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 the turkey tetrazzini

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.

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