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Creamy Turkey Tetrazzini Recipe

Creamy Turkey Tetrazzini Recipe

What a great way to use up leftover turkey! This casserole bakes up delicious and bubbly for a wonderful main course. —Audrey Thibodeau, Gilbert, Arizona
TOTAL TIME: Prep: 25 min. Bake: 50 min. YIELD:8-10 servings


  • 1 package (1 pound) linguine
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 4 cups cubed cooked turkey
  • 1 cup sliced fresh mushrooms
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup chopped fresh parsley
  • 4 to 5 drops hot pepper sauce
  • 1/3 cup grated Parmesan cheese


  • 1. Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
  • 2. Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Make a well in center of pasta, making a space about 6 in. x 4 in.
  • 3. To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
  • 4. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly and heated through. Yield: 8-10 servings.

Nutritional Facts

1 serving equals 340 calories, 20 g fat (11 g saturated fat), 96 mg cholesterol, 568 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Creamy Turkey Tetrazzini

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Reviewed Jan. 22, 2016

"I made this recipe exactly as specified, EXCEPT i only had ground turkey, not cubed. It turned out delicious. The sauce isn't a strong overpowering cheesy flavor, like those processed alfredo type of cream sauces. It is a mild creamy flavor with hints of delicious spices. In culinary class we learn that all ingredients should blend harmoniously together, and I think it did just that. If you like an extra kick, just add a bit more cayenne or hot pepper sauce. I added a bit of extra grated parm to my bowl (because i love cheese) and it was perfect! I will be making this a lot!"

Reviewed Nov. 30, 2014

"This is the first Taste of Home recipe that hasn't "wowed"--it was ok...just very bland. Nobody wanted seconds, so I was left with leftovers of the leftovers. However, the next day I added some bacon, onion, and bell pepper (along with a pepper spice blend) and ended up with an outstanding dish that was delicious!"

Reviewed Oct. 28, 2014

"Wonderful, creamy, comforting casserole. None of my children noticed the mushrooms mixed in with the meat. I used whole grain pasta and it was still delicious."

Reviewed May. 30, 2014

"this was really good, though I made it with chicken. I also didn't add hot sauce or pimento's since I don't care for them but thought it was very tasty. I've made it a few times already."

Reviewed Dec. 1, 2013

"I made a half batch and it was great!! I added some green peppers and onion. With chicken broth and cream, how can you go wrong? Thanks for sharing."

Reviewed Dec. 21, 2010

"So simple, yet so delicious! I froze half as it made a huge batch - but I've had constant cravings for this recipe and it's a keeper!"

Reviewed Nov. 20, 2010

"This is the best tetrazzini recipe! It is a favorite for family gatherings. The only changes I make is that I use chicken and mushrooms in a jar."

Reviewed Feb. 8, 2010

"This had a great flavor and was filling! I skipped the mushrooms and pimientos. The cayenne pepper was good and I added Red Hot instead of the hot pepper sauce. The husband said it was awesome!"

Reviewed Nov. 27, 2009

"I make this every year after thanksgiving. it freezes beautifully. I omit the mushrooms-but otherwise leave the rest as is. Can be made easily in two pans and any fun shaped pasta can be subbed."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.