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Down Home with Sue Turkey Tetrazzini


For the last day of November and for the love of leftover turkey from Thanksgiving, I bring you a delicious way to use some of that turkey. I love turkey, and look forward to Thanksgiving for the leftovers! That said, sometimes you just need a new recipe to bring that meat back to life. The good thing about turkey, it can be used in just about any chicken recipe but some are better than others. You also can't go wrong with pasta, so by combining the two you end up with a hearty meal from leftovers. This Turkey Tetrazzini is creamy and cheesy, a win for most! So, before the bird is completely gone, try this recipe and keep it handy, it's good with chicken too! 

Turkey Tetrazzini

  • 1-1.5 lb boneless turkey, shredded
  • 1.5 cups turkey or vegetable stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1/4 cup unsalted butter
  • 1/2 medium onion finely diced
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 2 cups turkey stock
  • 2 cups cream 
  • 13oz spaghetti,  cooked just to al dente
  • 1 cup shredded mozzarella cheese
  • 1 cup frozen peas
  • Place turkey in a large skillet and pour in turkey stock. Season turkey with salt and pepper.

  • Bring to a simmer over medium heat and reduce to medium low. Cover and simmer until cooked through (165 degrees F inside) and tender, about 40 minutes.

  • Alternatively, you can place the ingredients in a slow cooker and cook on low for 4 hours.

  • Remove to a cutting board and chop or shred. Set aside.

    • In a large skillet, melt butter.

    • Add onion and saute over medium heat until onion is softened.

    • Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.

    • Whisk in flour until completely absorbed by the butter.

    • Add turkey stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until thickened. Set aside.

    • Preheat the oven to 400 degrees if baking immediately.

    • Place cooked pasta, shredded turkey, and peas in a 9x13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.

    • Sprinkle with cheese and bake for 20 minutes or until golden and bubbly.


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