One-Pot Turkey Tetrazzini

Transform your turkey leftovers into delicious comfort food with this flavorful Turkey Tetrazzini recipe. Spaghetti noodles are tossed in a rich, creamy mushroom sauce made with freshly grated parmesan cheese, aromatic garlic, and savory herbs. And, here’s a bonus: you’ll love the easy, one-pot cleanup!

Rich & Creamy Turkey Tetrazzini

I’m always on the lookout for tasty and inventive ways to enjoy leftover protein. Whether you have leftover Thanksgiving turkey or just some from a family dinner, this turkey tetrazzini recipe has to be one of my new favorite ways to use it up.

The way the savory turkey soaks up that velvety, garlic-infused cream sauce? The two are simply meant to be. Every bite is packed with umami from the mushrooms to the parmesan, all balanced by a splash of sherry and a sprinkle of parsley. It’s high-end eating, made simple right at home.

Ingredients

• Dry spaghetti: The classic base that makes this dish super cozy.
• Butter: Everything’s better with butter! It’s the foundation of our silky sauce.
• Onion & garlic: Our flavor powerhouses – don’t skip these!
• Cremini mushrooms: Use fresh mushrooms to make the creamy mushroom-infused sauce.
• All-purpose flour: Just a little to help thicken everything up.
• Chicken stock: Adds a savory depth that brings it all together.
• Heavy cream: The secret to that ultra-velvety, decadent finish.
• Whole milk: Keeps things creamy without being too over-the-top heavy.
• Grated parmesan: Salty, nutty, and essential for that cheesy goodness.
• Sherry: A splash of this really elevates the dish to gourmet status.
• Salt & ground white pepper: Simple seasonings to make the flavors pop.
• Italian parsley: A little greenery for a fresh, bright finish.
• Shredded cooked turkey breast: Perfect for those leftovers.
• Frozen peas: For some sweetness and color in every bite.

How to Make One-Pot Turkey Tetrazzini

Step 1: Cook Pasta

Preheat oven to 350°F. Cook the pasta in salted water until al dente (8-10 minutes). Once it’s done, give it a quick cool-down and set it aside for later.

Step 2: Sauté Veggies

Melt butter in a large Dutch oven. Once melted, add the onions and cook for 3 to 5 minutes. 

Then, add the garlic and mushrooms and let everything cook together for at least 5 minutes.

Step 3: Make the Sauce & Add Turkey

Whisk in the flour, then cook for about 3 minutes. Slowly pour in your chicken stock, then bring the mixture to a simmer. Add the cream and simmer again.

Next, add the milk and about ¾ of the parmesan, whisking everything together until smooth. 

Stir in the sherry, salt, pepper, half of your parsley, and that delicious shredded turkey. Cook for 3 more minutes. 

Step 4: Bake Tetrazzini

Next, add the frozen peas and gently fold in your cooked pasta until everything is nicely coated. 

Sprinkle that leftover parmesan over the top and pop it in the oven for about 20 minutes until it’s bubbly and golden.

Step 5: Let Cool & Serve

Remove from the oven and let the tetrazzini cool down for 15 minutes. Garnish with the rest of your parsley, and you’re ready to serve. Enjoy!

What to Serve with Turkey Tetrazzini

I like to serve this one-pot turkey tetrazzini with healthy greens like my Easy Stovetop Sautéed Green Beans, Best Damn Air Fryer Asparagus, or Easy Stovetop Sautéed Spinach to balance everything out nicely. You could also do this with a fresh salad. I really like this dish with my Tossed Caprese Salad for a good flavor contrast. But hey, no one will blame ya for serving this with garlic bread or dinner rolls!

Storage & Reheating

Store your leftover turkey tetrazzini in an airtight container in the refrigerator for 3-5 days. To reheat, you can either microwave it or heat it in the oven. 

• If microwaving, make sure to cover the dish with a damp paper towel to prevent drying out. 
• For oven reheating, place the tetrazzini in an oven-safe dish and bake at 350°F for about 20 minutes, until heated through.

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