Description

This One Pot Turkey Tetrazzini is a creamy, comforting pasta dish made with tender turkey, mushrooms, and spaghetti noodles all cooked together in a savory sauce. Using simple pantry ingredients and leftover turkey, it’s a quick, satisfying meal perfect for weeknights or a cozy dinner. The rich blend of Parmesan cheese and sour cream adds depth and creaminess, while fresh parsley provides a bright finish.

Ingredients

Main Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 teaspoons minced garlic
1 small yellow onion, chopped
6 oz. white mushrooms, washed and sliced
2 cups chicken or vegetable stock
2 cups whole milk
2 tablespoons cornstarch
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
8 oz. dry spaghetti noodles
2 cups leftover turkey meat, diced
1/4 cup sour cream
1/2 cup grated Parmesan cheese
Parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté aromatics and mushrooms: In a large saucepan or skillet with a lid, heat olive oil and butter over medium heat. Add minced garlic and chopped onion, sautéing until the onion becomes almost translucent. Stir in sliced mushrooms and season with half the salt and pepper. Cook until the mushrooms are fragrant and soft.
Prepare milk and cornstarch mixture: In a small mixing bowl or large measuring cup, whisk together whole milk and cornstarch until smooth. Add the remaining salt and pepper and whisk again. Set the mixture aside.
Combine ingredients in the pan: To the mushroom mixture in the skillet, add diced leftover turkey meat, dry spaghetti noodles (breaking them in half if needed), chicken or vegetable stock, and the milk-cornstarch mixture. Stir well to ensure all noodles are submerged in the liquid.
Simmer the pasta: Bring the mixture to a boil, then reduce heat to medium-low and cover. Let it simmer, stirring often, until the noodles are tender and cooked through, about 12 to 14 minutes.
Finish the dish: Remove the pan from heat and let it cool for 5 minutes. Stir in sour cream and grated Parmesan cheese until well combined.
Serve and garnish: Serve the tetrazzini immediately, garnished with fresh parsley for a touch of color and brightness.

Notes

Use leftover turkey or substitute with cooked chicken for convenience.
Be sure to stir often while simmering to prevent noodles from sticking to the bottom of the pan.
Dry spaghetti noodles can be broken to fit your pan better but will cook just the same.
For a lighter version, substitute whole milk with 2% milk and reduce butter to 1 teaspoon.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.