Casserole/ Leftovers/ Turkey

Turkey Tetrazzini, Revived

On the menu tonight – Turkey Tetrazzini!

What is Turkey Tetrazzini? You would think with the Italian name, Tetrazzini, it would be Italian. You would be wrong, it is an American dish. While it DOES have pasta and some Parmesan cheese, that’s about as far as it goes in the Italian direction. Tetrazzini is a baked pasta dish browned in the oven with a white cream sauce and usually topped with bread crumbs. It was invented, we think, in San Francisco in the early 1900’s. Others believe it was invented in New York City. You can read all about Tetrazzini here if you want to know more about its origin.

I decided to make it because I was trying to figure out a dish I could make that would help me use up some ground turkey. Usually, you would used a diced chicken or turkey, but I didn’t have that on hand. After a lot of looking around at turkey recipes, I decided to do a Tetrazzini.

I opted to make my own sauce instead of using the canned soup, which I think makes it much more flavorful. Since it includes pasta, a little meat goes a long way. This turned out SO great! It’s so creamy and delicious!

So, if you are feeding a crowd or making a pot luck dish, I hope you will try my version of Turkey Tetrazzini.

Turkey Tetrazzini

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By Patrick Dulmage Serves: 12
Prep Time: 15 minutes Cooking Time: 55 minutes

Turkey Tetrazzini


  • 1.5 - 2 lbs ground turkey (could also use about 3 cups leftover turkey or even rotisserie chicken)
  • 12 oz spaghetti or angel hair pasta
  • 1 1/2 cups frozen peas
  • 1/2 stick of butter
  • 4 cloves garlic
  • 4 cups turkey broth
  • 1 cup white wine
  • 1 lb mushrooms (white or cremini) sliced
  • 1 8 oz pkg cream cheese, cut into cubes
  • 1/4 cup flour
  • 1 cup panko bread crumbs
  • 1 cup Parmesan cheese, separated - two 1/2 cups
  • 1 cup Monterey Jack cheese, grated
  • 1 tsp thyme



Pre-heat the oven to 350 degrees


Bring a pot of water to a boil


Cook pasta until al dente (follow pkg directions depends on the pasta you use)


Once cooked, drain and set aside (save a cup of the water)


In another large pot, pre-heat it over medium-high heat


Add the butter and garlic and let cook about a minute


Add the mushrooms and ground turkey


Season with salt and pepper


Once the turkey is mostly cooked, add the white wine


Cook until the liquid has reduced by half


Sprinkle in the flour and stir. The sauce will start to thicken quickly


Add the broth, stir, and continue to cook until the sauce is nice and thick


Add the cream cheese and continue to stir


Add the peas, Monterey Jack and half of the Parmesan cheeses, continue to stir


Add the salt, pepper, and thyme. Taste and adjust seasoning as needed


Add the cooked spaghetti and stir to combine. If the mixture is too thick, add a little more broth or some of the pasta water


Pour the entire mixture into a 13x9 casserole dish and spread it evenly


Top with panko and the rest of the Parmesan cheese


Bake for 25-35 minutes, until the top is golden brown


Once finished, let it rest at least 5 minutes before serving


You can make several variations on this dish. You could use chicken, tuna, shrimp, and I bet scallops would be really good in this too. If you didn't want any meat or fish, you could use larger pieces of mushroom - like from a Portobello mushroom in addition the cremini.

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