Description
Turkey Tetrazzini is a comforting, creamy pasta casserole featuring tender cooked turkey, mushrooms, peas, and carrots all coated in a rich, savory sauce made from turkey broth, milk, and a flour-based thickener. This easy stovetop recipe combines fettuccine with a flavorful mushroom and onion sauté, delivering a hearty, satisfying dish perfect for using up leftover turkey or making a cozy weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or spaghetti
Sautéed Vegetables and Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms (or 2 (4-ounce) cans, drained)
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1 cup turkey broth or chicken broth
- 1 cup milk
- 2 cups frozen peas and carrots
- Salt and fresh ground pepper, to taste
Protein
- 2 to 3 cups cubed cooked turkey
Instructions
- Cook the pasta: Cook the fettuccine according to the package directions until al dente. Drain and set aside.
- Sauté the aromatics and mushrooms: While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add diced onions and sliced mushrooms, cooking for 4 to 5 minutes until tender. Stir occasionally. Then add the minced garlic and cook for 15 seconds until fragrant.
- Make the thickener: In a small bowl, whisk together the flour and turkey or chicken broth until smooth. Pour this mixture into the skillet with the vegetables, stirring to combine.
- Add the milk and veggies: Stir in the milk and frozen peas and carrots. Season with salt and freshly ground pepper. Increase the heat and bring to a boil, stirring continuously. Cook for about 1 minute or until the sauce thickens.
- Stir in the turkey meat: Reduce heat to medium-high and add the cubed cooked turkey to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the turkey is heated through.
- Finish and serve: Remove the skillet from heat and combine the turkey mixture with the cooked pasta. Mix well and serve warm.
Notes
- You can substitute spaghetti for fettuccine if preferred.
- Using leftover cooked turkey is ideal, but cooked chicken can be substituted.
- Canned mushrooms are convenient but fresh mushrooms provide better flavor and texture.
- Adjust salt and pepper according to taste preferences.
- For a creamier texture, add a little grated Parmesan cheese before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
