Easy Creamy Turkey Tetrazzini

Easy Creamy Turkey Tetrazzini - From scratch, no canned soup! Use those turkey leftovers from Thanksgiving and Christmas in this easy, delicious, creamy noodle dish.

Easy creamy turkey tetrazzini is the perfect way to use leftover turkey.  Don’t know what to do with all the turkey leftover from Thanksgiving or Christmas? This is the leftover turkey recipe for you!  No canned soups in this turkey tetrazzini, it’s all from scratch. Tastes 100 times better!

Easy Creamy Turkey Tetrazzini Recipe

turkey tetrazzini sauce in a metal saucepan with a wooden spoon

First, chop the leftover turkey into bitesize pieces and set aside. Preheat the oven to 350º.  In a large pot of salted water boil the spaghetti al dente. Saute the onion until soft. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Whisk in the turkey stock (or chicken) and milk. Whisk frequently until the mixture comes to a boil and starts to thicken. Stir in 1 1/4 cups of parmesan, remove from the heat. Make your own turkey stock from the remaining turkey carcass. It gives this dish so much more turkey flavor.

unbaked Turkey Tetrazzini in a white casserole dish topped with Parmesan cheese

Stir the turkey, cream sauce and sweet peas into the drained noodles. Pour into the casserole dish. Sprinkle with the remaining parmesan cheese and bake for 25-30 minutes, until bubbly.

turkey tetrazzini served on a red and black pottery plate

Let rest 5 minutes before serving. Garnish with fresh parsley, if desired.

close up of a serving of turkey tetrazzini on red and black pottery plate

Easy Creamy Turkey Tetrazzini is a classic comfort food leftover turkey recipe.

Easy Creamy Turkey Tetrazzini
 
Prep time
Cook time
Total time
 
Easy Creamy Turkey Tetrazzini - From scratch, no canned soup! Use those turkey leftovers from Thanksgiving and Christmas in this easy, delicious, creamy noodle dish.
Author:
Recipe type: Main
Serves: 4-6 servings
Ingredients
  • 8 oz spaghetti, uncooked
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 1-2 garlic cloves, minced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1½ cups turkey stock (or chicken)
  • 1 cup whole milk
  • 1¾ cups Parmesan cheese, grated
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon fresh grated nutmeg
  • 2 cups cooked turkey, chopped
  • ½ cup frozen peas
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place back in the pot.
  3. Heat olive oil in a medium saucepan over medium heat, saute onions until tender 5-10 minutes. Add the garlic and saute another minute or two. Add the butter to the pan, once melted whisk in the flour and cook for 1 minute. Whisk in the turkey stock and milk. Cook and whisk until it comes to boil and starts to thicken. Stir in 1¼ cups of Parmesan cheese and remove from the heat.
  4. Stir the turkey, peas and cream mixture into the cooked spaghetti.
  5. Pour into the baking dish, spread out evenly. Sprinkle with the remaining ½ cup of Parmesan cheese.
  6. Bake for 25-30 minutes, until bubbly.
  7. Let rest 5 minutes before serving.
Notes
Make your own turkey stock it really adds tons of turkey flavor to this recipe.
Easy Creamy Turkey Tetrazzini - From scratch, no canned soup! Use those turkey leftovers from Thanksgiving and Christmas in this easy, delicious, creamy noodle dish.

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Adapted from AllRecipes

Shared at Link Parties & Weekend Potluck

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