Best Ever Turkey Tetrazzini

This is the Best Ever Turkey Tetrazzini! The cheesy and creamy pasta dish with mushrooms and peas makes leftover turkey delicious again.

Best Ever Turkey Tetrazzini

Meal Prep in Just 1 Hour With My Free Challenge!

Take back your weekends and put dinner on the table in 20 minutes or less!

    One week meal plan.

    Ingredients and substitutions

    • Spaghetti – try egg noodles, linguine or angel hair pasta instead. You can also use any leftover pasta you might have.
    • Leftover turkey – you can use leftover chicken or fresh boneless chicken instead.
    • Button mushrooms – substitute for baby portobello/cremini mushrooms or a small can of drained mushrooms. You could also leave the mushrooms out altogether.
    • Butter – use 1 tbsp. olive oil or coconut oil instead.
    • Garlic – fresh minced garlic is best but ¼ tsp. garlic powder would also work.
    • Flour – use your favourite gluten-free flour substitute or arrowroot to help thicken the sauce.
    • Dry white wine – while wine adds amazing flavour to the sauce, you can also use chicken broth, vegetable broth, milk or a non-sweetened milk substitute.
    • Heavy cream – half and half or sour cream will help make the sauce nice and rich with less calories.
    • Salt & pepper – to taste.
    • Parmesan – use cheddar, gruyere or mozzarella instead (just keep in mind it will change the flavour).
    • Frozen peas – peas are classic to this dish, but almost any frozen veggie blend can be used instead.
    • Fresh parsley – leave this out altogether if you don’t have any on hand.
    Best Ever Turkey Tetrazzini
    Girl on Bloor Premium Package

    Skip the Ads and Get Right to the Recipes!

    • ZERO ADS on over 600 recipes!
    • Weekly Meal Plans, Grocery & Prep Lists
    • Bonus eBooks

    How to make turkey tetrazzini

    Step 1: Cook the pasta.

    Cook pasta in a large pot of salted boiling water for 7-9 minutes until al dente. Drain, reserving 1 cup of the pasta water and set aside.

    Step 2: Sauté the mushrooms.

    Meanwhile, saute mushrooms in a large skillet with a little bit of butter for 3-4 minutes until they release liquid and are cooked through. Remove from heat and set aside.

    Step 3: Make the sauce.

    Once pasta is removed from pot, add it back to heat and melt butter. Add garlic, sauteeing for 30 seconds until fragrant. Whisk in flour, then add wine. Simmer for 2-3 minutes until slightly reduced. Stir in pasta water, heavy cream, salt & pepper and parmesan cheese, bringing to a boil.

    Step 4: Add everything back into the pot.

    Add pasta, leftover turkey, mushrooms and peas.

    Step 5: Toss to combine.

    Toss well to combine and cook for 2 minutes or so until heated through.

    Step 6: Serve and enjoy!

    Garnish with parsley and extra parmesan cheese, then serve and enjoy.

    Best Ever Turkey Tetrazzini

    Adding more veggies

    It’s so easy to add some extra veggies to your turkey tetrazzini. Really, any vegetable you like can be added when you add the mushrooms.

    Some of my favourite options include:

    • Broccoli
    • Cauliflower
    • Zucchini
    • Carrots
    • Celery
    • Peppers
    • Onions
    • Green beans

    Chop some fresh vegetables up into bite-sized pieces and sauté up to 2 cups of veggies with the mushrooms. You may need to make more sauce if you add more than that. If you have leftover cooked veggies in the fridge, you can add them straight in with the mushrooms.

    Best Ever Turkey Tetrazzini

    Frequently Asked Questions

    Why is it called turkey tetrazzini?

    Turkey tetrazzini is a creamy pasta dish that’s named after Italian opera singer Luisa Tetrazzini. There are several origin stories when it comes to tetrazzini – it’s thought to have been invented at the Palace Hotel in San Francisco when Luisa Tetrazzini made her opera debut, but others say the dish was first created at the Knickerbocker Hotel in New York City.

    What is it made of?

    Turkey tetrazzini recipes are a great way to use up your turkey leftovers. The dish is made of leftover turkey (or chicken), spaghetti noodles, and a creamy sauce typically made with heavy cream, mushrooms and frozen peas. It’s super creamy and so delicious!

    What should you serve on the side?

    Turkey tetrazinni is a meal in and of itself – you’ve got protein, veggies and carbs all in one dish. If you want to serve something on the side, I’d suggest a nice green salad or some crusty bread.

    Best Ever Turkey Tetrazzini

    Storing and reheating

    Keep any leftover turkey tetrazzini in an airtight container in the fridge for up to 5 days. Reheat for 1 to 2 minutes in the microwave – I recommend sprinkling some water over top first so the pasta doesn’t dry out.

    You can also reheat your leftover tetrazzini in a casserole dish. Just bake it in the oven for 20 to 30 minutes at 325° Fahrenheit. Sprinkle on some fresh parmesan and dig in!

    Can you freeze turkey tetrazzini?

    Yes! Like most turkey tetrazzini recipes, this one is definitely freezer-friendly If you have a lot of leftovers or you just want to prepare this dish ahead of time, you can freeze your tetrazzini for up to 3 months in an airtight container.

    Thaw the tetrazzini in the fridge overnight and bake for about 30 to 40 minutes at 350° Fahrenheit until hot and bubbly.

    Best Ever Turkey Tetrazzini
    Dinner prep pro

    Wanna Learn How To Meal Prep?

    My meal planning service, Dinner Prep Pro, removes the guesswork and helps you get dinner on the table in 15-20 minutes each night. My meal prep checklists only take 1 hour each week!

    Meal prep tools for this recipe

    Best Ever Turkey Tetrazzini
    Print

    Best Ever Turkey Tetrazzini

    This is the Best Ever Turkey Tetrazzini! The cheesy and creamy pasta dish with mushrooms and peas makes leftover turkey delicious again.
    Course Main Course
    Cuisine American, Italian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 6 servings
    Calories 527kcal

    Ingredients

    • 1 lb spaghetti
    • 2 cups leftover turkey or chicken
    • 8 oz button mushrooms, sliced
    • 1 tbsp butter
    • 2 cloves garlic, minced
    • 1 tbsp flour
    • 1/2 cup dry white wine
    • 1/2 cup heavy cream
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1/2 cup parmesan cheese, grated
    • 1 cup frozen peas
    • Fresh parsley, for garnish

    Instructions

    • Cook pasta in a large pot of salted boiling water for 7-9 minutes until al dente. Drain, reserving 1 cup of the pasta water and set aside.
    • Meanwhile, saute mushrooms in a large skillet with a little bit of butter for 3-4 minutes until they release liquid and are cooked through. Remove from heat and set aside.
    • Once pasta is removed from pot, add it back to heat and melt butter. Add garlic, sauteeing for 30 seconds until fragrant. Whisk in flour, then add wine. Simmer for 2-3 minutes until slightly reduced. Stir in pasta water, heavy cream, salt & pepper and parmesan cheese, bringing to a boil.
    • Add pasta, leftover turkey, mushrooms and peas, tossing well to combine and cooking for 2 minutes or so until heated through.
    • Garnish with parsley and extra parmesan cheese, then serve and enjoy.

    Video

    Notes

    Swap out the heavy cream, white wine and flour for a can of mushroom soup instead. It’s a great way to cut down on prep time!
    Use 2 cups of shredded rotisserie chicken instead of leftover turkey.
    Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 20-30 minutes at 325° F.
    Freeze your turkey tetrazzini for up to 3 months. Defrost in the fridge overnight then reheat in the oven for 30-40 minutes at 350° F.

    Nutrition

    Calories: 527kcal | Carbohydrates: 64g | Protein: 33g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 523mg | Potassium: 575mg | Fiber: 4g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg

    Join The Girl on Bloor Premium!

    • ZERO ADS!
    • Weekly Meal Prep Checklists
    • Bonus eBooks

    The post Best Ever Turkey Tetrazzini appeared first on The Girl on Bloor.


    Older Post Newer Post


    Leave a comment

    Please note, comments must be approved before they are published