About the Recipe
Thanksgiving leftovers are the gift that keeps on giving. We’ve created countless creative recipes to use up the rest of your leftover Thanksgiving!
1 lb. spaghetti
6 tbsp. butter, divided
2 cloves garlic, minced
1 lb. sliced baby bella mushrooms
1/2 c. white wine
1/4 c. all-purpose flour
2 1/2 c. low-sodium chicken broth
1 c. heavy cream
Freshly ground black pepper
2 lb. leftover roast turkey, chopped (about 5 cups)
1 c. shredded white cheddar
1 c. frozen peas
1 tsp. dried oregano
1 c. panko bread crumbs
1/2 c. freshly grated Parmesan
2 tbsp. extra-virgin olive oil
Thanksgiving leftovers are the gift that keeps on giving.
What is turkey tetrazzini?Turkey tetrazzini is an extra-comforting, baked spaghetti casserole filled with turkey, mushrooms, and cheese. Like most casseroles, this tetrazzini is totally versatile: add in your favorite veggies or switch out the protein (chicken tetrazzini is one of our go-to choices). Although you can switch out the protein, we love making this casserole post-Thanksgiving to use up all of our leftover turkey. Use your leftover classic roast turkey, or switch up the flavor profile with air fryer tandoori turkey, apple cider brined turkey, or harissa spiced turkey breast.
The difference between tetrazzini and spaghetti:To start off: spaghetti refers to a type of pasta, while tetrazzini refers to a specific baked dish that often uses spaghetti. That being said, if you’re curious as to what the difference between dishes like chicken tetrazzini and chicken spaghetti is, think of baked spaghetti as the slightly creamier, slightly cheesier version of tetrazzini. In the end, they’re very similar recipes.
Serving ideas for turkey tetrazzini:This casserole is a full meal all on its own, but if you’re looking for pairings, why not pair this recipe with your other leftover Thanksgiving sides? Parmesan roasted green beans, mashed potato casserole, or classic stuffing would all be welcome pairings here.
Preheat the oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain.
In a large dutch oven over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of the wine is absorbed and mushrooms are soft, 5 minutes.
Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.
Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish.
In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture.
Bake until the top is golden and the cheese is melted, 25 minutes.
Let cool for 10 minutes before serving.