Best Turkey Tetrazzini Recipe
This is the best Turkey Tetrazzini! The easy creamy pasta dish with mushrooms and peas is a delicious weeknight dinner.
Servings: 6 servings
Calories: 387kcal
Ingredients
- 1/2 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
Use canned mushroom soup instead of homemade sauce to save time.
Use shredded rotisserie chicken instead of leftover turkey.
Store the leftovers in the fridge for 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 20-30 mins at 325° F.
Freeze this recipe for 3 months, then thaw in the fridge overnight.
Nutrition
Calories: 387kcal | Carbohydrates: 36g | Protein: 28g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 517mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 2mg