One-Pot Turkey Tetrazzini Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • 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
Directions
  1. In a pan over medium heat, warm the butter and olive oil until melted, about 2 minutes.
  2. Add the onion and mushrooms to the pan and sauté for 4-5 minutes, until tender and fragrant.
  3. Add the garlic, salt, pepper, thyme, and oregano, then cook for an additional minute until fragrant.
  4. 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.
  5. Remove the lid and add the turkey and peas, stirring until well combined. Reduce the heat to low.
  6. Add the half and half and sour cream and stir to combine.
  7. 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.
  8. Serve warm with parsley and a sprinkle of pepper for garnish.