A light pink coloured Japanese symbol.
Western Wonders

Pesto Turkey Tetrazzini

Looking for a fresh and delicious way to use your Thanksgiving leftovers? This Pesto Turkey Tetrazzini is the prefect crowd pleaser.

Yield: 4 servings

Prep time: 15 mins

Total time: 45 mins


  • 2 cups cooked turkey diced
  • 3 cups cherry tomatoes, halved
  • 1 lb bacon, cubed
  • 1 cup mushrooms, sliced
  • 3 cloves garlic minced
  • 1 small onion finely diced
  • 4 tablespoons butter
  • ¼ cup flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 tablespoon Yamasa Tonkotsu Ramen Broth
  • 1/2 cup prepared pesto
  • 1 lb spaghetti pasta, cooked 
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup grated parmesan cheese
  • ¼ cup fresh basil, for garnish


  1. Preheat oven to 350F
  2. In a medium sauce pan over medium-high heat, sauté garlic and onion in 2 tablespoons butter until fragrant and caramelized, about 5 minutes.
  3. Add in mushrooms and sauté for another 2 minutes. Remove vegetables from the pan and set aside.
  4. Reduce heat to medium and melt the remaining 2 tablespoons of butter. Once melted slowly whisk in flour to start a roux. Slowly whisk in milk, Yamasa Tonkotsu Ramen Broth and chicken broth until sauce is smooth.
  5. Bring sauce to a simmer over medium heat, stirring occasionally until slightly thickened. Remove from heat and whisk in pesto until smooth. Fold in the sauteed vegetables and the cherry tomatoes.
  6. Place spaghetti in a9x13 baking pan and pour half of sauce over top and gently stir to coat.
  7. Make a well down the center of spaghetti and slowly spoon the remaining sauce down the middle. Sprinkle top with the cheeses.
  8. Cover pan with foil and bake at 350F for 20-25 minutes, then remove foil and bake an additional 5-10 minutes until cheese has slightly browned.
  9. Let stand for 10 minutes.
  10. Top with fresh basil and serve.