Name: Turkey Tetrazzini
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 ounces spaghetti; 3 tablespoons salted butter, plus more for greasing; 1 medium onion, diced; 12 ounces mushrooms, sliced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 2¼ cups reduced-sodium chicken broth; 1½ cups half-and-half; 1 (5.3-ounce) package Boursin garlic-and-herb cheese; ½ teaspoon kosher salt, or to taste; ¼ teaspoon freshly cracked black pepper, or to taste; 1 teaspoon Italian seasoning; 1 tablespoon chopped fresh parsley; 2 cups cooked chopped turkey; 2 cups shredded mozzarella cheese, divided; ¼ cup shredded Parmesan cheese

Jump to Recipe·Print Recipe

Creamy turkey tetrazzini with spaghetti, cooked turkey, mushrooms, and melted cheese.

Turkey tetrazzini is a creamy baked spaghetti casserole with cooked turkey, mushrooms, and melted cheese. This version uses garlic-and-herb Boursin in a homemade sauce, giving leftover turkey a fresh dinner destination; one 9-by-13-inch dish serves eight in 1 hour and 15 minutes.

The sauce is the part to watch: let the mushrooms give up their liquid, add the broth gradually, and melt the Boursin over low heat. Those small steps keep the casserole creamy without leaning on canned soup.

Why You'll Love This Recipe

A full pan of creamy pasta makes cooked turkey feel like a planned dinner.

Boursin brings garlic and herbs into the mushroom sauce.
Mozzarella goes into the pasta and over the top, with Parmesan mixed through.
Cooked chicken works in the same amount when turkey is not on hand.

Overhead view of baked turkey tetrazzini with mushrooms and melted mozzarella.

Ingredients You'll Need

Spaghetti, cooked turkey, fresh mushrooms, and Boursin are the heart of this casserole; find the exact amounts in the recipe card below.

Spaghetti: cooked just al dente and drained without rinsing.
Salted butter, onion, mushrooms, and garlic: the sauce's savory base.
All-purpose flour, reduced-sodium chicken broth, and half-and-half: for the creamy sauce.
Boursin garlic-and-herb cheese: the 5.3-ounce package.
Kosher salt, freshly cracked black pepper, Italian seasoning, and fresh parsley: season after the cheese melts.
Shredded mozzarella and Parmesan: mozzarella is divided between the filling and topping.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Ingredient Notes & Substitutions

Cooked chicken can replace the turkey in the same amount, and linguine or short pasta can replace spaghetti. For the half-and-half, use ¾ cup whole milk mixed with ¾ cup heavy cream.

Use reduced-sodium broth so you can judge the seasoning after the Boursin and cheeses are added. Keep the salted butter as written and adjust the final salt to taste.

Tools That Make It Easier

I use these tools when I make Turkey Tetrazzini.

9-by-13-inch baking dish
Large pasta pot
Colander
Large, deep skillet
Chef knife
Cutting board
Measuring cups and spoons
Liquid measuring cup
Heat-resistant mixing spoon or spatula
Aluminum foil
Food thermometer
Oven mitts
Oven and stovetop
Refrigerator
Airtight freezer-safe containers for storage

How to Make Turkey Tetrazzini

Cook the pasta and mushroom sauce, toss them with the turkey and cheese, then bake the assembled casserole until hot throughout.

1. Prep the dish and pasta

Heat the oven to 350°F and butter a 9-by-13-inch baking dish. Cook the spaghetti in salted boiling water until just al dente, then drain without rinsing.

Drained spaghetti beside a buttered white 9-by-13-inch baking dish.

2. Cook the vegetables

While the pasta cooks, melt the salted butter in a large, deep skillet over medium heat and soften the onion for 4-5 minutes. Add the mushrooms for 5-7 minutes, until tender and most liquid evaporates, then stir in garlic for about 30 seconds.

Softened onions and mushrooms with garlic in a copper skillet.

3. Make the Boursin sauce

Stir the flour into the vegetables for 1 minute, then gradually add the broth, scraping the skillet and smoothing lumps, followed by the half-and-half; simmer gently for 2-3 minutes until slightly thickened. Turn the heat to low, melt in the Boursin, and stir in parsley, Italian seasoning, salt, and pepper; taste and adjust.

Creamy Boursin mushroom sauce before the pasta and turkey are added.

4. Toss and assemble

Combine the drained spaghetti, turkey, sauce, Parmesan, and 1 cup mozzarella in the pasta pot or a large mixing bowl, tossing until evenly coated. Spread in the buttered dish and top with the remaining 1 cup mozzarella.

Unbaked turkey tetrazzini topped with shredded mozzarella.

5. Bake and rest

Cover with foil and bake for 20 minutes, then uncover and bake another 15 minutes, until the edges bubble and the center reaches 165°F. Let the casserole stand for 5 minutes before serving.

Baked turkey tetrazzini with the foil removed.

Turkey tetrazzini viewed from the end of the baking dish after a serving is scooped out.

Tips for a Creamy Casserole

Cook away most of the mushrooms' released liquid before building the sauce; otherwise that extra moisture works against the flour's thickening.

Add the broth gradually and scrape the skillet as you stir. A smooth sauce is easier to achieve here than after the pasta has been tossed in.

A Few Mistakes to Avoid

Overcooking the spaghetti before baking leaves little room for the oven stage. Stop at just al dente, and do not rinse away the starch on the drained pasta.

Bubbling edges alone do not tell you the center is ready. Check for 165°F in the middle before removing the casserole, then give it the full 5-minute rest.

Keeping Leftovers Fresh

Refrigerate in an airtight container within 2 hours. Use within 3-4 days, counting from when the turkey was originally cooked. Reheat individual portions with a splash of broth or milk until they reach 165°F.

Rebaking leftover turkey does not give it a new 3-4-day refrigerator window. If the turkey was cooked two days ago, those two days already count toward the storage limit.

Can You Freeze Turkey Tetrazzini?

Cool promptly, divide into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat covered at 350°F until the center reaches 165°F, adding a little broth if needed. The pasta will soften slightly after freezing.

What to Serve With Turkey Tetrazzini

A green salad or simple vegetable side balances the creamy pasta, and garlic bread is handy for the sauce.

Homemade Garlic Bread

Fresh Garden Salad

Roasted Broccoli

Finished turkey tetrazzini with creamy spaghetti, turkey, mushrooms, and melted cheese.

Get More Recipes Like This

If you loved this recipe, make sure you join my email list. I send out my best weeknight dinners, holiday favorites, and reader-requested recipes straight to your inbox.

I'll also send you My 5 Chef Secrets that instantly elevate your cooking-the exact techniques I use in my own kitchen.

Tell Me How It Turned Out

Leave a comment and an honest rating to share how the recipe worked in your kitchen.

More Recipes You Might Like

These comforting dinners offer another way to put a casserole on the table.

Swiss Chicken Casserole

Creamy Swiss Chicken Casserole is an easy weeknight meal that comes together quickly and will wow your family or any guest! If you're looking for a simple weeknight meal to throw together, then this Swiss Chicken Casserole is for you! With a handful of simple ingredients, a hearty casserole will come together quickly and easily. ...

King Ranch Chicken Casserole

This post may contain affiliate links. I may receive commissions for purchases made through links in this post. This easy King Ranch Chicken Casserole combines juicy chicken, bell peppers, corn tortillas, and Mexican spices in a bubbly, creamy, cheesy sauce that's perfect for weeknight dinners or potlucks. Howdy, folks! Gather 'round because I'm about to...

Old-Fashioned Chicken and Rice Casserole

This old-fashioned chicken and rice casserole bakes tender chicken and uncooked parboiled rice in a creamy soup mixture under a crisp, buttery Ritz cracker topping.

Recipe

Turkey Tetrazzini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Turkey Tetrazzini turns cooked turkey into a creamy, cheesy spaghetti casserole with tender mushrooms, garlic-and-herb Boursin, and a bubbling mozzarella topping.

Author: Jennifer Locklin
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Units Scale

12 ounces spaghetti
3 tablespoons salted butter, plus more for greasing
1 medium onion, diced
12 ounces mushrooms, sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 ¼ cups reduced-sodium chicken broth
1 ½ cups half-and-half
1 (5.3-ounce) package Boursin garlic-and-herb cheese
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly cracked black pepper, or to taste
1 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
2 cups cooked chopped turkey
2 cups shredded mozzarella cheese, divided
¼ cup shredded Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Set the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, following the package timing. Drain without rinsing.
While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the mushrooms and cook for 5-7 minutes, until tender and most of their released liquid has evaporated. Stir in the garlic and cook for about 30 seconds.
Sprinkle the flour over the vegetables. Stir for 1 minute to coat them evenly.
Gradually stir in the broth, scraping the bottom of the skillet and working out any flour lumps. Add the half-and-half.
Bring the sauce to a gentle simmer, stirring frequently. Cook for 2-3 minutes, until slightly thickened.
Reduce the heat to low. Stir in the garlic-and-herb cheese until fully incorporated, then add the parsley, Italian seasoning, salt, and pepper. Taste and adjust the seasoning.
In the drained pasta pot or a large mixing bowl, combine the turkey, spaghetti, sauce, Parmesan, and 1 cup of the mozzarella. Toss until the sauce is evenly distributed.
Transfer to the prepared baking dish and spread into an even layer. Scatter the remaining 1 cup mozzarella over the top.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, until bubbling around the edges and hot throughout. The center should reach 165°F.
Let stand for 5 minutes before serving.

Notes

Substitutions: Replace the turkey with cooked chicken in the same amount. Use linguine or short pasta instead of spaghetti. For the half-and-half, substitute ¾ cup whole milk mixed with ¾ cup heavy cream.
Serving Suggestions and Pairings: Serve with a green salad, roasted broccoli, or green beans. Garlic bread pairs well with the sauce.
Storage: Refrigerate in an airtight container within 2 hours. Use within 3-4 days, counting from when the turkey was originally cooked. Reheat individual portions with a splash of broth or milk until they reach 165°F.
Freezing: Cool promptly, divide into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat covered at 350°F until the center reaches 165°F, adding a little broth if needed. The pasta will soften slightly after freezing.

Turkey Tetrazzini

Why You'll Love This Recipe

Ingredients You'll Need

Ingredient Notes & Substitutions

Tools That Make It Easier