Turkey Tetrazzini
This tasty turkey tetrazzini is an excellent way to use leftover turkey, and with spaghetti and a creamy sauce, it’s a meal in one dish!
A skillet full of creamy turkey tetrazzini is the kind of cozy dinner we all need after a holiday feast. 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 Dish
Quick and easy. This is a one-pan stovetop version of the classic dish, perfect for busy nights.
A great use for leftovers. Turkey from a holiday meal (or rotisserie chicken) gets a delicious second life.
Family-friendly flavors. Creamy pasta, mild cheese, and tender meat make this a hit with all ages.
Optional baked topping. If you love crunch, you can finish it in the oven with breadcrumbs and cheese.
Ingredient Notes
- Spaghetti: Thin spaghetti works best here; break in half if needed to fit the skillet.
- Butter, onion, and mushrooms: Build the flavorful base of the sauce.
- Flour and milk: These make the simple roux-based cream sauce—no canned soup needed.
- Chicken bouillon/base: Adds richness and depth to the sauce.
- Cooked turkey: Leftover roast turkey (white or dark meat) is perfect here.
- Diced pimientos: Optional, but add color and a subtle sweetness.
- Parmesan cheese: Stir some into the sauce and save some to finish the dish.
Steps to Make Turkey Tetrazzini
- Boil the spaghetti in salted water until tender. Drain and set aside.
- Sauté the onions and mushrooms in butter in a large skillet until the mushrooms release their moisture and it evaporates.
- Stir in the flour and cook for about 2 minutes to remove the raw taste.
- Add bouillon, pepper, and gradually whisk in the milk. Cook, stirring, until thickened.
- Stir in the turkey, pimientos, and half the Parmesan. Add the cooked pasta and mix until heated through.
- Sprinkle with the remaining Parmesan and serve hot.
Tips
- Use rotisserie chicken if you don’t have leftover turkey.
- Substitute turkey or vegetable broth for the bouillon and water combo if preferred.
- For a baked version: Transfer to a greased 2-quart dish, top with buttered breadcrumbs and cheese, and bake at 350°F for 25–30 minutes.
Recipe Variations
- Protein swaps: Use leftover chicken or rotisserie chicken instead of turkey.
- Pasta options: Penne, rotini, or egg noodles can replace the spaghetti.
- Topping: Add buttered breadcrumbs and bake for a golden, crisp finish.
- Vegetables: Stir in peas, spinach, or steamed broccoli for added veggies.
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 and Reheat
Refrigerate: Let leftovers cool slightly, then transfer to an airtight container. Refrigerate for up to 4 days.
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat gently in a skillet with a splash of milk or water, or microwave individual servings in 1-minute intervals until hot.
Turkey Tetrazzini
Ingredients
- 8 ounces spaghetti
- 2 1/2 teaspoons salt, or to taste, divided
- 4 tablespoons butter
- 1 cup onion, chopped
- 8 ounces mushrooms, sliced
- 1/4 cup flour
- Dash freshly ground black pepper, or to taste
- 2 teaspoons chicken bouillon, granules or base
- 3 cups whole milk
- 3 cups turkey breast, cooked, diced
- 3 tablespoons pimientos , diced, from a jar, drained
- 2/3 cup grated Parmesan cheese, divided
Instructions
- Bring 2 quarts of water to a boil with 2 teaspoons of salt. Add the spaghetti and cook following the package directions. Drain well.
- 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.
- Add the flour to the skillet and cook, stirring, for 2 minutes.
- Add the bouillon granules or base and a dash of nutmeg, and gradually stir in the milk; continue cooking, stirring, until thickened.
- Add the turkey, pimientos, and half of the Parmesan cheese and stir to combine. Stir in the hot cooked spaghetti and heat through.
- Transfer the tetrazzini to a serving dish and top with the remaining Parmesan cheese.
- Serve with a tossed salad, garlic bread, or a crusty baguette.
Nutrition
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.
