This creamy turkey tetrazzini is a comforting way to turn roast turkey into an easy family dinner.

There’s a reason tetrazzini is a leftover-turkey classic: Tender turkey, noodles and creamy Parmesan sauce are pretty hard to argue with. If mushrooms are a tough sell with your crew, swap them for chopped zucchini or use a little of both.

Ingredients for Creamy Turkey Tetrazzini

  • 2 tbsp olive or canola oil
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 1–2 cups chopped zucchini or sliced mushrooms, or a combination
  • 2 garlic cloves, crushed
  • 1 tsp fresh thyme
  • Salt and pepper
  • 2 cups chopped leftover roast turkey
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup half-and-half cream
  • Cooked spaghetti or egg noodles, for serving
  • Freshly grated Parmesan cheese, for serving

Directions for Creamy Turkey Tetrazzini

  1. In a large, heavy skillet over medium-high, heat oil and butter. When butter stops foaming, add onion and cook for 3–4 min, until soft. Add zucchini or mushrooms, garlic and thyme and season with salt and pepper. Cook for another 4–5 min, until vegetables are tender and any excess liquid has evaporated.
  2. In same skillet, add turkey, then sprinkle flour over top. Stir until turkey and vegetables are well coated.
  3. In same skillet, gradually pour in milk and cream, stirring to combine. Bring mixture to a simmer and cook, stirring, until sauce has thickened. Continue cooking for at least 1 min.
  4. Divide cooked spaghetti or egg noodles among bowls and spoon turkey mixture overtop. Sprinkle with Parmesan and serve warm.

Serves 6.

Originally published in ParentsCanada magazine, December 2013. Updated September 2026.