This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.
Turkey Tetrazzini with Broccoli is a delicious meal to make after your holiday weekend. This dish is super easy, quite yummy, and a great way to finish off your Thanksgiving turkey leftovers.
Tetrazzini is a pasta dish that uses spaghetti or other type of noodle, chopped meat (turkey or chicken), which is then mixed together and baked in a creamy white sauce. It’s a fun recipe to make and really, quite a shame that it only comes around once or twice a year. View more Pasta Dishes Here.
This recipe will make a large batch, so you’ll want to bake it in an oversized oblong dish. I use Pioneer Woman’s Oblong Casserole Dish, which holds 3.6 quarts and works really well.
When I make Turkey Tetrazzini, I like to throw in some fresh or frozen broccoli (or peas) in order to serve this as a complete meal. Of course, you may add a green salad to go with it, and a slice of hard, crusty bread, if you want.
More Leftover Recipes to Try
Ingredients for Turkey Tetrazzini with Broccoli
(See the full recipe at the bottom of this post.)
- spaghetti (thin or regular)
- butter
- garlic
- button mushrooms
- kosher salt
- dry white wine
- all-purpose flour
- chicken broth (or chicken bouillon + water)
- cream cheese
- leftover turkey
- black olives
- broccoli, frozen or fresh
- Monterey Jack cheese, divided
- kosher salt and freshly ground black pepper
- Italian-seasoned bread crumbs
- freshly grated Parmesan, for garnish
Instructions for Making this Recipe
Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Spray a large oblong or oval baking dish with baking spray.
Prepare the Ingredients
Using a cutting board and Chef’s knife, mince the garlic.
Chop the button mushrooms, and black olives.
Dice the leftover turkey. You will need approximately 3 cups.
Using a hand grater, shred the Monterey Jack cheese.
You may substitute Mozzarella, cheddar, or even Gouda cheese, or a combination of cheese in this dish. Enough to make 2 cups.
If using fresh broccoli, chop into small pieces. If frozen, place in a microwave-safe bowl and heat until thawed.
Grate the Parmesan with a fine-edged zester.
Cook the Pasta
Using a large pot, fill with water and cook spaghetti to al dente, according to package instructions. This will take approximately 8-11 minutes of boiling time.
Hopefully, the spaghetti will be done minutes before the sauce finishes. But if not, drain the spaghetti, reserving at least 1 cup of pasta water to add to the dish later. Do not rinse the spaghetti.
Prepare the White Sauce
While the spaghetti cooks, prepare the white sauce. In a large skillet or sauté pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes.
Because this dish make a large amount, I like to use my Lodge Enameled Cast Iron Casserole or Sauté pan. It works well and will hold 3.6 quarts, which is plenty big for this dish.
Add the chopped mushrooms and sprinkle with kosher salt. Cook for an additional 2-3 minutes.
Pour wine into the pan and allow it to cook for several minutes until the liquid has reduced by half.
Sprinkle all-purpose flour over the sauce and stir in to make a roux. Add 3 cups of chicken broth, stirring until it thickens.
Once it thickens, reduce the heat to medium low. Add chunks of cream cheese and stir to melt.
Next, add the leftover turkey pieces, chopped black olives, broccoli, and half of the grated cheese. Stir to combine.
Using pasta tongs, transfer the cooked spaghetti to the sauce. Season with kosher salt and freshly ground black pepper as desired. Stir to combine. Go ahead and stir up to a cup of reserved pasta water to add creaminess to the dish.
Pour the mixture into the prepared baking dish. Sprinkle the top with the Italian-style bread crumbs, followed by the remaining grated cheese. Lightly press into the pasta.
Bake in preheated oven for 25-30 minutes, or until golden brown and bubbly. Remove from oven and allow to rest for 5-8 minutes before serving.
Garnish the creamy Tetrazzini with freshly grated parmesan and serve on pretty plates. Pictured above – Pfaltzgraff Villa della Luna dinner plates.
While this is considered a one-pot meal, you may also serve with a fresh green salad, and a hard crusty bread, such as my Tangy Sourdough Bread or Rustic Sourdough Baguettes.
This recipe will make enough for 10-12 people.
See more Leftover Recipes Here. Browse Chicken and Poultry Recipes Here. View Main Dishes Here.
Turkey Tetrazzini with Broccoli
Ingredients
- 16 oz spaghetti thin or regular
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 cup button mushrooms chopped
- 1/2 teaspoon kosher salt
- 1 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups chicken broth or 3 cubes chicken bouillon + 3 cups water
- 8 oz cream cheese chunks
- 4 cups leftover turkey chopped
- 1 cup black olives chopped
- 2 cups broccoli frozen or fresh, chopped
- 8 oz Monterey Jack cheese shredded, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup Italian-seasoned bread crumbs
- 1 cup freshly grated Parmesan for garnish
Instructions
- Preheat oven to 350F degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Spray a large oblong or oval baking dish with baking spray.
Prepare the Ingredients
- Using a cutting board and Chef's knife, mince the garlic.
- Chop the button mushrooms, and black olives.
- Chop the leftover turkey. You will need approximately 3-4 cups.
- Using a hand grater, grate the Monterey Jack cheese.
- If using fresh broccoli, chop into small pieces. If frozen, place in a microwave-safe bowl and heat until thawed.
- Grate the Parmesan with a fine-edged zester.
Cook the Pasta
- Using a large pot, fill with water and cook spaghetti to al dente, according to package instructions. This will take approximately 8-11 minutes of boiling time.
- (Hopefully, the spaghetti will be done minutes before the sauce finishes. But if not, drain the spaghetti, reserving at least 1 cup of pasta water to add to the dish later. Do not rinse the spaghetti.)
Prepare the White Sauce
- While the spaghetti cooks, prepare the white sauce. In a large skillet or sauté pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes.
- Add the chopped mushrooms and sprinkle with kosher salt. Cook for an additional 2-3 minutes.
- Pour wine into the pan and allow it to cook for several minutes until the liquid has reduced by half.
- Sprinkle all-purpose flour over the sauce and stir in to make a roux. Add 3 cups of chicken broth, stirring until it thickens.
- Once it thickens, reduce the heat to medium low. Add chunks of cream cheese and stir to melt.
- Next, add the leftover turkey pieces, chopped black olives, broccoli, and half of the grated cheese. Stir to combine.
- Using pasta tongs, transfer the cooked spaghetti to the sauce. Season with kosher salt and freshly ground black pepper. Stir in up to 1 cup of reserved pasta water to add creaminess to the dish.
- Pour the mixture into the prepared baking dish. Sprinkle the top with the Italian-style bread crumbs, followed by the remaining shredded cheese. Lightly press into the pasta. Bake in preheated oven for 25-30 minutes, or until golden brown and bubbly.
- Remove from oven and allow to rest for 5-8 minutes before serving.
- Garnish the Tetrazzini with freshly grated parmesan. Serve with a fresh green salad, and a hard crusty bread, such as my Tangy Sourdough Bread or Rustic Sourdough Baguettes. This recipe will serve 10-12 people.
Notes
Nutrition
