This turkey tetrazzini sauce is the perfect way to use up leftover turkey. The creamy base, tender pasta, and savory mushrooms come together in one comforting casserole dish. It’s a recipe I look forward to making every winter.
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A Cozy Classic Worth Keeping
This turkey tetrazzini sauce recipe came from my parents’ good friends from their college days, and it’s one of those dishes that feels like it’s been in the family forever. The first time I made it, I knew it would become a regular in my kitchen. It’s creamy, comforting, and the kind of meal that makes you slow down and enjoy every bite.
I like how it turns leftover turkey into something that feels brand new. Instead of another round of sandwiches, you get a warm, baked casserole with a homemade tetrazzini sauce that tastes like you spent all afternoon on it. The sherry adds a subtle flavor that makes the sauce rich without being heavy.
I’ve made it in the middle of winter when the freezer still holds a bit of Thanksgiving, and it always brings back that same comfort. It’s simple, hearty, and full of flavor. Much like my chicken tetrazzini, it’s one of those recipes that never goes out of style.
Key Ingredients and Substitutions
- Spaghetti noodles: The base that ties everything together. I like using spaghetti because it holds the creamy sauce well, but linguine or egg noodles work just as nicely.
- Fresh mushrooms: Add a savory flavor and a bit of texture to the dish. White or cremini mushrooms both taste great here.
- Butter: Brings richness and helps create the roux for the sauce. I usually use salted butter, but unsalted works fine—just adjust the salt to taste.
- Turkey: The main protein and perfect way to use up leftovers. Cooked chicken or rotisserie chicken can easily take its place if that’s what you have.
- All-purpose flour: Helps thicken the sauce so it’s smooth and creamy. Stir it well into the melted butter before adding the broth to avoid lumps.
- Chicken broth: Adds depth and a savory base to the sauce. Turkey broth works too if you have some left from the holidays.
- Evaporated milk: Makes the sauce creamy without being too heavy. You can use whole milk or half-and-half if needed.
- Cooking sherry: Adds a subtle flavor that makes the sauce taste extra special. If you don’t have sherry, a splash of white wine or extra broth works fine.
- Salt: Brings out the flavors in the sauce and balances the richness. Taste before baking and adjust as needed.
- Pepper: Adds a gentle warmth and a little contrast to the creamy sauce. Freshly ground pepper gives the best flavor.
- Parmesan: Finishes the dish with a salty, cheesy topping that browns beautifully in the oven. Grated or shredded both work well.
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How to Make Turkey Tetrazzini Sauce
Preparation
Preheat the oven to 350°F and lightly grease a 13×9-inch baking dish. Bring a large pot of salted water to a boil for the spaghetti. Slice the mushrooms, cube the cooked turkey, and measure out all ingredients so they’re ready to use.
Step 1 – Cook the Spaghetti
Add the spaghetti to the boiling water and cook until al dente, about 8 to 10 minutes. Drain the noodles and set them aside while you prepare the sauce.
Step 2 – Sauté the Mushrooms
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 6 to 7 minutes, stirring occasionally, until they soften and release their juices. Remove the mushrooms from the pan and set aside.
Step 3 – Make the Roux
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and stir constantly for about 1 minute until the mixture forms a smooth paste. This step helps thicken the sauce and gives it a creamy texture.
Step 4 – Build the Sauce
Slowly pour in the chicken broth while stirring to keep the sauce smooth. Let it simmer for 3 to 4 minutes until slightly thickened. Stir in the evaporated milk, cooking sherry, salt, and pepper, and continue cooking for another 2 minutes until the sauce is creamy and coats the back of a spoon.
Step 5 – Combine Everything
In a large mixing bowl, combine the cooked spaghetti, sautéed mushrooms, cubed turkey, and the warm sauce. Stir until everything is evenly coated and well mixed.
Step 6 – Assemble Casserole
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the top with shredded Parmesan cheese.
Step 7 – Bake Casserole and Serve
Bake for 25 minutes, or until the casserole is bubbly and lightly golden around the edges. Let it rest for a few minutes before serving.
Lynette’s Tip
Use leftover turkey that has been chilled and cubed for the best texture. If the turkey is frozen, thaw it completely in the refrigerator before adding it to the sauce so it blends evenly with the pasta and mushrooms.
More Casserole Recipes You’ll Enjoy
Turkey Tetrazzini Recipe
Ingredients
- 8 oz spaghetti noodles
- 8 oz fresh mushrooms sliced
- 4 Tablespoons butter divided
- 3 Cups turkey cooked and cubed
- 2 Tablespoons all-purpose flour
- 2 Cups chicken broth
- 1 Cup evaporated milk
- 3 Tablespoons cooking sherry
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 Cup Parmesan shredded
Instructions
- Preheat Oven: Preheat the oven to 350°F so it’s ready for baking.
- Cook Spaghetti: Boil the spaghetti until al dente, then drain and set aside.
- Sauté Mushrooms: In a skillet over medium heat, sauté the mushrooms in 2 tablespoons of butter until tender. Remove the mushrooms from the pan and set aside.
- Make Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour to form a paste, then slowly add the chicken broth, simmering until thickened. Stir in the milk, sherry, salt, and pepper until smooth.
- Assemble & Bake: In a large bowl, combine the cooked spaghetti, turkey, mushrooms, and sauce. Transfer to a 9×13-inch baking dish, sprinkle with Parmesan cheese, and bake for 25 minutes, or until bubbly.
Notes
Variations
- Use Chicken Instead: Swap the turkey for cooked chicken or rotisserie chicken for an easy weeknight version. The creamy sauce pairs perfectly with either.
- Add Vegetables: Stir in peas, chopped spinach, or diced bell peppers before baking for extra color and flavor. It’s a simple way to make the dish heartier.
- Top with Breadcrumbs: Mix a little melted butter with breadcrumbs and sprinkle over the parmesan before baking. It adds a crisp, golden topping.
Nutrition
Recipe FAQs
Cooking sherry adds a subtle depth of flavor, but you can leave it out if you prefer. A splash of white wine or extra chicken broth makes a good substitute.
Fresh mushrooms give the best flavor and texture, but canned mushrooms will work if that’s what you have. Be sure to drain them well before adding to the sauce.
Spaghetti is traditional, but linguine, fettuccine, or even penne can be used. Just cook the pasta until al dente so it holds up nicely when baked.
If the sauce is too thick, whisk in a little more broth or milk until it reaches a creamy consistency. If it’s too thin, let it simmer a few extra minutes to thicken before combining with the other ingredients.
The casserole is ready when it’s hot and bubbly around the edges and the cheese on top is lightly golden. This usually takes about 25 minutes in a 350°F oven.
good- enjoyed it
This turned out soupy? And the cream separated? The flavor was good. But it did not thicken up. Not sure why. I followed insteuctions. I did use whole grain wheat flour instead of white? Could that be it?
Made this tonight and it was very good! I added a few cloves of garlic and used 12 oz. Jovial gluten free spaghetti. I also used leftover rotisserie chicken.