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    Home » Turkey Tetrazzini

    Turkey Tetrazzini

    Published: Nov 20, 2022 · Modified: Mar 2, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    Turkey Tetrazzini in a baking dish with two forks

    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.

    a serving of Turkey Tetrazzini on a plate with a fork

    Turkey Tetrazzini: Ingredients & Substitutions

    overhead photo of the ingredients in this Turkey Tetrazzini recipe
    • 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.
    Turkey Tetrazzini in a white oval baking dish

    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.

    how to make Turkey Tetrazzini -

    Then, cook the noodles according to package instructions in salted water. Drain and set aside in a large bowl but do not rinse.

    two photos showing how to make turkey tetrazzini - cooking pasta

    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).

    two photos showing how to make turkey tetrazzini - making the sauce

    Next, add the flour, sea salt and pepper and whisk to combine. Then, cook for 30-60 seconds until the mixture starts bubbling.

    two photos showing how to make turkey tetrazzini - making the sauce

    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).

    two photos showing how to make turkey tetrazzini - making the sauce

    Once the mixture is thickened, whisk in 1 cup parmesan cheese and 1 cup mozzarella cheese until melted.

    two photos showing how to make turkey tetrazzini - making the sauce

    Assemble the turkey tetrazzini

    Turn off the heat, and add the spaghetti, broccoli and turkey to the sauce and stir to combine.

    two photos showing how to make turkey tetrazzini - adding pasta, turkey and broccoli

    Combine the topping ingredients in a medium bowl.

    two photos showing how to make turkey tetrazzini topping

    Then, pour the turkey tetrazzini mixture into the prepared 9x13" baking dish and evenly spread the mixture over the top of the tetrazzini in the pan.

    two photos showing how to make turkey tetrazzini - in a baking dish before baking

    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.  

    two photos showing how to make turkey tetrazzini - covered with foil and then after being baked

    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.

    up close photo of two forks twirling pasta in a baking dish of turkey tetrazzini

    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.

    up close photo of a fork taking a bite of 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 9x9" or 8x8" pan.

    Turkey Tetrazzini on a plate with a fork

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    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 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Italian
    Servings 16 servings
    Calories 286 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • 5 Quart Sauce Pan
    • whisk
    • spatula
    • 9x13" baking dish

    Ingredients
      

    • 1 lb spaghetti
    • salted water
    • ¼ cup salted butter
    • 1 TBS minced garlic
    • 1 cup onion finely chopped
    • ¼ cup all-purpose flour
    • 1 tsp sea salt
    • ¼ tsp pepper
    • 2 cups chicken broth
    • 2 cup whole milk or half and half (try 1 cup whole milk, 1 cup cream)
    • 1 tsp Italian seasoning
    • 1 cup parmesan cheese
    • 1 cup mozzarella cheese
    • 1 lb 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
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 400 degrees F. Lightly grease a 9x13” 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 9x13” 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: 0.75cupCalories: 286kcalCarbohydrates: 29gProtein: 17gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 544mgPotassium: 290mgFiber: 2gSugar: 4gVitamin A: 480IUVitamin C: 26mgCalcium: 234mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Sarah

      November 24, 2022 at 6:07 pm

      This comment isn’t in the right place, but thanks for your wonderful recipes! I made two for Thanksgiving today- cornbread stuffing and baked mac and cheese.

      This turkey recipe may make an appearance soon!

      Reply

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    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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