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Top down shot of the corner of a pan of turkey tetrazzini.

Turkey Tetrazzini Recipe

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: American


Turkey Tetrazzini – this classic leftover turkey recipe for turkey tetrazzini is simple, easy and sure to be a family favorite!


  • 3 tablespoons butter (or ghee or plant butter)
  • 23 teaspoons garlic, minced
  • 1 small yellow onion, minced
  • 1 pint baby bella mushrooms, sliced
  • 1/4 cup carrot, minced
  • 1/4 cup celery, minced
  • 1/2 cup all-purpose flour (sub gluten-free)
  • 2 1/3 cup chicken broth
  • 1 cup unsweetened almond milk (or other milk of choice)
  • 4oz plain cream cheese (regular or dairy-free)
  • 1/4 cup parmesan cheese, shredded
  • 1 1/2 mozzarella cheese, shredded (divided)
  • 1 1/2 teaspoon kosher salt, more to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1 1/4 teaspoon lemon juice 
  • 12 oz cooked spaghetti noodles
  • 2 cups cooked turkey


  1. Preheat oven to 350 degrees F.
  2. Cook spaghetti al dente according to package instructions (feel free to break noodles into halves or thirds); drain and set aside.
  3. Bring large skillet to medium-high heat. Add butter and let melt; swirl to coat the pan.
  4. Add garlic and move around pan until fragrant; approx. 30 seconds. 
  5. Add onion and move around pan until they soften slightly; approx. 1-2 minutes.
  6. Add mushrooms, carrot and celery. Sauté for 3-5 minutes. 
  7. Add flour and stir to coat the veggies. Slowly add broth, approx. 1/2 cup at a time, continually stirring to combine.  Once broth is added let simmer 3-5 minutes. Then slowly add almond milk, while stirring continuously until fully combined. 
  8. Let simmer 5-10 minutes or until thickened.
  9. Add cream cheese, parmesan cheese, 1/2 cup mozzarella cheese, salt, garlic powder, Italian seasoning, pepper and lemon juice. Remove from heat and stir until cheese has melted. 
  10. Add turkey and stir to combine.
  11. Add half the noodles to a 9×13 baking dish. Pour half the sauce on top and give it a toss. Add the remaining half of the noodles followed by the remaining half of the sauce. Toss to combine. 
  12. Top with remaining mozzarella cheese and cover with aluminum foil. Let bake 20 minutes. Remove foil and bake an additional 5-10 minutes. 
  13. Remove and let cool slightly before serving.


  • Gluten-Free: to make this gluten-free use gluten-free spaghetti noodles and gluten-free flour.
  • Dairy-Free: to make this dairy-free use plant butter, dairy-free cream cheese (I love Kite Hill), and dairy-free alternatives to parmesan cheese and mozzarella cheese.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add-ins: feel free to add in frozen peas (about 1/2 cup) or other veggies into the mix!

Keywords: turkey tetrazzini