Turkey Tetrazzini
Spaghetti, turkey and mushrooms in a creamy sherry scented sauce with a crisp parmesan top, a smart use for leftovers.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.99 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel (see the base recipe). Heat the oven to 200°C (180°C fan).
- 2
Boil the spaghetti for 2 minutes less than the packet says, then drain.
8 min - 3
Melt the butter in a large pan and fry the onion and mushrooms for 8 minutes until golden. Pour in the sherry and let it bubble for 1 minute.
9 min - 4
Stir in your ready made bechamel, the turkey and half the parmesan. Add the spaghetti and toss until well coated. Season with plenty of black pepper.
- 5
Tip into a baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top.
- 6
Bake for 20 minutes until golden and bubbling.
20 min
Tips
- Leftover roast turkey or chicken is ideal. Use within 2 days of cooking and make sure it was chilled promptly.
- Add a splash of milk if the sauce is thick, as the pasta will absorb a little as it bakes.
- Swap the sherry for a splash of dry white wine or stock.
Storing and freezing
Keeps up to 2 days in the fridge once cooled within 2 hours. Reheat until steaming hot throughout. Freezes for 2 months without the crumb topping.
Questions
Why is it called tetrazzini?
It is said to be named after the Italian opera singer Luisa Tetrazzini, but this is an American creation, not an Italian dish.
Can I use chicken?
Yes. Cooked chicken, poached or roast, works equally well.
Can I make it ahead?
Yes. Assemble, cover and chill for up to 24 hours, then bake for an extra 10 minutes.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.