November 23, 2020

Turkey Tetrazzini

Turkey Tetrazzini | Stephanie Hansen

You have cooked the 18-pound bird, and you have enough leftovers for turkey sandwiches, but what do you do with the dark meat and all the other dribs and drabs of the bird? You could make my chicken pot pie with turkey or you could make chicken wild rice soup with turkey. But if you are at my house, we make turkey tetrazzini.

Turkey tetrazzini is what my mom made. My mom made hers with butter sauteed with garlic and added the turkey bits until warm. From there, she would add frozen peas and a package of Creamette ribbon noodles and smooth it all down in the skillet and cook it undisturbed over medium heat for about 8 minutes. Eventually, some of the noodles started to crisp up and get golden brown at the bottom of the pan. She would serve it with Parmesan cheese—and not the fancy kind. She would use the caked Parmesan cheese in the green plastic shaker. I loved it, but in my way, I wanted to amp it up a bit, so this is my foodie fix for mom’s turkey tetrazzini.

Turkey Tetrazzini

Turkey Tetrazzini


  • 1 16 oz box of spaghetti, snapped in half
  • 10 tbsp butter, divided
  • 1 package or 8 ounces white mushrooms, sliced
  • 1/3 c all-purpose flour
  • 1.5 c chicken broth
  • 1.5 c milk
  • 1.5 c heavy cream
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp pepper
  • 3 tsp fresh lemon juice
  • 3 tbsp Sherry (optional)
  • 4 c chopped cooked turkey or chicken
  • 1 c frozen green peas, defrosted
  • 1 c grated Parmesan cheese


  • 1 c homemade bread crumbs or panko crumbs
  • 4 tbsp butter, melted
  • 2 tbsp grated Parmesan cheese


  1. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving 1/2 cup cooking liquid.
  2. While water is coming to a boil, add 3 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sauté until brown. Remove mushrooms to a bowl and set aside.
  3. Add remaining butter to the skillet along with the flour. Cook over medium-low heat, stirring constantly, for 2 minutes.
  4. Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.
  5. Add salt, thyme, pepper, lemon juice, sherry, and cooked mushrooms to the skillet. Stir in turkey, peas, and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.
  6. Add cooked pasta to a glass or oval gratin or 9 x 13 casserole baking dish.
  7. Add some of the reserved cooking liquid if the mixture is too dry, then add it to the baking dish as well.
  8. In a small bowl combine bread crumbs, melted butter, and Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.
Check out all my pasta recipes here.

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