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.
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.
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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/FreezeStore 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.