By Laura
Posted Nov 20, 2022, Updated Feb 15, 2024
5 from 3 votes
1 Comment
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This turkey tetrazzini recipe is a delicious way to use up leftover roast turkey from the holidays. Spaghetti, turkey broccoli and cheese are tossed in a from-scratch sauce (no canned soups), and baked until bubbly.
We often find ourselves with lots of leftover Thanksgiving turkey, and after a few meals I try to find new ways to use it – like this turkey tetrazzini recipe (and of course, turkey pot pie and the best turkey cranberry sandwich).
This turkey tetrazzini includes a rich & cheesy from-scratch sauce, which means no canned soup! It’s a hearty main dish that your whole family will love, and a nice change of pace from eating Thanksgiving leftovers for every meal.
Turkey Tetrazzini: Ingredients & Substitutions
- Spaghetti. We use regular spaghetti noodles but really any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
- Salted butter. Unsalted butter works well too.
- Minced garlic. Fresh or jarred are great choices.
- All-purpose flour. Gluten-free all-purpose flour works well.
- Chicken broth. If you have homemade turkey broth from your leftovers definitely use it in this recipe.
- Whole milk. You need 2 cups of liquid dairy. Half and half is a great substitute for whole milk. Or you can use 1 cup whole milk, 1 cup heavy cream.
- Broccoli. I use frozen broccoli because it’s easy. Fresh broccoli cut in small pieces works well too. If you don’t love broccoli you can substitute your favorite vegetable(s) or simply omit it.
How to Make Turkey Tetrazzini
We’ll walk through how to make turkey tetrazzini step-by-step, and don’t forget to watch the video.
Begin this recipe by cooking the spaghetti. First, break the spaghetti noodles in half.
Then, cook the noodles according to package instructions in salted water. Drain and set aside in a large bowl but do not rinse.
Make the sauce
While the spaghetti is cooking, make the sauce. Begin by melting butter in a large stockpot.
Then, add the onion and garlic and cook until onion is soft (about 4 minutes).
Next, add the flour, sea salt and pepper and whisk to combine. Then, cook for 30-60 seconds until the mixture starts bubbling.
Then, add chicken broth (or turkey broth), whole milk and Italian seasoning, whisk to combine, and cook until the mixture just starts to thicken (it will boil).
Once the mixture is thickened, whisk in 1 cup parmesan cheese and 1 cup mozzarella cheese until melted.
Assemble
Turn off the heat, and add the spaghetti, broccoli and turkey to the sauce and stir to combine.
Combine the topping ingredients in a medium bowl.
Then, pour the turkey tetrazzini mixture into the prepared 9×13″ baking dish and evenly spread the mixture over the top of the tetrazzini in the pan.
Bake
Cover and bake for 20 minutes, then uncover and bake an additional 5-10 minutes until the top is lightly browned and the filling is bubbly.
Serve
Serve warm with a garnish of fresh parsley (if desired). The great thing about this turkey tetrazzini is that it’s a full meal on is own.
Sometimes we like to serve it with some homemade bread (homemade french bread, no knead bread, or homemade dinner rolls) and a green salad like this kale salad or burrata salad.
Store/Freeze
Store leftover turkey tetrazzini in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or in the oven.
Turkey Tetrazzini Recipe FAQs
What is Turkey Tetrazzini made of?
This recipe includes a homemade sauce made of milk, cheese, butter, & spices, as well as leftover turkey, broccoli and spaghetti.
Can I halve this recipe?
Yes, to make a smaller amount halve the ingredients and bake in a 9×9″ or 8×8″ pan.
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Turkey Tetrazzini Recipe
Laura
This turkey tetrazzini recipe is a delicious way to use up leftover roast turkey from the holidays. Spaghetti, turkey broccoli and cheese are tossed in a from-scratch sauce (no canned soups), and baked until bubbly.
5 from 3 votes
Course Main Course
Cuisine Italian
Servings 16 servings
Calories 286
Prep Time20 minutes minutes
Cook Time30 minutes minutes
Total Time50 minutes minutes
Ingredients
- 1 pound spaghetti noodles
- salted water
- ¼ cup salted butter
- 1 Tablespoon minced garlic
- 1 cup onion finely chopped
- ¼ cup all-purpose flour
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- 2 cups whole milk (or half and half)
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
- 1 pound broccoli fresh or frozen, cut into small pieces
- 2 cups leftover turkey cubed/diced
Topping
- 1 cup mozzarella cheese
- ¼ cup parmesan cheese
- ¼ cup breadcrumbs
Instructions
Preheat oven to 400 degrees F. Lightly grease a 9×13” baking dish.
Break spaghetti noodles in half, then cooking according to package instructions in salted water. Drain and set aside in a large bowl but do not rinse.
While spaghetti is cooking, make the sauce.
In a large stockpot melt butter.
Add onion and garlic and cook until onion is soft (about 4 minutes).
Add flour, sea salt and pepper and whisk to combine. Cook for 30-60 seconds until mixture starts bubbling.
Add chicken broth, whole milk and Italian seasoning and whisk to combine. Cook until the mixture just starts to thicken (it will boil).
Whisk in 1 cup parmesan cheese and 1 cup mozzarella cheese until melted.
Turn off the heat, and add the spaghetti, broccoli and turkey to the sauce and stir to combine.
Pour the tetrazzini mixture into the prepared 9×13” baking dish.
Combine 1 cup mozzarella, ¼ cup parmesan cheese and ¼ cup breadcrumbs in a medium bowl.
Evenly spread the mixture over the top of the tetrazzini in the pan.
Cover and bake for 20 minutes, then uncover and bake an additional 5-10 minutes until the top is lightly browned and the filling is bubbly.
Video
Notes
Ingredient Substitutions
- Spaghetti. We use regular spaghetti noodles but really any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
- Salted butter. Unsalted butter works well too.
- Minced garlic. Fresh or jarred are great choices.
- All-purpose flour. Gluten-free all-purpose flour works well.
- Chicken broth. If you have homemade turkey broth from your leftovers definitely use it in this recipe.
- Whole milk. You need 2 cups of liquid dairy. Half and half is a great substitute for whole milk. Or you can use 1 cup whole milk, 1 cup heavy cream.
- Broccoli. I use frozen broccoli because it’s easy. Fresh broccoli cut in small pieces works well too. If you don’t love broccoli you can substitute your favorite vegetable(s) or simply omit it.
Store/Freeze
Store leftover turkey tetrazzini in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or in the oven.
Nutrition
Serving: 0.75cup | Calories: 286kcal | Carbohydrates: 29g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 544mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 26mg | Calcium: 234mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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