Best Turkey Tetrazzini with Mushrooms, Bacon, Garlic, and Herbs

Best Turkey Tetrazzini with Mushrooms, Bacon, Garlic, and Herbs
Barbara Kiebel


  •   Salt and pepper, to taste
  • 12 Ounces  spaghetti or linguine
  • 7 Tablespoons  butter
  • 1 1/2 Cup  chopped onions
  • cloves garlic, minced
  • 12 Ounces  mushrooms, sliced
  • 1 Teaspoon  herbes de Provence
  • 1/4 Cup  all-purpose flour
  • 2 Cups  chicken broth
  • 1/4 Cup  dry white wine or sherry
  • 1 3/4 Cup  half-and-half or milk
  • 3 Cups  chopped cooked turkey
  • 1 Cup  peas, cooked
  •   4-6 slices bacon, cooked until crisp and chopped (optional)
  • 1 Cup  freshly grated Parmesan
  • 1/3 Cup  breadcrumbs

Turkey Tetrazzini is a fancy name for a turkey casserole with a cream sauce, mushrooms, and peas, and we've always used it for a leftover dish after Thanksgiving when turkey is so abundant. But, the truth is, it's great anytime you have some leftover turkey or chicken. Turkey Tetrazzini can taste slightly bland so my version includes some garlic, bacon, and herbs to punch up the the flavor of the sauce. Dare I say, "BAM?"


Preheat the oven to 375 degrees.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain well and set aside.

Melt 4 tablespoons of the butter in a large ovenproof casserole dish over medium heat. Sauté the onions until they start to become translucent, for 5-6 minutes. Add the garlic and sauté for 2 more minutes. Add the mushrooms, herbes de Provence, and 2 tablespoons of the butter, and cook until the liquid has evaporated, about 6-8 minutes. Remove from pan and set aside.

Sprinkle the flour over the mixture in the pan and reduce the heat to low, stirring constantly for 2-3 minutes to cook off the flour taste. Stir in the broth and the wine.

Bring to a simmer and cook over medium-low heat for about 2 minutes. Gradually stir in the half-and-half and cook until thickened, stirring constantly until mixture coats the back of wooden spoon, for 5 minutes.

Combine the pasta, sauce, onions and mushrooms, turkey, peas, and bacon in the casserole. Stir in 2/3 cup of the Parmesan cheese. Season with salt and pepper, to taste.

In a small bowl, combine the remaining Parmesan and the breadcrumbs. Season with salt and pepper, to taste.

Sprinkle the mixture evenly over the Turkey Tetrazzini, and dot the top with the remaining butter, cut into small pieces. Bake until the top is golden brown, for 30-40 minutes.


Calories per serving:

1,094 calories

Dietary restrictions:

High Fiber Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 190g 292%
  • Carbs 396g 132%
  • Saturated 108g 540%
  • Fiber 28g 113%
  • Trans 3g
  • Sugars 61g
  • Monounsaturated 53g
  • Polyunsaturated 15g
  • Protein 261g 523%
  • Cholesterol 886mg 295%
  • Sodium 3,170mg 132%
  • Calcium 2,150mg 215%
  • Magnesium 546mg 136%
  • Potassium 4,834mg 138%
  • Iron 20mg 112%
  • Zinc 26mg 175%
  • Phosphorus 3,530mg 504%
  • Vitamin A 1,404µg 156%
  • Vitamin C 85mg 142%
  • Thiamin (B1) 2mg 148%
  • Riboflavin (B2) 5mg 280%
  • Niacin (B3) 74mg 369%
  • Vitamin B6 5mg 236%
  • Folic Acid (B9) 431µg 108%
  • Vitamin B12 7µg 119%
  • Vitamin D 5µg 1%
  • Vitamin E 5mg 26%
  • Vitamin K 77µg 96%
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