Turkey Tetrazzini

By Katie Workman, The Mom 100
Culinary Setting
Meal Type
Leftovers, Main Course, Entrée
35 MIN

About this Dish

“Turkey Tetrazzini: Leftover turkey mixed with sautéed fresh mushrooms and a delightful cream sauce spiked with sherry, sage and parsley is nestled under a cheesy crunchy bread crumb topping. This casserole is anything but boring!” – Katie Workman, The Mom 100

Tips for Cooking Turkey Tetrazzini

  • Don’t overcook this casserole! The components are basically all already cooked (the vegetables in the sauce, the leftover turkey). So, all you want to do is heat everything through and allow the flavors to meld a bit more.
  • Use fresh mushrooms. You can use button mushrooms, cremini or any combo of fresh mushrooms available to you. Canned vegetables are fine in some cases, but canned mushrooms will never really brown, and they have a spongy, slack texture.

Love leftovers? Check out more ways to transform your leftover turkey.

Cooking Style
Cooked Turkey
Dish Type


½ c fresh bread crumbs

½ tsp Kosher salt

2 tbsp unsalted butter, melted

½ c shredded gruyere or Swiss cheese

12 oz dried spaghetti, snapped in half

6 tbsp (¾ stick) unsalted butter, divided

1 medium onion, chopped

8 oz sliced mushrooms, any kind

Kosher salt and freshly ground pepper to taste

¼ c all-purpose flour

½ tsp dried sage

1 c chicken broth, preferably less-sodium

1 c whole milk

3 tbsp dry sherry (optional)

3 c cubed cooked turkey

2 c frozen peas, thawed

½ c chopped fresh parsley, plus more for sprinkling

¼ c finely grated Parmesan cheese


Preheat the oven to 400°F. Spray a 9 x 13 baking dish (or another similar shallow 2 ½ quart baking dish) with nonstick spray. Cook the spaghetti according to package directions. Drain.

Meanwhile, in a large, deep saucepan melt 2 tablespoons of the butter over medium high heat. Add the onions and mushrooms, season with salt and pepper and cook, stirring occasionally for about 8 minutes until they are browned and any liquid they have released evaporates. Remove to a plate.

While the vegetables cook, make the topping: in a small bowl combine the bread crumbs, salt, 2 tablespoons melted butter and gruyere or Swiss cheese. Set aside.

Return the skillet to medium heat and melt the remaining 4 tablespoons of butter. Sprinkle over the flour and cook, stirring 1 to 2 minutes until the flour is incorporated and turns golden. Stir in the sage, broth and milk and bring to a simmer, stirring frequently for about 4 minutes until the sauce thickens.

Add the cooked mushrooms and onions, drained pasta, turkey, ½ cup parsley and Parmesan (if your pan is not big enough you can mix it all together in a large mixing bowl). Transfer the mixture to the prepared baking dish, and sprinkle with the bread crumb mixture.

Bake for 15 to 20 minutes until bubbly and golden brown. Sprinkle with a bit more parsley and serve.