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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


  • 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 whipping cream
  • 1 package (1 pound) linguine, cooked and drained
  • 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. In a saucepan over medium heat, melt the butter. Add the flour, salt, pepper and cayenne; stir 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. Mix 2 cups sauce with linguine; pour into a greased 13-in. x 9-in. baking dish. Make a well in center of noodles, leaving about a 6-in. x 4-in. space. To the remaining sauce, add turkey, mushrooms, pimientos, parsley and hot pepper sauce; mix well. Pour into center of dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and bake 20-30 minutes more 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. 10, 2018

"Wonderful, great flavor! I used a store bought rotisserie chicken vs turkey and I didn't have pimentos. I also sauced the mushrooms in the butter just because I hadn't read recipe good enough at first but I will prob do that again cause I like my mushrooms well done. Also, used more like 1/2 c Parmesan vs 1/3. My husband loved it too. I will definitely be making it again!"

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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