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Turkey Tetrazzini

Prep Time:

Cook Time:


Serves 6 to 8

Sauce Type:

White Sauce

About the Recipe

Get ready to elevate your culinary skills with this Creamy Turkey Tetrazzini featuring a luscious homemade sauce. In this quick yet gourmet recipe, learn the secrets to creating a silky, flavorful elixir that transforms leftover turkey into a dining masterpiece. This is more than a recipe; it's a culinary revelation that turns simple ingredients into a symphony of flavors.


  • 8oz or 227g box of mushrooms

  • 6 tbsp or 84g unsalted butter (1 tbsp or 14g to sauté the mushrooms and onions and 5 tbsp or 70g for the roux)

  • 2 tbsp or 30ml olive oil

  • 1 large chopped white onion

  • 4 minced cloves of garlic

  • Handful of fresh thyme

  • 1/4 cup or 63ml white wine

  • 5 tbsp or 40g all-purpose flour

  • 1 cup or 250ml chicken broth

  • 2 cups or 500ml milk

  • 2 cups or 500ml heavy cream

  • 4 to 5 cups of shredded turkey

  • 1 cup or 140g frozen peas

  • Handful of flat leaf parsley

  • 16oz spaghetti

  • 1 cup or 95g grated parmesan cheese

  • 1/2 cup or 58g bread crumbs

  • Salt and pepper to your taste


1. Add 1 tbsp or 14g butter and 1 tbsp or 15ml olive oil to a Dutch oven over medium to high heat.  Once the oil and butter are really hot add the chopped mushrooms and sauté until golden and tender.

2. Add another tbsp or 15ml of olive oil, then drop in your chopped onions and cook until tender and lightly colored. 

3. Turne your burner to medium heat and add 4 minced cloves of garlic, handful of chopped thyme, stir and cook for 30 seconds then deglaze the pan with white wine.   Reduce the wine until it is almost all gone. 

4. Make a well in the center of the pan and add 5 tbsp or 70g of unsalted butter and melt it down.  Then add 5 tbsp or 40g all-purpose flour.  Mix and cook for 2 to 3 minutes. Then whisk in chicken broth, milk and heavy cream, shredded turkey, frozen peas, 2 pinches of flat leaf parsley and a little salt and pepper. 

5. Boil your spaghetti in salted water.  Don’t cook it all the way – my instructions say to cook 10 minutes. So, I cooked it for just 8.

6. Make your breadcrumb topping – add the breadcrumbs and parmesan to a bowl and mix.

7. Add the partially cooked spaghetti to the Dutch oven with the sauce.  If you don’t have a Dutch oven, after you mix the pasta and sauce together, it can be poured into a buttered 9x13 backing dish.

8. Sprinkle all the breadcrumb and parmesan mixture over the top of the casserole.

9. Bake in a pre-heated 450˚ F or 232˚ C oven for 25 minutes.  Then turn the oven to broil and cook until the top of the casserole is golden brown.

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