This Turkey tetrazzini recipe is a creamy, saucy way to savor leftovers

Turkey Tetrazzini With Butternut Squash Sauce

Active time:30 mins

Total time:1 hour

Servings:4 to 5

Active time:30 mins

Total time:1 hour

Servings:4 to 5


This is a lightened-up version of traditional turkey tetrazzini that calls for cooked white-meat turkey and lots of vegetables, including mushrooms, peas, onion and butternut squash. The sauce, made from the squash, skips the usual butter and cream without sacrificing flavor or a velvety texture.

The dish leverages typical Thanksgiving leftovers but can be enjoyed anytime.

Dig into these Thanksgiving leftover recipes for waffles, soups and sandwiches

Turkey Tetrazzini With Butternut Squash Sauce

Storage: Refrigerate for up to 3 days.

Make ahead: The baked casserole may be refrigerated for up to 2 days. For optimum food safety, use a food thermometer to make sure leftovers are reheated to 165 degrees.

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  • 1/2 teaspoon fine salt, divided, plus more for the pasta water
  • 5 ounces dried brown-rice spaghetti or whole-wheat spaghetti
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 cup diced sweet onion
  • 6 white button mushrooms, cleaned, stemmed and sliced (a scant 1 cup)
  • 1 teaspoon freshly ground black pepper, divided
  • 2 cloves garlic, coarsely chopped
  • 1 medium shallot, coarsely chopped
  • 1 cup cooked butternut squash pieces
  • 1/4 cup plain unsweetened almond milk (may substitute other dairy milk substitute)
  • 1/4 cup dry white wine (may substitute sherry)
  • 1/4 cup no-salt-added chicken broth
  • 1 cup frozen peas
  • 2 cups cooked, cubed white-meat turkey
  • 1 cup diced red bell pepper (optional)
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)

Position a rack in the middle of the oven and preheat to 350 degrees. Grease a medium casserole dish (at least 11-cup capacity) with cooking oil spray.

Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook until al dente according to the package directions, then drain.

Meanwhile, in a large saute pan over medium heat, heat 1 tablespoon of the oil until shimmering. Add the onion, mushrooms, 1/4 teaspoon of the salt and 1/2 teaspoon of the black pepper, stirring to coat. Cook for 10 minutes, stirring occasionally; the onion should be translucent and the mushrooms should have released their juices. Remove from the heat.

Combine the garlic, shallot, squash, almond milk, wine, broth and the remaining salt and black pepper in a food processor. Pulse until well incorporated. With the motor running, gradually add the remaining 4 tablespoons of oil to form a smooth, emulsified sauce.

Transfer the sauce to the saute pan with the onion-mushroom mixture; add the cooked pasta, peas, turkey and red bell pepper, if using, stirring to incorporate and coat evenly. Spoon into the casserole; sprinkle the cheese on top, if using.

Bake for 30 to 35 minutes, until lightly browned, and serve hot.

Calories: 380; Total Fat: 17 g; Saturated Fat: 3 g; Cholesterol: 40 mg; Sodium: 80 mg; Carbohydrates: 34 g; Dietary Fiber: 3 g; Sugar: 5 g; Protein: 22 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Tested by Kendra Nichols; email questions to [email protected].

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