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This creamy turkey tetrazzini is an easy weeknight meal, and an excellent way to use leftover turkey. This version combines cooked spaghetti, mushrooms, tender leftover turkey, and Parmesan in a homemade sauce that’s easy enough for a weeknight meal but still rich and satisfying.
It’s one of my favorite ways to use up leftover Thanksgiving turkey, and because it’s made in the skillet, there’s no need to turn on the oven. That said, if you love a golden, crunchy topping, you can transfer it to a baking dish and add buttered breadcrumbs for a casserole-style twist.
What You’ll Like About This Recipe
- Perfect for leftover turkey. This recipe turns cooked turkey breast into something that feels brand new, not like reheated leftovers. The meat gets folded into a creamy, flavorful sauce where it soaks up extra moisture, so even slightly dry turkey tastes tender again.
- All-in-one skillet meal. Once the pasta is cooked, everything happens in one pan—onions, mushrooms, sauce, and turkey. That means fewer dishes to wash and a streamlined cooking process that’s easy to manage on a busy weeknight.
- Adaptable and forgiving. You can swap in chicken, change the pasta shape, adjust the vegetables, or tweak the seasoning with herbs and a pinch of nutmeg. The basic method stays the same, so it’s a flexible template for whatever you have on hand.
Ingredient Notes
- Spaghetti – Traditional tetrazzini often uses long pasta, and spaghetti works perfectly here. Cook it to just shy of fully tender, since it will absorb some of the sauce in the pan. You can swap in linguine, fettuccine, or even a short pasta like penne if that’s what you have.
- Butter – Butter is the foundation of both the sauté and the roux. It adds flavor while helping the onions and mushrooms soften, and it coats the flour so the sauce thickens smoothly without lumps.
- Onion and mushrooms – These two build the savory backbone of the dish. The onion brings sweetness and aroma, while the mushrooms add umami and a meaty texture that pairs nicely with turkey. Cook them until the mushrooms release their liquid and it evaporates; this concentrates flavor and prevents a watery sauce.
- Chicken bouillon (granules or base) – Bouillon reinforces that rich, poultry-forward flavor without needing additional stock. A good-quality paste or base will give you deeper flavor; just keep in mind that bouillon is salty, so go light on extra salt until you’ve tasted the finished sauce.
- Milk – Whole milk is ideal for a sauce that’s creamy but not overly heavy. It gives you a velvety texture once thickened with the roux and Parmesan. If you use a lower-fat milk, the sauce will be a bit lighter and slightly less rich.
- Cooked turkey breast – This is a fantastic way to use leftover roasted or poached turkey. Cut it into bite-size pieces so it blends evenly into the pasta. Dark meat works, too, if you prefer a richer flavor and slightly softer texture.
- Pimientos – Diced pimientos add mild, sweet pepper flavor and bright red color throughout the dish. They’re subtle but make the dish look more festive and keep it from feeling too beige.
- Parmesan cheese – Parmesan seasons the sauce and finishes the dish. Stirring part of it into the sauce adds nutty, salty depth, and the rest sprinkled on top gives a lightly cheesy finish. Freshly grated Parmesan melts more smoothly than pre-grated, if you have it.
Steps to Make Turkey Tetrazzini
- Bring a large pot of salted water to a boil and cook the spaghetti until just tender. Drain it well so excess water doesn’t dilute the sauce, and keep it warm.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onions are translucent and the mushrooms have released their liquid and it has cooked off.
- Sprinkle the flour over the onion and mushroom mixture and stir to coat everything evenly, cooking for a couple of minutes until the flour loses its raw taste and forms a smooth paste with the butter.
- Stir in the bouillon and a dash of pepper (and a pinch of nutmeg if you like), then gradually whisk in the milk, starting with a small amount to loosen the roux and adding more as it smooths out.
- Continue cooking and stirring until the sauce thickens and gently bubbles, coating the back of a spoon and looking smooth and glossy.
- Add the diced turkey, pimientos, and about half of the Parmesan to the skillet, stirring until the turkey is warmed through and everything is evenly distributed in the sauce.
- Add the hot cooked spaghetti to the pan and toss gently until the pasta is well coated and the turkey and vegetables are woven throughout. Taste and adjust the seasoning with additional salt and pepper if needed.
- Transfer the tetrazzini to a serving dish and sprinkle with the remaining Parmesan just before serving, letting the heat of the pasta soften and melt the cheese slightly.
Pro Tips
- Cook the mushrooms until their liquid has fully evaporated before adding the flour. If you skip this step, the sauce can end up thin and less flavorful.
- Add the milk gradually to the roux, whisking constantly, to avoid lumps and keep the sauce silky. Starting with a small splash makes it easier to work the roux into the liquid.
- Combine the pasta with the sauce while the spaghetti is still hot; warm pasta absorbs the sauce better and gives you a creamier final dish.
Recipe Variations
- Baked turkey tetrazzini. Transfer the combined pasta and sauce to a buttered baking dish, sprinkle with the remaining Parmesan plus a handful of breadcrumbs, and bake until hot and lightly browned on top. This gives you more of a classic casserole feel.
- Chicken version. Swap the turkey for cooked chicken or shredded rotisserie chicken if that’s what you have on hand. The method stays the same, and it’s an easy way to repurpose leftovers.
- Veggie-forward tetrazzini. Add extra vegetables such as peas, cooked broccoli florets, or chopped spinach. Fold them into the sauce with the turkey so they’re evenly dispersed and warmed through.
Serving Suggestions
- Serve with a green salad tossed in vinaigrette to balance the richness.
- Add garlic bread, breadsticks, or a warm baguette for a hearty meal.
- Include roasted vegetables or sautéed green beans for color and contrast.
- Pair with a glass of white wine, like Chardonnay or Pinot Grigio.
How to Store
- Refrigerate – Let the turkey tetrazzini cool to room temperature, then transfer leftovers to airtight containers. Refrigerate for up to 3 to 4 days. Because it includes poultry and dairy, avoid leaving it out at room temperature for more than 2 hours.
- Reheat – Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a small splash of milk or reserved broth as needed to loosen the sauce, since it will thicken as it cools. Warm just until hot to avoid overcooking the turkey and pasta.
- Freeze – You can freeze portions of tetrazzini, although the sauce may thicken and the pasta may soften slightly after thawing. Cool completely, portion into airtight containers, and freeze for up to about 2 months. Thaw overnight in the refrigerator and reheat with a bit of added liquid to refresh the sauce.
Turkey Tetrazzini
This easy turkey tetrazzini is a quick meal you can fix in a skillet.
Ingredients
- 1 tbsp kosher salt, for the pasta cooking water
- 8 ounces spaghetti
- 4 tbsp unsalted butter
- 1 cup chopped onion
- 8 ounces sliced mushrooms
- ¼ cup flour
- 2 tsp chicken bouillon granules or base
- ⅛ tsp ground nutmeg
- 3 cups whole milk
- Fine salt and freshly ground black pepper, to taste
- 3 cups diced cooked turkey breast
- 3 tbsp diced drained pimientos
- ⅔ cup grated Parmesan cheese
Recommended Equipment
Instructions
- Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the spaghetti and cook following the package directions. Drain well.8 ounces spaghetti | 1 tbsp kosher salt
- Meanwhile, melt the butter in a large skillet or sauté pan over medium heat. Add the onion and mushrooms and cook, frequently stirring, until the onions are translucent and the liquid from the mushrooms has evaporated.4 tbsp unsalted butter | 1 cup chopped onion | 8 ounces sliced mushrooms
- Add the flour to the skillet and cook, stirring, for 2 minutes.1/4 cup flour
- Add the bouillon granules or base and nutmeg, and gradually stir in the milk; continue cooking, stirring, until thickened. Taste and season with salt and freshly ground black pepper, as needed.2 tsp chicken bouillon granules or base | 1/8 tsp ground nutmeg | 3 cups whole milk | Fine salt and freshly ground black pepper
- Add the turkey, pimientos, and half of the Parmesan cheese and stir to combine. Stir in the hot cooked spaghetti and heat through.3 cups diced cooked turkey breast | 3 tbsp diced drained pimientos | ⅓ cup grated Parmesan cheese
- Transfer the tetrazzini to a serving dish and top with the remaining Parmesan cheese.⅓ cup grated Parmesan cheese
Serve with a tossed salad, garlic bread, or a crusty baguette.
Nutrition
Calories: 487kcalCarbohydrates: 43gProtein: 40gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 108mgSodium: 1527mgPotassium: 756mgFiber: 2gSugar: 9gVitamin A: 750IUVitamin C: 11mgCalcium: 284mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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