If you’re looking for a cozy, comforting dish that makes the most of leftover turkey and turns it into something truly special, you’ve got to try my Creamy Turkey Mushroom Tetrazzini Recipe. It’s one of those meals that brings warmth to your kitchen and joy to the dinner table, every single time. Trust me, once you dive into this creamy, cheesy, mushroom-studded casserole, you’ll be hooked!

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Why You’ll Love This Recipe

Comforting & Creamy: The rich sauce with mushrooms and cheeses makes every bite like a warm hug.
Great Use of Leftovers: It’s perfect for transforming leftover turkey into a fresh, exciting meal.
Easy to Customize: You can swap noodles, add veggies, or tailor the flavors to your liking.
Family Favorite: My family goes crazy for this dish, and I bet yours will too!

A round white plate with small brown speckles holds a serving of pasta with thick, pale yellow noodles mixed with light brown cooked mushrooms and small bright green peas. The pasta is coated lightly in a creamy sauce with small bits of what looks like light beige chicken or tofu, topped with fresh green parsley leaves for garnish. A silver fork is stuck into the pasta at the top right of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe balances hearty turkey, earthy mushrooms, creamy cheeses, and light herby notes – all coming together in a luscious white sauce. Here’s a quick peek at what you’ll need and why these ingredients work so well together.

Egg Noodles (or spaghetti/linguine): I love egg noodles for their wide, chewy texture, but feel free to use your favorite pasta shape to suit your mood.
Mushrooms: Fresh sliced mushrooms add that deep, savory umami that really elevates the sauce.
Unsalted Butter: I always go unsalted so I can control the seasoning perfectly.
All-Purpose Flour: This thickens the sauce just right without making it gloopy.
Milk & Heavy Cream: Creaminess is key here – a combo of milk and cream makes the sauce indulgent but balanced.
Chicken Broth: Adds depth and a hint of savoriness; homemade is best if you have it!
Dry Sherry (or vermouth/dry white wine): This splash of sherry brings subtle complexity and a lovely aromatic note.
Cooked Turkey: My favorite part – leftover turkey chunks bring protein and heartiness.
Peas: Sweet bursts of green that add color and freshness.
Parmesan Cheese: Both inside and on top for a nutty, salty pop.
Swiss Cheese: Melts beautifully, adding luscious gooeyness.
Lemon Juice: A little brightness that cuts through the richness.
Kosher Salt & Pepper: Essential for seasoning – don’t skip tasting along the way!
Ground Nutmeg (optional): Just a pinch adds a cozy warmth to the sauce.
Bread Crumbs (or panko): For the top crust – it gives that irresistible golden crunch.
Fresh Parsley: A fresh garnish that makes the dish pop visually and flavor-wise.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch this recipe up depending on what’s fresh in my fridge or dietary needs. The basic canvas here is so flexible, you can make it your own without losing the creamy goodness.

Vegetarian Version: Swap turkey for sautéed tofu or extra mushrooms, and use veggie broth for a meat-free delight that’s still rich.
Different Pasta: Whole wheat or gluten-free pasta works just as well – I’ve made it both ways to satisfy everyone around my table.
Extra Veggies: Toss in spinach, broccoli florets, or even roasted red peppers to amp up the nutrition and flavor.
Cheese Swaps: Gruyere or mozzarella can stand in for Swiss cheese if you want a milder, creamier taste.

How to Make Creamy Turkey Mushroom Tetrazzini Recipe

Step 1: Cook the Pasta Perfectly

Start by boiling plenty of salted water – about 2 to 3 quarts with a teaspoon of salt per quart works great. Cook your pasta according to the package instructions, keeping it al dente. I always undercook by a minute because it’ll continue cooking in the oven later. Once done, drain it and set it aside so it’s ready to mix with the sauce.

Step 2: Sauté the Mushrooms

Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add those beautiful sliced mushrooms and cook them, stirring occasionally, until all the liquid they release has evaporated. This usually takes about 5 to 7 minutes. This step intensifies their flavor and prevents the casserole from becoming watery. Set mushrooms aside once done.

Step 3: Craft Your Creamy Sauce

In a heavy saucepan, melt 4 tablespoons of butter over low heat. Stir in the flour to create a roux, cooking and stirring constantly for about 3 minutes. This cooks out the raw flour taste. Then, slowly whisk in the milk, cream, chicken broth, and dry sherry. Keep stirring as the sauce heats and thickens; it should gently bubble and thicken in about 5 to 8 minutes. Be patient here – constant stirring keeps lumps at bay and ensures a velvety sauce.

Step 4: Combine Everything

In a large bowl, mix together the cooked pasta, creamy sauce, sautéed mushrooms, turkey chunks, and peas. Add 1/3 cup of freshly grated Parmesan along with the Swiss cheese, and stir in a splash of lemon juice to brighten all those rich flavors. Taste carefully and season with salt and pepper – if you’ve used unsalted broth, you might need a bit more salt than usual. For a cozy finish, add a pinch of ground nutmeg if you like. Then, transfer the whole mixture to a generously buttered 3-quart casserole dish.

Step 5: Add the Crunch & Bake

Mix the remaining Parmesan with the bread crumbs, then sprinkle this blend evenly over the casserole. Dot the top with the last tablespoon of butter in small pieces. This gives you that golden, crispy topping everyone loves. Pop it into the oven at 350°F (175°C) and bake for 30 to 40 minutes, until it’s bubbly and beautifully browned on top. When it comes out, sprinkle with fresh chopped parsley for color and a fresh hint.

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Pro Tips for Making Creamy Turkey Mushroom Tetrazzini Recipe

Don’t Overcook Pasta: It keeps a perfect texture after baking and prevents mushiness.
Use a Good Quality Broth: It makes all the difference in your sauce’s flavor depth.
Sauté Mushrooms Thoroughly: To avoid watery casserole and boost umami flavor.
Let It Rest Briefly Before Serving: This helps the sauce thicken up so it doesn’t run when you scoop.

How to Serve Creamy Turkey Mushroom Tetrazzini Recipe

A white speckled plate holds a serving of thick noodles mixed with chunks of light beige chicken and dark brown mushroom slices. Small bright green peas and fresh green parsley leaves are scattered on top, creating a mix of textures and colors. The creamy sauce coats the noodles and ingredients, giving a soft and slightly shiny look. A fork rests on the edge of the plate with its tines inserted into the noodles. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always add fresh chopped parsley on top — it adds a little pep and freshness against the creamy sauce and golden top. Sometimes a light sprinkle of extra Parmesan right before serving amps up the cheesiness.

Side Dishes

This tetrazzini pairs beautifully with simple green salads or roasted veggies like Brussels sprouts or asparagus. A crusty baguette on the side to mop up the sauce never fails to impress guests or family.

Creative Ways to Present

For special occasions, I love baking this in individual ramekins – it feels fancy and keeps portions controlled. Another fun touch is topping with a swirl of pesto or a drizzle of truffle oil just before serving for a gourmet twist.

Make Ahead and Storage

Storing Leftovers

After cooling, I pack leftovers into airtight containers and store them in the fridge. The flavors actually meld overnight, so it tastes even better the next day.

Freezing

This recipe freezes well! I freeze in individual portions or the whole casserole before baking. Just thaw overnight in the fridge before baking or reheating to keep the texture juicy and creamy.

Reheating

To reheat, I cover the casserole with foil and warm in a 350°F oven for about 20-25 minutes until bubbly. Microwaving works in a pinch but the oven keeps the topping crisp and the sauce silky.

FAQs

Can I use fresh turkey or only leftovers for this recipe?

You can definitely use fresh cooked turkey breast cut into chunks if you don’t have leftovers. Just cook and shred or chop it before adding; the recipe works either way and still tastes fantastic.
Can I make this recipe dairy-free?

Yes! To make it dairy-free, swap butter for olive oil or a dairy-free margarine, use plant-based milk and cream alternatives, and choose a dairy-free cheese substitute or omit the cheese entirely. The flavor will change slightly but it will still be delicious.
What other vegetables can I add to Creamy Turkey Mushroom Tetrazzini Recipe?

Spinach, broccoli, roasted red peppers, or even some chopped carrots work beautifully. Just make sure to cook or blanch tougher veggies before mixing them in.
How long can I store leftovers in the fridge?

Leftovers keep well in the fridge for 3 to 4 days when stored properly in an airtight container. Always reheat until piping hot before serving.

Final Thoughts

I absolutely love how this Creamy Turkey Mushroom Tetrazzini Recipe turns leftover turkey into a family-pleasing, soul-warming meal. It’s become my go-to comfort food during chilly evenings, and seeing how eagerly everyone digs in never gets old. If you want an easy-to-make casserole that’s bursting with flavor and creamy goodness, give this a try—I promise it’ll become one of your favorites just like it did for me.