Turkey Tetrazzini Recipe

Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thin spaghetti; 3 tablespoons unsalted butter, plus more for the casserole dish; 1 cup fresh, plain or whole wheat panko breadcrumbs; 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces); 1/4 cup chopped fresh flat-leaf parsley; 1 pound mushrooms, sliced; 1 onion, chopped; 1 tablespoon chopped fresh thyme leaves; 1/4 teaspoon freshly grated nutmeg; Coarse salt and freshly ground black pepper; 1/2 cup all-purpose flour; 1/2 cup dry white wine; 4 cups homemade chicken stock or reduced-fat low-sodium chicken broth; 1/2 cup heavy cream, optional; 4 cups cooked boneless turkey or chicken meat, shredded into 1-inch pieces; 2 cups English peas, defrosted if frozen

Try this homemade Turkey Tetrazzini recipe the whole family will love. Made with thin spaghetti, unsalted butter, whole wheat panko breadcrumbs and chee…

This Turkey Tetrazzini relies on simple, everyday ingredients such as thin spaghetti, mushrooms, sliced, onion, chopped and chopped fresh thyme leaves. It comes together quickly and makes 4 servings, at about 1368 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 pound thin spaghetti
3 tablespoons unsalted butter, plus more for the casserole dish
1 cup fresh, plain or whole wheat panko breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
1/4 cup chopped fresh flat-leaf parsley
1 pound mushrooms, sliced
1 onion, chopped
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup dry white wine
4 cups homemade chicken stock or reduced-fat low-sodium chicken broth
1/2 cup heavy cream, optional
4 cups cooked boneless turkey or chicken meat, shredded into 1-inch pieces
2 cups English peas, defrosted if frozen

1
Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
2
Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions.
3
Drain in a colander.
4
Toss with tongs to loosen and separate the strands and place in a large bowl.
5
Butter a large casserole dish.
6
Set aside.
7
Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley.
8
Set aside.
9
Heat the remaining 2 tablespoons of butter in the now-empty pasta pot.
10
Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes.
11
Add the onion and cook until translucent, 3 to 5 minutes more.
12
Add the thyme and nutmeg.
13
Taste and adjust the seasoning with salt and pepper.
14
Add the flour and stir to combine and coat, about 1 minute.
15
Add the wine, increase heat to high and bring to a boil.
16
Cook until the liquid is reduced, about 1 minute.
17
Add the stock and optional cream and stir to combine.
18
Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes.
19
Add the remaining 1/2 cup of Parmesan and stir until combined.
20
Taste and adjust the seasoning with salt and pepper.
21
Pour the mushroom mixture into the bowl with the cooked spaghetti.
22
Add the turkey and peas and stir to combine.
23
Taste and adjust the seasoning with salt and pepper.
24
While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes.
25
Remove to a rack to cool slightly before slicing.
26
Serve on warmed plates.

1368

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound thin spaghetti, 3 tablespoons unsalted butter, plus more for the casserole dish, 1 cup fresh, plain or whole wheat panko breadcrumbs, 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces), and more.

Yes, Turkey Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1368 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

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