turkey tetrazzini

Quick and easy dish with leftover turkey meat, creamy mushroom garlic sauce and noodles. All cooks in one pan!

One Pot Turkey Tetrazzini

olive oil

butter

tsp minced garlic

onion

white mushrooms (washed, sliced)

stock

milk

cornstarch

salt (divided)

tsp black pepper (divided)

spaghetti noodles (dry)

turkey meat (diced)

sour cream

Parmesan cheese

parsley (for garnish)

In a large saucepan or skillet with lid, heat up oil and butter. Add garlic and onion and saute until onion is almost translucent. Add mushrooms, season with salt and pepper and cook until fragrant and soft.

In a small mixing bowl or large measuring cup, whisk together milk and cornstarch. Add salt and pepper and whisk. Set aside.

To mushroom mixture in skillet, add diced turkey meat, dry spaghetti noodles ( can be broken in half ), chicken stock and cornstarch mixture. Stir well. Make sure all noodles are submerged in liquid.

Bring mixture to boil, then lower the heat to medium-low and simmer covered, stirring often until the noodles are done, about 12 to 14 minutes.

Remove from heat. Let cool for 5 minutes. Add sour cream and Parmesan cheese and stir well.

Serve immediately, garnished with parsley.

This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey.  Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese.

Turkey Tetrazzini

dry spaghetti

onion (diced)

garlic (minced)

mushrooms (sliced)

flour

chicken broth (reduced sodium)

spreadable cream cheese (garlic flavor)

⅓ cups half & half or light cream

salt & pepper

parsley

Italian seasoning

turkey (chopped)

mozzarella cheese (divided)

parmesan cheese

Preheat oven to 350°F.

Cook spaghetti al dente according to package directions.

Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.

Add broth and cream all at once. Cook until thick &amp; bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings

Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot &amp; bubbly.

This creamy Turkey Tetrazzini is a simple and flavorful pasta casserole dish. It's perfect for using leftover holiday turkey, but makes for a crowd favorite year round!

Turkey Tetrazzini Recipe

oz linguine, cooked

butter, softened

celery

tsp garlic salt

tsp pepper

chicken broth

turkey

TB Parmesan cheese

Mozzarella cheese

bread crumbs

Preheat oven to 350.

Cook noodles according to box instructions. Set aside.

While noodles are cooking, combine butter, soup, sour cream, salt, pepper and chicken broth in a medium bowl. Mix well and add turkey chunks. Stir in noodles until well combined.

Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top along with bread crumbs.&nbsp;

Bake for 35-40 minutes. ENJOY!

https://content.jwplatform.com/videos/ehDr1Afr.mp4

This Creamy Turkey Tetrazzini Is A Simple And Flavorful Pasta Casserole Dish. It’s Perfect For Using Leftover Holiday Turkey, But Makes For A Crowd Favorite Year Round!

Turkey Tettrazzini

This is a quick and easy turkey tetrazzini recipe to make and is sure to become a new family favorite - plus it makes great use of Thanksgiving or Christmas leftovers!

30 Minute Stovetop Turkey Tetrazzini

vegetable oil

mushrooms

low-sodium chicken broth (see notes about seasoning)

milk (whole

(12-oz) box spaghetti (uncooked (regular, whole wheat

turkey turkey

sour cream (low fat

parmesan cheese (grated)

Italian parsley (chopped (optional))

Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.

Pour the chicken stock and milk into the pot bring to a boil over medium-high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.

Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.

https://embed.mediavine.com/videos/xwdjaizgkzvqudwcfqgb

Relax your dinner prep with this easy 30 Minute Stovetop Turkey Tetrazzini recipe. It’s quick to make (just one pot!) and is sure to become a new family favorite – plus it makes great use of Thanksgiving or Christmas leftovers.

How to Make Turkey Tetrazzini

Turkey Tetrazzini is a classic spaghetti casserole that's perfect for your turkey leftovers from Delish.com.

Cooking spray

spaghetti

garlic,

lb. sliced baby bella mushrooms

c. white wine

c. all-purpose flour

c. low-sodium chicken broth

heavy cream

Kosher salt

black pepper

lb. leftover roast turkey, chopped (about 5 cups)

c. shredded white cheddar

c. frozen peas

oregano

c. panko bread crumbs

c. Parmesan

cut the recipe in half, but did it just like the directions said.  Everyone loved it!  And I’m generally not a very good cook!  My family were very pleasantly surprised!  We will definitely make again!

This recipe does it's best to disguise turkey (especially leftover, frozen turkey) as a 'not-dry' meat.  But alas, there is not much you can do to make turkey taste moist and flavorful..  However, the recipe makes a real effort, is good and sort of easy.  Would recommend making the sauce in a VERY large pan because when all is added together, a 'large' skillet is no where near large enough.

This recipe was good, but dry...I would use half the amount of noodles or double the veloute.  Also you need to remove the mushrooms once they are sauteed.

Wow, just wow. 

I did super-dice up the mushrooms so they would blend in with the turkey (with a pampered chef food chopper). Great way to hide them from myself and my kids, who don’t totally love mushrooms. I did not have white wine so I used chicken broth there. The rest I followed. Kids liked it, husband and I loved it. For sure my top recipe for this dish now.

This was fantastic. I didn't have left over turkey so I baked turkey cutlets for 20 minutes and shredded them then followed and doubled the recipe. It was so good and turkey was moist and tender. My daughter said it's the best thing she ever ate and my husband (pickiest eater in the house) had two servings. Thank you!

So I used beef instead of turkey, no pasta or cheese....It was OK at best.  I"m curious to know who actually followed the recipe?  I stunned at the comments of people who butchered/alternated  the recipe and have the nerve to give it less than 5 stars???  NO ONE CARES.....FOLLOW THE RECIPE.

Very nice.  Balanced recipe.  I used egg noodles and probably would add a bit of onion another time, but this is better crafted than the simplicity suggests.

My husband and I really enjoyed this recipe.  I used dry sherry for the white wine and about 1-1/2 cups of white cheddar (50% more because I had it on hand), and the mushrooms and sauce were delicious.  I substituted Mrs. Miller's medium egg noodles for the spaghetti, but should  have reduced the amount used to 12 oz. instead or 16.  If I were making this for 8 servings, I would increase sauce ingredients by to 25% to 50%.  This recipe requires a bit of prep work, but it makes a lot and is a keeper.

Jaybee42

Just leave it alone, it's gr8 as is. If you do feel that you must alter it, show the respect to the author to Not down-rate it. This is a delightful recipe. My appreciation to the author for the courage putting yourself out there amongst the critics.

Delicious. I used fresh linguine, turkey stock and Swiss cheese. I was surprised it didn't include onions, so added minced dry ones. I added more wine, cream and broth to make sure it wouldn't be dry.

Tried this because I was tired of my old turkey tetrazzini recipe and I had the ingredients for this on hand. I used more garlic and added some green seasoning because I'm from the Caribbean and the ancestors expect.  Mixing it in the pan made it easy to get the sauce soaked in to the turkey and noodles which was a problem with my old recipe. I only baked it for 15 minutes because I worried about it drying out. It was delicious and we all enjoyed it. It is quite a big recipe so you might want to half it if your family doesn't like leftovers.

That was great! I had too much pasta as well and just left out like half.

Loved this recipe! ! Came out so good. I had a little left over ricotta and added it, too.

Excellent recipe for this classic dish which i used to prepare with the 1970’s typical Campbell’s Cream of Mushroom. I need to adapt for my daughter’s celiac condition and this is very easy to make gluten free without changing the flavor using good GF pasta, GF flour and GF panko. Thanks!

We loved this!  Used sherry, bow tie noodles and added our leftover dressing.  We will make this again.

Used 3-4 cups broth per other suggestions, sour cream instead of heavy &, from Joy of Cooking, sliced almonds instead of Panko.  Came out great.  Oh, and also 2 9oz packages fresh linguine instead of dried spaghetti.  Made a lot more than just one pan, basically ~1-1/2 pans.
I forgot to add the peas but was worried they would way over cook anyway

This recipe is delicious! I modified it to our taste though and it tasted amazing! I will make this  dish each year! It’s a keeper.....

Spent a lot of time & money on something that tastes much better in the boxed frozen aisle. 
Flavor was ok however; It came out Dry & we were Totally disappointed

So good! We used egg noodles because we had them on hand. Everyone loved it. Juicy and delicious. Definitely a keeper!

Made just an hour ago!  Absolutely delist!  Added a bit more broth due to comments and more peas....but so so good!

https://streaming.hearstdigitalstudios.com/36573281-2ccc-48ba-ae86-3f667f50ce13/video_rover_16x9_1080p_hd_1541527053_84294.mp4

Win Thanksgiving This Year With The Perfect Roast Turkey

This Is The Only Roast Turkey You Need

Use that leftover turkey to make this easy from-scratch turkey tetrazzini casserole—a classic creamy pasta comfort food with a great parmesan topping.

Leftover Turkey Tetrazzini

turkey (about)

onion (small)

mushrooms (optional)

garlic

butter (one stick)

oz chicken broth

salt

pepper

Parmesan cheese (shredded

pasta (spaghetti or linguine preferred)

peas

Preheat oven to 350° convection or 375° conventional. Coat a 9 by 13 baking dish with PAM of butter.

Cook 1 pound of pasta to al dente per package instructions—use Linguine or spaghetti. Cube about 4 cups of leftover turkey.

Dice 1 small onion, crush four cloves garlic, dice two stalks celery.

Melt one stick butter (1/2 cup) over medium heat. Add onion, celery, and mushrooms if using. Cook about 3-4 minutes until the celery is clearing. Add the four cloves of crushed garlic, and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.

Add 1/2 cup flour by sprinkling over the pan. Stir until browning some about 2 minutes.

Add one 14 oz can chicken broth while continuously stirring. Bring to a boil, and when starting to thicken, add three cups of milk and one cup Parmesan cheese. Continue a light boil and stirring while thickening — about three more minutes.

Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a 9 by 13-inch baking dish that has been coated with PAM or butter.

Mix one cup Italian Panko breadcrumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.

Bake for about 35 minutes until golden brown and bubbling.

This Turkey Tetrazzini is a great way to use leftover turkey or chicken, but so good you won&#x27;t wait for leftovers!

Turkey Tetrazzini with Parmesan-Panko Topping

spaghetti noodles

sweet onion, chopped

garlic cloves,

all-purpose flour

low-sodium chicken stock

salt & black pepper

panko breadcrumbs1/2 cup freshly grated parmesan

Preheat the oven to 400°F.

Heat a large skillet over medium heat. Add...

Heat a large skillet over medium heat. Add 1/4 cup butter and, once it's melted, add the onions. Cook until it's soft and translucent, about 5 minutes. Add the garlic and cook for one minute more. Sprinkle the flour over the onions, cooking for one to two minutes more, stirring occasionally.

Whisk in the chicken broth and heavy cream....

Whisk in the chicken broth and heavy cream. Bring it to a strong simmer, reduce the heat and cook until it's slightly thickened, stirring occasionally, about five minutes. Stir in the 1/2 tsp salt.

Stir in the turkey, cooked noodles, and the...

Stir in the turkey, cooked noodles, and the frozen peas (you may want to use a large mixing bowl for this). Add more salt and pepper, if desired, to taste. Pour the mixture into a greased 2-quart casserole dish or 13x9 pan.

Melt the remaining butter in a microwave-safe bowl....

Melt the remaining butter in a microwave-safe bowl. Add the breadcrumbs and parmesan, mix it thoroughly. Sprinkle the breadcrumb mixture over the top of casserole.

Bake for 30 minutes or until it's hot...

Bake for 30 minutes or until it's hot and bubbling and the topping is lightly browned.

This turkey tetrazzini contains diced turkey, mushrooms and peas, all tossed with pasta in a creamy sauce, then baked to perfection. A hearty casserole that&#039;s the perfect way to use up leftover turkey!

butter (divided use)

button mushrooms (sliced)

all purpose flour

half and half

cream cheese

salt and pepper

frozen peas (do not thaw)

breadcrumbs

cooking spray

Preheat the oven to 350 degrees F. Coat a 9&quot;x13&quot; baking dish with cooking spray.

Boil the spaghetti in a pot of salted water according to the package directions.

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and saute for 3-4 minutes.

Add the mushrooms and cook for another 4-5 minutes until all of the vegetables are browned and tender.

Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.

Slowly add the chicken broth and then the half and half to the pan, whisking the whole time.

Bring the sauce mixture to a simmer and cook for 3-4 minutes or until it has just thickened.

Take the sauce off the heat, and mix in the parmesan cheese, cream cheese and Italian seasoning. Stir until well blended and cheese is melted. Season with salt and pepper to taste.

Drain the spaghetti and place it in a large bowl. Add the turkey and peas to the pasta.

Pour the mushroom sauce over the pasta and toss to coat evenly.

Place the pasta mixture into the prepared pan.

Melt the remaining 2 tablespoons of butter. Pour the butter into the breadcrumbs and mix. Sprinkle the breadcrumbs over the top of the pasta.

Bake for 20-25 minutes, until the breadcrumbs are browned. Sprinkle with parsley, then serve.

https://content.jwplatform.com/videos/hL8XiU71.mp4

This turkey tetrazzini contains diced turkey, mushrooms and peas, all tossed with pasta in a creamy sauce, then baked to perfection. A hearty casserole that's the perfect way to use up leftover turkey!

This delicious Chicken Tetrazzini recipe the epitome of comfort food, made easily from scratch, and a meal that will please the pickiest eaters.

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Leftover Turkey Tetrazzini

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