Turkey Tetrazzini

Don’t throw away leftover Thanksgiving turkey! This recipe is a great way to use up those pesky leftovers.

Serves: 10Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 10


  • 1 Tbsp. olive oil
  • 3 lbs. cooked boneless turkey breast, chopped
  • 3⁄4 cup melted unsalted butter, divided
  • 1 lb. mushrooms, sliced
  • 1⁄2 cup all-purpose flour
  • 1 cup chicken stock, chilled
  • 1 cup whole milk
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄2 lb. cooked spaghetti
  • 1⁄4 cup plain bread crumbs


  • Preheat the oven to 350°F. Lightly grease a large casserole dish with the oil. Cut the turkey into thick cubes.
  • Heat 1⁄2 cup butter over medium heat in a large saucepan. Sauté the turkey until lightly golden. Add the mushrooms and sauté for 2 minutes.
  • Add the flour to the pan and mix with a wooden spoon or whisk until the flour and butter in the pan form a roux (paste). Whisk in the stock and cook until the mixture begins to thicken. Whisk in the milk and cook until the mixture thickens into a sauce.
  • Remove from heat and stir in the cheese and pasta. Transfer the mixture to the prepared casserole dish.
  • Mix together the remaining melted butter and the bread crumbs in a small bowl. Sprinkle over the top of the casserole. Bake for 20 minutes, uncovered. Serve hot.