Turkey Tetrazzini

Ingredients you'll need

🍗 Turkey - Use boneless, skinless cooked turkey, either diced or shredded. Turkey breast gives a mild flavor, while dark meat offers a richer, more pronounced taste.

🍄 Produce - White button mushrooms are ideal here because they're mild, budget-friendly, and easy to find. Cremini (baby bellas) are also a great option and add a deeper flavor. Frozen peas bring color and that classic tetrazzini taste.

🧀 Dairy - For a creamy sauce and a melty topping, this recipe uses butter, sour cream, shredded mozzarella (avoid fresh mozzarella), and grated Parmesan cheese.

🥫 Pantry - The sauce comes together with condensed cream of mushroom soup and chicken broth. Spaghetti is the traditional pasta for tetrazzini and works perfectly here.

🧂 Seasoning - Garlic powder, onion powder, and black pepper add flavor without extra prep. Salt is used for the pasta water, and a little chopped parsley adds a pop of color for garnish (optional, not pictured).

📖 See the recipe card for quantities and preparation.

How to make turkey tetrazzini

Prep: Start a large pot of water over medium to medium-high heat so it's ready for the pasta later. Cook the peas according to package directions but only for about half the suggested time, just enough to defrost, set aside. Preheat the oven to 350°F.

1. Melt the butter in a large saucepan. Once melted and foamy, add the sliced mushrooms. Cook for 7-8 minutes, stirring occasionally, until the mushrooms soften and most of their liquid has evaporated.
2. Add the cream of mushroom soup, broth, garlic powder, onion powder, and black pepper. Stir until everything is combined and the sauce is smooth.
3. Raise the heat and bring the sauce to a simmer. Once simmering, lower the heat to low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
4. Bring the pasta water to a full boil. Add the salt, then the spaghetti. Cook according to package directions for al dente. Drain well and set aside.

5. Turn your attention back to the sauce. Turn off the heat, then stir in the cooked turkey and peas.
6. Take the pan off the heat. Once the sauce has cooled slightly, stir in the sour cream until smooth.
7. Use an extra-large bowl or the same large pot you cooked the pasta in. Combine the spaghetti with the creamy sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. Toss until everything is well coated.
8. Transfer the mixture to a large baking dish (about 2.7 to 3 quarts) and cover loosely with foil.

Bake for 25-30 minutes, or until hot and bubbly around the edges. Remove the foil and top with the remaining ½ cup mozzarella and 1 tablespoon Parmesan. Bake for an additional 3-5 minutes, until the cheese is melted.

Let the casserole rest for a few minutes after baking. This helps the sauce settle and makes it easier to scoop neat portions. Garnish with parsley, if using. Serve and enjoy.

Storing and reheating

Refrigerator: Let the casserole cool completely, then transfer leftovers to an airtight container. Refrigerate for 3 to 4 days.

Freezer: Cool quickly, then place in a freezer-safe, airtight container, leaving about 1 inch of space for expansion. Label and date. Freeze for 2 to 3 months for best quality.

Reheating: If frozen, thaw in the refrigerator overnight. Oven: Place the portion in an oven-safe dish, cover with foil, and reheat at 350°F for 20-25 minutes, or until hot. Microwave: Heat in a microwave-safe dish in 1-minute intervals, stirring between each, until heated through.

Food safety: Don't leave cooked foods out longer than 2 hours (or 1 hour if if the ambient temperature is over 90°F). Reheat leftovers to at least 165°F. For more details, visit the USDA or foodsafety.gov.