Turkey Tetrazzini

This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey.  Tender turkey chunks, mushrooms and pasta are smothered in a rich and creamy sauce and topped with cheese.  Everything is baked until hot and bubbly for a dish hearty enough to satisfy a crowd and tasty enough to get everyone excited about leftovers like never before.

This easy tetrazzini recipe uses no “cream of” soup but instead gets some extra richness from spreadable cream cheese.  While you can certainly use the plain variety, we love to use an herb and garlic or garlic and chive flavor to add a little bit of extra flavor.


· 12 oz dry spaghetti
· 3 tablespoons butter
· 1 onion diced
· 3 cloves garlic minced
· 3/4 lb mushrooms sliced
· 3 tablespoons flour
· 2 1/4 cups chicken broth reduced sodium
· 8 oz spreadable cream cheese garlic flavor
· 1 1/3 cups half & half or light cream
· salt & pepper to taste
· 1 tablespoon fresh parsley
· 1 teaspoon Italian seasoning
· 2 cups chopped turkey
· 2 cups mozzarella cheese divided
· 1/4 cup parmesan cheese


1. Preheat oven to 350 degrees.

2. Cook spaghetti al dente according to package directions.

3. Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.

4. Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
5. Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.

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