One-Pot Turkey Tetrazzini Recipe
Leftover turkey is probably most commonly associated with Thanksgiving, but it can happen at any time. Ending up with leftover meat is a good problem to have, though — it means you can create a whole new tasty meal with a little less effort. Turkey sandwiches can get old, so why not shake things up with this creamy, cheesy turkey tetrazzini? Recipe developer Joe Dillard's rendition combines the meat with spaghetti, peas, mushrooms, spices, cream, and Parmesan cheese for a comforting, filling dish the whole family can enjoy. It's not just convenient due to the leftovers involved; it's also a one-pot recipe, which means fewer dishes to do.
While Dillard's dish utilizes smoked turkey, he does note, "You can easily swap it for chicken or another leftover protein, just be sure that it's cooked prior to adding it to the dish." He also advises making this dish pretty quickly after you enjoy the initial turkey, as leftovers won't keep forever. "Keep in mind this is a leftover dish," he wisely notes, "so you will need to be mindful of your turkey's expiration date, which does not reset just because the turkey is used in a new dish. The USDA recommends that cooked turkey is stored [in the fridge] no longer than 4 days."
Gather the ingredients for 1-pot turkey tetrazzini ingredients
Though this is a relatively straightforward one-pot dish, it's still important to get all your ingredients prepared before you begin cooking. In addition to that leftover meat, you'll also need frozen peas (another convenient ingredient), sliced mushrooms, spaghetti, Parmesan cheese, both olive oil and butter, minced garlic, dried thyme and oregano, diced onion, chicken broth, sour cream, half-and-half, and, of course, salt and pepper, plus parsley for garnish if you'd like.
Sauté the veggies and aromatics
Start the cooking process by heating up your oil and butter over medium heat. "Butter and oil are used for sauteing because the butter increases the smoke point and avoids burning while sautéing the veggies," Dillard explains. Then, sauté the onions and mushrooms for a few minutes. If you want, you can also throw in some more veggies: "Adding extra vegetables, such as frozen diced carrots or broccoli, will add more color and nutrients to this dish. Just be sure that they're similar in size, so they cook evenly," Dillard says.
Once those are soft and smelling nice, add the thyme, oregano, salt, pepper, and garlic.
Cook the spaghetti
Now, it's pasta time. Add in the noodles and the chicken broth, making sure everything's submerged. Then, turn up the heat, cover the pot, and let it boil until your pasta is al dente. "It's essential to use a lid to boil the spaghetti; otherwise, this recipe will not turn out correctly," Dillard says. "By not using the lid or removing it for long periods during the cooking process, you allow steam to escape and may need to add additional water or broth to the dish."
Add the final creamy touches
You're almost done! Once your pasta is properly cooked, add in the peas and turkey, stir in the sour cream and half-and-half, and sprinkle on the Parmesan. Give everything a good mix until the dish is nice and creamy.
Serve and enjoy the turkey tetrazzini
Now that your dish is done cooking, all you have to do is plate it up, garnish with some parsley and freshly ground pepper, and enjoy! "Serve with a fresh salad, or whip up some easy mashed potato rolls for a comfort food feast," Dillard suggests, but of course, feel free to enjoy this creamy pasta dish however you'd like.
If you end up with leftovers, Dillard says you can keep them in an airtight container in the fridge for about three days. "Avoid reheating the entire dish, only reheat the portion that will be consumed. Warm a portion in the microwave for 45-90 seconds, and stir in 1-2 teaspoons of water as necessary if the sauce seems too dry," he notes. Leftover turkey has never been so tasty.
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion, diced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 ½ cups chicken broth
- 8 ounces dry spaghetti, broken in half
- 1 cup frozen peas
- 2 cups shredded cooked turkey
- 1 cup half and half
- ¼ cup sour cream
- ½ cup shredded Parmesan
- fresh parsley, for garnish
- In a pan over medium heat, warm the butter and olive oil until melted, about 2 minutes.
- Add the onion and mushrooms to the pan and sauté for 4-5 minutes, until tender and fragrant.
- Add the garlic, salt, pepper, thyme, and oregano, then cook for an additional minute until fragrant.
- Pour in the chicken broth and add the spaghetti, pushing the pasta down to fully cover it in broth. Place a lid onto the pan and increase the heat to high. Bring to a rolling boil for 10-12 minutes until the spaghetti is al dente, stirring occasionally.
- Remove the lid and add the turkey and peas, stirring until well combined. Reduce the heat to low.
- Add the half and half and sour cream and stir to combine.
- Sprinkle the Parmesan on top and stir until well incorporated and creamy, about 2-4 minutes, then remove from heat. The sauce will continue to thicken as it cools.
- Serve warm with parsley and a sprinkle of pepper for garnish.
| Calories per Serving | 712 |
| Total Fat | 32.8 g |
| Saturated Fat | 15.1 g |
| Trans Fat | 0.3 g |
| Cholesterol | 133.0 mg |
| Total Carbohydrates | 59.6 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 10.5 g |
| Sodium | 1,097.7 mg |
| Protein | 44.1 g |
