My After-Thanksgiving Turkey Tetrazzini

Lauren Conforti


When my husband would ask me what I wanted him to make for my birthday dinner, I usually would ask for this dish! I absolutely love it! And, being a turkey-aholic, it gives me my turkey fix. Haha! I also make this every year with leftover Thanksgiving turkey. And it is delicious made with chicken as well. :)

★★★★★ 2 votes
30 Min
1 Hr


1 lb
linguini, uncooked
1/2 c
1/2 c
2 1/4 c
turkey broth (or chicken broth)
1 1/4 c
1 1/4 c
light cream
1 3/4 c
parmesan cheese, divided
4 c
turkey (or chicken), cooked & chopped (great way to use thanksgiving leftovers!)
1/2 small
onion, diced small
red pepper, diced small
2-3 clove
garlic, minced
1-2 can(s)
mushroom slices or pieces.
1/2 c
mozzarella cheese (optional)


1Preheat oven to 350. Lightly spray a 9 x 13 baking dish with cooking spray.
2Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 8 to 10 mins. Drain.
3Melt the butter in an extra large saucepan. Saute onions, peppers, mushrooms & garlic until just soft.
4Add in the flour. Whisk to remove any lumps. Then add in the milk, cream & chicken broth. Stir.
5Bring to a soft boil. Add in 1 1/2 cups Parmesan cheese. Stir & then remove from heat.
6In a large bowl, add in the turkey. Pour the sauce over the turkey. Stir well.
7Add spaghetti into baking dish. Add in the turkey mixture. Stir to blend well.
8Top with remaining parmesan cheese & mozzarella, if using. Bake about 1 hour, until bubbly & surface is lightly browned. ** Be sure to put a large baking sheet below the dish in the oven in case of bubbling over

About this Recipe

Course/Dish: Chicken, Turkey, Pasta
Main Ingredient: Turkey
Regional Style: Italian