If you’re searching for a comforting and crowd-pleasing dish that turns your leftover turkey into something magical, this Turkey Tetrazzini Recipe is the answer. This classic casserole combines tender turkey, creamy sauce, tender spaghetti, mushrooms, and a golden buttery cracker topping for a meal that is pure joy in every bite. It’s perfect for family dinners, potlucks, or whenever you want to cozy up with a plate of home-cooked goodness that feels both nostalgic and fresh.
Ingredients You’ll Need
Gathering great ingredients is the first step to making a memorable Turkey Tetrazzini Recipe. Each one plays a crucial role, from creating the creamy sauce to adding layers of texture and bursts of savory flavor.
- Spaghetti noodles: The perfect base to hold all that delicious sauce and turkey together.
- Unsalted butter: Essential for sautéing and creating a rich, golden topping.
- White onion: Adds subtle sweetness and depth to the sauce.
- Garlic: Brings a fragrant punch that wakes up the whole dish.
- Baby bella mushrooms: Offer earthiness and a meaty texture to complement the turkey.
- Fresh thyme and rosemary: These aromatics bring fresh, herbaceous notes.
- All-purpose flour: The secret to thickening your creamy sauce perfectly.
- Chicken stock: Adds savory richness and balances the cream.
- Half & half: Keeps the sauce luscious without being too heavy.
- Sour cream: Gives a tangy creaminess that brightens the flavors.
- Kosher salt and black pepper: For seasoning that ties everything together.
- Parmesan cheese: Adds salty sharpness, with half stirred in and half in the topping.
- Shredded cooked turkey: The star ingredient that makes this recipe uniquely satisfying.
- Frozen peas: Tiny pops of sweetness and color throughout the dish.
- Crushed butter crackers: For a crunchy, buttery topping that’s irresistible.
How to Make Turkey Tetrazzini Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. Next, cook the spaghetti noodles according to the package instructions, drain them well, and set aside. This ensures your pasta is perfectly tender and ready to soak up all the creamy goodness.
Step 2: Sauté Vegetables
Melt 6 tablespoons of unsalted butter in a large skillet over medium-low heat. Toss in the chopped white onion and cook until translucent, about 5 minutes, stirring occasionally to avoid browning. Add minced garlic, sliced baby bella mushrooms, thyme, and rosemary, then continue cooking for another 5 minutes until mushrooms soften and everything smells heavenly.
Step 3: Make Sauce
Sprinkle the flour evenly over the sautéed vegetables and stir constantly for 2 minutes — this cooks the raw flour taste out and helps build the sauce’s body. Gradually whisk in chicken stock and half & half bit by bit, keeping the mixture lump-free. Let the sauce simmer gently for about 3 minutes until it thickens into a velvety consistency.
Step 4: Combine Ingredients
Now stir in the sour cream, kosher salt, black pepper, and half of your grated Parmesan cheese. This combination adds tang, seasoning, and cheesy richness right inside the sauce. Toss in shredded turkey and frozen peas, folding everything together so the flavors meld beautifully.
Step 5: Add Pasta and Assemble
Introduce the cooked spaghetti to the creamy turkey mixture, mixing thoroughly to ensure every strand is coated. Pour it all into your prepared baking dish, spreading it evenly.
Step 6: Prepare Topping and Bake
Melt the remaining 2 tablespoons of butter. In a small bowl, combine this melted butter with crushed butter crackers and the rest of the Parmesan. Sprinkle this golden topping evenly over the casserole. Bake for 25 to 30 minutes until bubbling and the top turns a gorgeous golden brown that’s both crispy and inviting.
Step 7: Cool and Serve
Allow your Turkey Tetrazzini Recipe to cool slightly before serving. This rest time helps everything set up nicely for perfect slices and ensures none of that creamy sauce escapes when you dish up.
How to Serve Turkey Tetrazzini Recipe
Garnishes
A sprinkle of freshly chopped parsley or a tiny dusting of extra Parmesan right before serving brings freshness and a pretty pop of color to your plate. Thin lemon zest can also add a subtle brightness if you want to awaken the savory flavors even more.
Side Dishes
This rich and creamy casserole is lovely alongside a crisp, lightly dressed green salad to balance out the meal. Roasted vegetables or simple steamed broccoli also complement the dish beautifully, adding freshness and a splash of nutritious greens.
Creative Ways to Present
For a special occasion, serve the Turkey Tetrazzini Recipe in individual ramekins or muffin tins for perfectly portioned, elegant casseroles. You can also layer it in glass baking dishes for a pretty, layered look that shows off the creamy pasta and colorful peas.
Make Ahead and Storage
Storing Leftovers
Store any leftover Turkey Tetrazzini in an airtight container in the fridge, where it will stay fresh for up to 3 days. The flavors actually deepen after a day, making leftovers even better!
Freezing
This dish freezes wonderfully. Let it cool completely, then transfer to a freezer-safe container. It keeps well for up to 2 months. Be sure to thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat your Turkey Tetrazzini gently in the oven at 325°F (160°C) until warmed through, about 20 minutes. Cover loosely with foil to prevent the top from over-browning. Alternatively, microwave individual servings on medium power in one-minute increments, stirring in between.
FAQs
Can I use leftover roasted turkey for this recipe?
Absolutely! Turkey Tetrazzini Recipe is a perfect way to breathe new life into leftover turkey, making it moist and flavorful in a creamy, comforting casserole.
What can I substitute for half & half?
You can use a mix of milk and cream or just whole milk if you don’t have half & half on hand. Just know the sauce might be slightly less rich but still delicious.
Can I make this recipe gluten-free?
Yes! Swap the spaghetti noodles for gluten-free pasta and use gluten-free flour or cornstarch for thickening the sauce. Also, be sure your crackers are gluten-free to keep the topping crunchy and safe.
Is it possible to use fresh peas instead of frozen?
Definitely. Fresh peas can be added during the last few minutes of sautéing the vegetables to maintain their sweetness and texture before combining with the sauce.
How do I get the cracker topping extra crispy?
Make sure to melt the butter thoroughly and evenly coat the crushed crackers before sprinkling on top. Baking uncovered encourages that perfect golden crust you’re after.
Final Thoughts
This Turkey Tetrazzini Recipe is truly one of those dishes that feels like a warm hug on a plate. Whether you’re using leftovers or preparing it fresh, it’s bound to become a family favorite thanks to its creamy texture, savory flavors, and irresistible crunchy topping. Don’t hesitate—grab your ingredients and start cooking something wonderful today!
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Turkey Tetrazzini Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Turkey Tetrazzini is a creamy, cheesy pasta casserole featuring tender shredded turkey, mushrooms, peas, and a rich sauce made with chicken stock, half & half, and sour cream. Topped with a buttery, crunchy cracker and Parmesan crust, it’s an easy baked dish perfect for using leftover turkey or for a hearty family meal.
Ingredients
Pasta
- 1 pound spaghetti noodles
Sauce and Filling
- 8 tablespoons unsalted butter, divided
- ½ cup chopped white onion
- 3 cloves garlic, minced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
- ¼ cup all-purpose flour
- 2 ½ cups chicken stock
- 1 cup half & half
- ½ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
- 4 cups shredded cooked turkey
- 1 cup frozen peas
Topping
- 1 cup crushed butter crackers
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cook the spaghetti noodles according to the package directions. Once cooked, drain the noodles and set them aside while you prepare the sauce and filling.
- Sauté Vegetables: In a large skillet with deep sides, melt 6 tablespoons of the butter over medium-low heat. Add the chopped white onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic, sliced baby bella mushrooms, fresh thyme, and fresh rosemary. Cook while stirring occasionally until the mushrooms are softened, approximately 5 minutes.
- Make Sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly. Cook this mixture for 2 minutes while stirring constantly to avoid burning. Gradually whisk in the chicken stock followed by the half & half, making sure to stir constantly to prevent lumps from forming. Bring the sauce to a gentle simmer and cook for about 3 minutes until it thickens nicely.
- Combine Ingredients: Stir the sour cream into the thickened sauce along with the kosher salt, black pepper, and half of the grated Parmesan cheese. Add the shredded cooked turkey and frozen peas to the mixture, stirring until all ingredients are well incorporated.
- Add Pasta: Toss the cooked spaghetti noodles into the sauce mixture, ensuring all the pasta is coated evenly with the creamy sauce and fillings.
- Assemble and Bake: Pour the pasta and sauce mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter, then in a small bowl, combine the melted butter with the crushed butter crackers and the remaining Parmesan cheese. Evenly sprinkle this buttery cracker topping over the casserole. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving to allow it to set for easier portioning and to enhance the flavors.
Notes
- Leftover cooked turkey works perfectly in this recipe, making it ideal for post-holiday meals.
- For a richer flavor, substitute half & half with heavy cream if desired.
- Fresh herbs like thyme and rosemary add lovely depth, but dried can be used in a pinch; reduce quantities by half if using dried.
- You can substitute the frozen peas with other vegetables such as broccoli or green beans for variation.
- Ensure to stir the sauce constantly when adding flour and liquids to avoid lumps.
