Turkey Tetrazzini

Typically turkey tetrazzini brings to mind a creamy pasta dish, but perhaps one that is a little bland and unexciting. Not so this tetrazzini. Creamy, yes, but it is loaded with flavor, downright delicious!IMG_8673.JPGThis is a perfect way to totally repurpose leftovers into a brand new star dish. I would almost consider making turkey just to make this.

It makes a lot, so we ate it for two nights, once just us, the other with company – great reviews both nights.IMG_8672.JPG


Turkey Tetrazzini

 Adapted from Ree Drummond

  • 1 pound Thin Spaghetti, broken In half
  • 4 Tablespoons Butter
  • 4 cloves Garlic, minced (from the garden)
  • 1 pound White Mushrooms, sliced (locally grown)
  • 1/2 teaspoon Salt
  • 1 cup White Wine
  • 1/3 cup Flour
  • 3 cups Chicken Broth
  • 6 oz Cream Cheese
  • 2 cups Cooked (leftover) Turkey, Shredded
  • 1/2 cup Kalamata Olives, chopped
  • 1 cup Frozen Green Peas
  • 4 slices Turkey Bacon, Fried And Cut Into Bits
  • 2/3 cup Grated Monterey Jack Cheese
  • 2/3 cup Grated Parmesan Cheese
  • Salt And Pepper, to taste
  • Extra Broth For Thinning
  • 2/3 cup Panko Bread Crumbs


Cook pasta until al dente (it will finish cooking when added to the rest of the ingredients). Drain, rinse, and set aside.

In a dutch oven, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and cook with the mushrooms for several minutes, until the liquid reduces by half.IMG_8668.JPG

Sprinkle in the flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.IMG_8667.JPG

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (give it the time to melt, don’t rush).IMG_8669.JPG

Add the turkey, olives, peas, turkey bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.IMG_8670.JPG

Add the cooked spaghetti and stir it to combine. Add more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little wet, that’s fine! Add up to 2 more cups of liquid if you think it needs it.IMG_8671.JPG

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.IMG_8672.JPGBake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown. Serve and enjoy!IMG_8673.JPG

 Serves 6-8










Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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