After a successful spring hunt, few meals hit harder than turning your wild turkey into something the whole family can enjoy. This wild turkey tetrazzini is a pasta bake loaded with tender shredded turkey, mushrooms, peas, and a rich garlic cream sauce—finished with melty cheese and baked until golden and bubbly.
Whether you’re working with the breast or leg meat, this recipe makes the most of your bird. Slow-cooking breaks down tougher cuts and locks in moisture, making this an ideal way to use even those so-called “tough” turkey legs.
It’s the kind of meal that feeds a crowd, reheats well, and feels just as right at hunting camp as it does around the family dinner table.
- 1 wild turkey breast or leg/thigh (about 3-4 cups shredded and cooked)
- 2 cups low-sodium chicken broth
- 1 small onion, quartered
- 2 cloves garlic, smashed
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- ¼ cup unsalted butter
- 1 cup chopped mushrooms
- ½ medium onion, finely diced
- ¼ cup all-purpose flour
- 2 cups broth (from the slow cooker liquid)
- 2 cups half-and-half or light cream
- 2 teaspoons minced garlic
- 1.5 teaspoons Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
- 13 oz dry spaghetti
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese (for topping)
- Fresh parsley, chopped (for garnish)
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Pat the turkey leg or breast dry with paper towels. Season generously with salt, pepper,
and Italian seasoning. Place it in a slow cooker with the quartered onion, smashed
garlic, bay leaf, and at least 2 cups of broth. You will want the turkey to be 3/4ths of the
way covered. Cover the crockpot with the lid and cook on low for 7-8 hours or until the
meat is fork-tender. - When the cook time is almost up, preheat oven to 400°F.
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Remove the turkey from the crockpot, let it cool slightly, then shred the meat. If using the
turkey leg, discard bones, tendons, and gristle. Strain the cooking liquid and reserve 2
cups for the sauce. -
Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente.
Drain and set aside. Drizzle or spray with oil so that it doesn’t stick together. -
In a large deep skillet over medium heat, melt the butter for the sauce. Add mushrooms
and diced onion; sauté until onions are soft and mushrooms browned, about 5-6
minutes. -
Sprinkle in flour and stir for 1-2 minutes. Gradually mix in the reserved turkey broth and
cream. Cook, whisking often, until the sauce thickens slightly, about 5-7 minutes. -
Fold in the minced garlic, seasonings, shredded turkey, peas, and ½ cup parmesan.
Taste and adjust seasoning if desired. Simmer for 3 minutes to meld flavors. -
Grease a 9×13″ baking dish, then add cooked spaghetti to the baking dish. Pour turkey
sauce from the skillet over top and toss gently with tongs or a spatula to coat evenly. -
Sprinkle it with mozzarella and remaining Parmesan. Bake for 20 minutes until bubbly
and golden on top. (Optional: For an extra crisp, broil 1 minute.) - Let rest for 5 minutes, then garnish with parsley and serve.
We hope you enjoyed this recipe. If you’d like more ideas on ways to enjoy your harvest, give Jenn Homa a follow.
FAQs
Turkey tetrazzini is a pasta-bake or casserole dish with cubed or shredded turkey meat, spaghetti (or your favorite pasta shape), a selection of vegetables, and a creamy garlicky parmesan sauce.
In Jenn Homa’s take on turkey tetrazzini, you slow cook turkey legs and/or turkey breasts with onions and spices. Separately, you prepare your choice of pasta and pan fry a selection of vegetables. You then assemble everything in a casserole dish, top with cheese, and bake. For full instructions, follow the step-by-step recipe.
Yes, turkey tetrazzini can be frozen and reheated. Like a lot of casseroles, tetrazzini is a good meal plannning dish precisely because it freezes well. For best results, freeze the dish unbaked in an airtight container for up to two to three months. When ready to bake, thaw in your refrigerator overnight and bake. Leftovers can then be refrigerated.