Turkey Tetrazzini

Sherry Blizzard


I have an affinity for all things turkey, pasta, and alfredo. This recipe is so rich and creamy you won't want to put down the spoon! It's also just the right ticket for a cold day like today. Warning! The recipe makes enough to feed an army! Perfect as a do-ahead meal for potlucks. It will be initially cooked on the stove then baked for 30 minutes.

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★★★★★ 1 vote
10-12 or more
1 Hr
30 Min
Stove Top


4 slice
thick bacon, diced
2 Tbsp
olive oil
6 Tbsp
4 clove
garlic, minced
1 c
white wine
1 lb
mushrooms, quartered
green bell pepper, diced (red can also be substituted)
3 bunch
green onions, diced
1/4 c
flour (maybe more--enough to make a roux)
32 oz
chicken broth
1 can(s)
black olives, chopped (1 cup)
2 c
green peas, frozen
3 c
cooked leftover turkey, diced
1 c
white cheddar cheese, grated
1 c
pecorino romano cheese
1/2 c
parmesean cheese, grated
1 pkg
cream cheee (8 oz) cut into small chunks
1 1/2 lb
spaghetti, broken into thirds
salt and pepper to taste
2 c
parmesean herb panko crumbs


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1In olive oil on medium heat cook bacon. Add onion.

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2Add butter, garlic and quartered mushrooms.

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3Add a glass of wine and chopped black olives.

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4Add flour and stir to make a roux.

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5Add chicken broth, then peas.

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6Add cheeses (stir frequently to keep from sticking). Keep the heat on medium to low.

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7Break the spaghetti into thirds and cook to al dente. The pasta will finish cooking completely in the oven.

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8Add drained pasta to the mixture.

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9Toss with large tongs to coat pasta completely. It should be somewhat soupy, if not add more broth or some cream. Adjust seasoning (salt and pepper) now.

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10Pour into pans. Yes, I said pans--as in plural--I said this makes a lot! This made two-10 3/4 x 9 3/8 pans.

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11Cover each dish with Panko crumbs and bake at 350 for 30 minutes or until the topping is brown and bubbly.

About this Recipe

Course/Dish: Turkey, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Collection: Thanksgiving 2.0