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Best Ever Turkey Tetrazzini
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5 from 1 vote

Best Ever Turkey Tetrazzini

This is the best EVER Turkey Tetrazzini - this cheesy, creamy pasta dish with mushrooms and peas makes leftover turkey delicious again.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Turkey Tetrazzini
Servings: 6 servings
Calories: 527kcal
Author: Taylor Stinson


  • 1 lb spaghetti
  • 2 cups leftover turkey or chicken
  • 8 oz button mushrooms, sliced
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp flour
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup parmesan cheese, grated
  • 1 cup frozen peas
  • Fresh parsley, for garnish


  • Cook pasta in a large pot of salted boiling water for 7-9 minutes until al dente. Drain, reserving 1 cup of the pasta water and set aside.
  • Meanwhile, saute mushrooms in a large skillet with a little bit of butter for 3-4 minutes until they release liquid and are cooked through. Remove from heat and set aside.
  • Once pasta is removed from pot, add it back to heat and melt butter. Add garlic, sauteeing for 30 seconds until fragrant. Whisk in flour, then add wine. Simmer for 2-3 minutes until slightly reduced. Stir in pasta water, heavy cream, salt & pepper and parmesan cheese, bringing to a boil.
  • Add pasta, leftover turkey, mushrooms and peas, tossing well to combine and cooking for 2 minutes or so until heated through.
  • Garnish with parsley and extra parmesan cheese, then serve and enjoy.



Calories: 527kcal | Carbohydrates: 64g | Protein: 33g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 523mg | Potassium: 575mg | Fiber: 4g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg