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Turkey Tetrazzini

Turkey Tetrazzini

Charlotte Hancey
Creamy homemade sauce full of fresh vegetables and herbs. Mix with cooked spaghetti and leftover turkey (or chicken) for the most comforting, delicious casserole.
5 from 1 vote
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Servings 8


  • 6 tablespoons butter, divided
  • 1/2 cup yellow onion, diced
  • 3/4 cup carrots, diced
  • 1/2 cup celery, chopped
  • 8 oz button or cremini mushrooms, sliced
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 1/2 cups chicken or turkey broth
  • 4 oz cream cheese
  • 1 cup parmesan, divided
  • 2 tablespoons fresh herbs, any combo-rosemary, sage, thyme, parsley
  • 8 oz thin spaghetti, cooked and drained
  • 3 cups cooked turkey (or chicken), diced or shredded
  • 1 cup frozen peas
  • 1/2 cup Panko breadcrumbs


  • Preheat oven to 350°. Prepare a 9x13 casserole dish by coating with cooking spray.
  • In a large deep skillet or tall stock pot, melt 4 tablespoons butter over medium heat. Add onions, carrots, celery and mushrooms then cook until softened. Add salt and pepper.
  • Sprinkle vegetables with flour and stir until they are coated. Slowly whisk in broth and increase heat to medium-high. Bring to a low boil and continue stirring until thickened, about 4-5 minutes. Turn heat off then add cream cheese and 3/4 cup parmesan. Stir until cheese is melted.
  • Add herbs, cooked spaghetti, turkey, and peas to the sauce then stir to combine. Pour into casserole dish.
  • Melt remaining 2 tablespoons butter and pour into a small bowl with Panko and remaining 1/4 cup parmesan. Mix together then sprinkle over top of the casserole.
  • Bake uncovered for 30-40 minutes or until bubbly and lightly browned on top.
Keyword casserole, freezer meal, thanksgiving, turkey
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