only version by leaving out the turkey and adding extra mushrooms for a hearty, meatless comfort meal.
• Cheese swaps: Try Gruyère or mozzarella for a different melty experience—I once did this, and it turned out amazingly gooey and rich.
• Whole wheat pasta: To add a bit more fiber, whole wheat spaghetti works well; just watch cooking time so it stays al dente.
• Herb edits: Fresh thyme or parsley stirred in at the end adds fresh brightness—one time I tossed in some fresh tarragon for a subtle change.

How to Make Thanksgiving Turkey Tetrazzini Recipe

Step 1: Prep and Cook the Pasta

Start by preheating your oven to 350°F and greasing a 13″ x 9″ baking dish with cooking spray. Then, bring a large pot of salted water to a boil and cook the spaghetti until just al dente—check the package directions but aim for the shorter side to avoid mushiness later. Drain the pasta and set it aside; I like to toss it lightly with a little olive oil to keep it from sticking.

Step 2: Sauté the Garlic and Mushrooms

In a large Dutch oven or heavy-bottomed pan over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped garlic and stir for about a minute until you can just smell its sweet aroma—don’t let it brown. Toss in the sliced baby bella mushrooms and pour in the white wine. Cook, stirring frequently, until most of the wine is absorbed and the mushrooms are softened, which usually takes around 5 minutes. I find this step adds a lovely depth of flavor that makes the whole dish.

Step 3: Make the Creamy Sauce

Push the mushrooms to the side and add the remaining 4 tablespoons of butter to the pan. Once melted, whisk in the flour and cook, stirring often, until the mixture turns a golden color and starts smelling nutty—about 3 minutes. Slowly pour in the chicken broth and heavy cream while continuously whisking to avoid lumps. Let the sauce simmer, stirring occasionally, until thickened, around 5 minutes. Season with kosher salt and freshly ground pepper to taste. This homemade sauce is what elevates this dish beyond any boxed casserole mix.

Step 4: Combine Everything

Now it’s time to add your chopped leftover turkey, frozen peas, shredded white cheddar, and dried oregano to the sauce. Stir gently to combine and melt the cheese. Then fold in the cooked spaghetti and toss it well to coat every strand with that luscious sauce. Taste and adjust the salt and pepper as needed. At this point, your kitchen is going to smell incredible—I promise!

Step 5: Prepare the Topping

In a medium bowl, combine the panko bread crumbs, grated Parmesan, and extra-virgin olive oil. Toss together so the oil evenly coats the crumbs, which will help them brown beautifully in the oven, giving your tetrazzini that irresistible crunchy top.

Step 6: Bake to Golden Perfection

Spoon the turkey pasta mixture into your prepared baking dish and spread it out evenly. Sprinkle the panko topping all over. Bake in the preheated oven for about 25 minutes or until the top is golden brown and the cheese is bubby and melty. I find letting it sit for 10 minutes after baking helps the casserole set and makes serving less messy.

How to Serve Thanksgiving Turkey Tetrazzini Recipe

Garnishes

I like to finish this turkey tetrazzini with a sprinkle of fresh chopped parsley or thyme for a pop of color and a bit of brightness. A light drizzle of extra-virgin olive oil over the top right before serving adds a beautiful sheen and richness that really rounds out the flavors.

Side Dishes

This dish is pretty rich, so I often pair it with light, crisp side salads—like a simple arugula salad with lemon vinaigrette or roasted Brussels sprouts with a squeeze of fresh lemon. For a heartier option, you can’t go wrong with roasted root vegetables or even a classic green bean almondine.

Creative Ways to Present

For special occasions, I sometimes prepare this tetrazzini in individual ramekins instead of a big casserole—each guest gets their own personal bubbly, golden dish. It’s a nice touch that looks fancy but doesn’t require extra effort!

Make Ahead and Storage

Storing Leftovers

I store leftover turkey tetrazzini in an airtight container in the refrigerator, where it keeps beautifully for up to 3 days. I always let it cool completely before sealing to avoid sogginess.

Freezing

This recipe freezes really well, which has saved me on busy weeks. Just portion it into freezer-safe containers before baking, or freeze after baking and reheating works great too. Remember to thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the casserole with foil and bake at 350°F until warmed through, about 20-25 minutes. To keep the topping crunchy, uncover during the last 5 minutes. Microwave works in a pinch, but the oven really preserves the texture best.

FAQs

Final Thoughts

This Thanksgiving Turkey Tetrazzini Recipe is one I keep coming back to because it’s easy, adaptable, and so satisfying. When I first tried it, I was amazed at how simple ingredients came together to create a dish that felt like a special occasion on a weeknight. I hope you give it a whirl and find it as comforting and delicious as I do—whether you’re working through holiday leftovers or just craving a creamy, cheesy pasta bake that hits all the right notes.

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