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💛 Leftover Love: My Cozy Turkey Tetrazzini

Healthy & Delicious Turkey Tetrazzini

💛 Leftover Love: My Cozy Turkey Tetrazzini

You know those weekends when the whole family gathers, the kitchen smells like comfort, and the turkey is carved like a celebration? I live for those moments. But let’s be honest—after the dishes are done, there’s always one thing left behind: too much turkey.

Enter my cozy, creamy Turkey Tetrazzini—a leftover makeover that turns that extra turkey breast into a dish everyone actually gets excited about. This is a go-to in our house the day after family gatherings. It’s warm, cheesy, full of flavor, and yes—it’s one of Lucas’s all-time favorites. I swear he starts hoping for leftovers just so I’ll make it.

It’s also surprisingly easy to throw together, and with the right balance of pasta, lean turkey, and just enough creaminess to feel indulgent, yet it hits that sweet spot between comfort food and feel-good meal. My version, as always, is lower in carbs and fat and higher in protein, so it fits in with the Fit Culture at our house.

These are the exact tools I used to make this recipe effortless and enjoyable. You can find them here:

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Turkey Tetrazzini

Sarah Lynn

My Turkey Tetrazzini is a leftover makeover that turns that extra turkey breast into a dish everyone actually gets excited about. This is a go-to in our house the day after family gatherings. It’s warm, cheesy, creamy, and full of flavor!

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Prep Time 20

Cook Time 40

Total Time 1

Course Dinner

Servings 10 people

Calories 347 kcal

Ingredients

12 oz Spaghetti or linguine cooked al dente and drained
4 cups Cooked turkey breast chopped or shredded
1 tbsp Butter
1 tbs Xanthan Gum
1 Medium diced onion
3 Garlic cloves minced
1 cup Sliced mushrooms optional, but I love the depth of flavor
2 ¼ cups Chicken Bone Broth
8 oz Light Cream Cheese
1 ¹⁄₃ cup Fat free half-and-half
½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Italian seasoning
1 tbsp Fresh parsley
¼ cup Grated Parmesan cheese divided
2 cups Shredded mozzarella
Optional topping: ½ cup breadcrumbs tossed with 1 tbsp melted butter

Instructions

Preheat oven to 350°F.
Cook spaghetti al dente according to package directions.
Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
Add broth and half & half all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.

Notes

🍽 Tips & Variations:

Add veggies: Throw in some frozen peas or chopped spinach for extra greens.
I love serving roasted zucchini & yellow squash with this.

Prep ahead: Assemble the dish earlier in the day and pop it in the oven when ready to serve.

Nutrition Information

Calories: 347 | Carbohydrates: 32g | Protein: 30g | Fat: 11g

Keyword tetrazzini, turkey

From my kitchen to yours, I hope this dish helps you turn leftovers into something your family looks forward to. Because food should be more than just a meal—it should be a memory.

XOXO,

Sarah Lynn 💖