Relax your dinner prep with this easy 30 Minute Stovetop Turkey Tetrazzini recipe. It’s quick to make (just one pot!) and is sure to become a new family favorite – plus it makes great use of Thanksgiving or Christmas leftovers.
I have to admit, I used to love standing in the kitchen for hours. But these days I’m memorizing every quick and easy one dish recipe I can get my hands on – and especially so after a holiday cooking marathon!
This pasta dish is a great way to use up your turkey leftovers without having to do too much work after all that work for your big holiday dinner. It’s quick and easy to prep with just a few ingredients – and only one pot to wash!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Cooked turkey: If you don’t have any leftover turkey, feel free to poach about 1 – 1.5 pounds of fresh turkey and use that in the recipe. You can also use rotisserie chicken, or poach some chicken breasts if you want to cook it from scratch.
- Milk: Feel free to use half and half or evaporated milk in place of the regular milk. I do not recommend using all heavy cream in place of the milk, as it makes the dish very, very rich. But you may very well use half cream, half milk.
- Dairy: I usually make this with low fat milk and sour cream (those post-holiday food choices, am I right?!). But feel free to use regular.
- Mushrooms: I used white button mushrooms, but feel free to use brown ones or any other mushrooms you like.
- Spaghetti: Regular, whole wheat or high fibre are all good choices for this recipe! Using a long, thin pasta shape is classic in this dish. However, you can also make this with a short shape like spirals or bowties (I do this a lot, because it’s much easier than episode of toddler vs spaghetti).
- Seasoning: Feel free to use dried parsley, dried thyme, garlic powder, salt and pepper to season your dish. I used homemade chicken stock and leftover roasted turkey, so there was plenty of seasoning and flavor going on. If you use low sodium chicken broth, you may need salt and pepper, plus the herbs I mentioned to give the dish more flavor.
How to make Turkey Tetrazzini
You start by sautéing the onion and mushrooms in a little oil (plus seasoning, if using) (1). Cook them until they are very soft and the liquid from the mushrooms has evaporated, about 5 minutes (2).
Next, pour in the chicken stock (3) and milk (4). Stir well, then bring to a boil (5).
Now add the dry spaghetti (6) and simmer them until al-dente (7).
Finally, stir in the turkey and heat through (8). Then take off the heat and add the cheeses (9).
Stir well (10), then serve straight away!
Recipe tips
- Cook the mushrooms and onions long enough, to make sure they are fully soft and the liquid coming from the mushrooms has evaporated again. This is how the dish gets the best taste, and doesn’t turn out soupy.
- Please do not pre-cook the pasta! It really goes in dry. If you pre-cook your spaghetti, you will make Tetrazzini soup.
- Once the Tetrazzini are cooked, I recommend serving them right away. The longer the pasta sits, the more of the sauce it soaks up – it can make the dish feel a little dry if it rests on the counter for more than 5 minutes once it’s ready.
Serving suggestions
We enjoy this with a big salad on the side. If you’re not into salads, a side of roasted broccoli, sautéed green beans or sautéed zucchini is also nice!
More leftover turkey recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
30 Minute Stovetop Turkey Tetrazzini
Recipe details
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped onion optional
- 10 ounces sliced white button mushrooms
- 2 cups low-sodium chicken broth see notes about seasoning
- 2 ½ cups milk whole or 2% preferred
- 1 (12-oz) box spaghetti uncooked (regular, whole wheat or high-fiber all work)
- 2 cups cooked and shredded turkey OR rotisserie chicken OR around 1 pound cooked turkey breast
- ½ cup sour cream low fat or full fat both work
- 1 tablespoon butter
- ¼ cup parmesan cheese grated
- Italian parsley chopped (optional)
Instructions
- Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.
- Pour the chicken stock and milk into the pot bring to a boil over medium-high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.
- Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.
Notes
- Milk: Feel free to use half and half or evaporated milk in place of the regular milk. I do not recommend using all heavy cream in place of the milk, as it makes the dish very, very rich. But you may very well use half cream, half milk.
- Mushrooms: I used white button mushrooms, but feel free to use brown ones or any other mushrooms you like.
- Spaghetti: Using a long, thin pasta shape is classic in this dish. However, you can also make this with a short shape like spirals or bowties (I do this a lot, because it’s much easier than episode of toddler vs spaghetti).
- Seasoning: Feel free to use dried parsley, dried thyme, garlic powder, salt and pepper to season your dish (add the seasoning to the onion and mushrooms). I used homemade chicken stock and leftover roasted turkey, so there was plenty of seasoning and flavor going on. If you use low sodium chicken broth, you may need salt and pepper, plus the herbs I mentioned to give the dish more flavor.
- Cook the mushrooms and onions long enough, to make sure they are fully soft and the liquid coming from the mushrooms has evaporated again. This is how the dish gets the best taste, and doesn’t turn out soupy.
- Please do not pre-cook the pasta! It really goes in dry. If you pre-cook your spaghetti, you will make Tetrazzini soup.
- Once the Tetrazzini are cooked, I recommend serving them right away. The longer the pasta sits, the more of the sauce it soaks up – it can make the dish feel a little dry if it rests on the counter for more than 5 minutes once it’s ready.
shelley says
i made this recipe and added a half of a green pepper chopped to the onion and mushrooms to soften I also added 1/4 cup of dry sherry to veggies while they suteed it was fantastic!
Nora says
That sounds so good, Shelley!! Glad to hear you liked the Tetrazzini – it’s one of our favorites!
Carrie Burns says
Absolutely amazing!!! Added broccoli and a couple of tweaks, but still, the inspiration and recipe are spot on! Thank you!!!!!
Nora says
Oh that sounds so good with the Broccoli, Carrie! My kids would absolutely love this – thanks for sharing!
Rhonda Cartan says
This is a great one-pot idea, but it really lacks on taste. Why eat light if it doesn’t taste good? I added a couple of cloves of galic, some Vermouth (any white wine will do) and for goodness sakes lots of black pepper. Great idea, though, just needed a few tweaks for my liking..
Nora says
Thanks so much for your feedback, Rhonda. I’m glad you found a few tweaks to alter the recipe to your liking. Please keep in mind, I have two small kids who tend to think cinnamon is too spicy (and when I made this, one of them was just over one year old), so I went for milder flavors to accommodate families with little ones around the table. But obviously recipes can always be changed up for individual tastes, and I’m sure your comment will inspire others to do the same with this recipe!
Jennifer says
This looked delicious! I didn’t have turkey or chicken but I had tuna! Decided to add 2 pouches of tuna in water and swapped the onions for some steamed peas. Everything else was your recipe to exact. Tasted like tuna noodle casserole and it was fantabulous! Can’t wait to try it with the turkey! Thank you so much!!! Wonderful one pot wonder!
Nora says
What a great idea with the tuna, Jennifer! I’m so glad you liked the recipe – and I appreciate your kind comment very much.
Diane says
Making this tonight 🙂 ty for sharing 🙂
Nora says
Hope you’ll love the Tetrazzini, Diane! Thanks for leaving a note – I appreciate your time so much.
Ginny says
I like this recipe. The only thing I added was some cajun seasoning. It took the flavor over the edge to awesomeness. I didn’t add a specific amount, just add, mix, taste. It was great! My husband is a picky SOB with food and he had 2nds. Thanks!
Nora says
I love the idea with the cajun seasoning, Ginny. And I’m so happy you and your picky husband liked the recipe, thanks so much for your lovely feedback!
Carol Cripps says
Thanks for this! LOVE tetrazzini, and think it’s the best reason for cooking a turkey at holiday time. However, it’s a time consuming process to make a traditional one, not to mention all the (yummy) calories it contains.I’ll try yours instead, especially now that it’s warmer, and I don’t have to turn the oven on. Cheers for all your hard work developing and sharing this.
Nora says
Thank you for your lovely comment, Carol! I hope you’ll enjoy the tetrazzini!
Kathryn says
Hello! Can this be frozen and reheated later ? I’m getting ready to go back to work so I’m looking for meals to make in advance and freeze. Thanks!
Nora says
Hi Kathryn, unfortunately I really wouldn’t recommend freezing this. As with most one pot pasta recipes the pasta tends to soak up loads of liquid when reheating, turning everything into a sticky mush 🙁 Sorry!
Sarah says
So I halved this recipe because I didn’t know if I’d like it or not… and OMG I wish I made more I almost ate it all in one sitting! Amazing recipe thank you!
Nora says
Haha, that’s what I like to hear 😉 Thanks for reporting back, Sarah. I appreciate it so much!
Shell says
Fyi, don’t be a dummy like me and add white wine. Causes the milk to curdle. Guess it will be wine Thursday for me… sent the husband out for sushi.
Nora says
Oh no, I’m so sorry! I have definitely made that same mistake before – I even managed to curdle cream with white wine last week 🙁
Lisa @ Healthy Nibbles & Bits says
This is the PERFECT way to use Thanksgiving leftovers! It look so delicious, I just want to dig in!
Nora says
Thank you so much, Lisa!
Denise @ Sweet Peas & Saffron says
Well you KNOW I am a fan of one pot recipes, so this looks right up my alley! It looks so creamy and delicious! And a perfect way to use up left-overs!
Nora says
Thank you Denise!
Izzy says
This is the first house we have lived in in so long that has had a dishwasher. You definitely get use to washing all your dishes by hand when you don’t have one but it still can be such a pain! I would probably limit my dish use too! I’ve never had turkey tetrazzini before but it sounds pretty amazing 🙂
Cyndi - My Kitchen Craze says
First off, god bless you Nora. I don’t know what I would do without my dishwasher. I would hate being in the kitchen at all. My hands are already so dry and wrinkle-y, hehe. I totally agree with you and love one pot pasta meals. This recipe looks so good and now I’m wishing I had a big bowl for lunch. Thanks for sharing friend! 🙂
Rachel @ Bakerita says
I CAN’T believe that even with all of the delicious one put dinners I see around, I’ve never made one. This one is screaming my name though! Looks soo delicious, Nora!
Cheyanne @ No Spoon Necessary says
Lol, I have a dang dishwasher and I never use the thing… Don’t ask me why. I guess I forget to ever unload it. So I stopped loading it in the first place. I’m cray. Anyways, I looove tetrazzini! But a lighter, 30 minute version? So Much Yaaahhhss! No way am I waiting for holiday Leftovers to make this though. Must have now! So good. Cheers, Nora! 😉
Nora says
Hahahaha Cheyanne, you ARE crazy!! Send me your dishwasher ASAP please 😀 Thank you so much for stopping by!
Stacey @ Bake.Eat.Repeat. says
I love recipes that use up turkey leftovers! I love leftover turkey, but you can only eat the full turkey dinner and turkey sandwiches so many times in a row before you’re just plain sick of it! This pasta looks fantastic, and I love that it’s a one pot meal as well as a fast meal!
Nora says
Haha, I can only imagine! Thanks Stacey!
Medha @ Whisk & Shout says
I love the idea of thirty minute Thursday, and I love this pasta! It’s so incredibly creamy for a one-pot meal 🙂
Nora says
Thanks Medha!
Ashley | The Recipe Rebel says
I so totally know what you mean. I used to love spending hours making dinner! I actually did that on Sunday and it felt wonderful, because I didn’t have to photograph it or anything! But realistically, not gonna happen. This would be a huge hit here!
Nora says
So true! Sometimes I cook with my husband more time-consuming stuff when there’s someone over for dinner and they can entertain our girl while we’re in the kitchen. It’s so much fun, but definitely not an everyday thing! Thanks Ashley!
marcie says
One pot pasta meals do get so creamy, don’t they? This is such a great recipe, Nora! I love turkey tetrazzini but it can take a while to make the traditional way. This is the perfect recipe for leftover turkey, and I’m definitely making this after Thanksgiving!
Nora says
They really do, and I love that they don’t need anything heavy to make a perfect sauce! Thanks Marcie!
Kelly - Life Made Sweeter says
I’m with you, sometimes I miss those days where I could spend hours making a meal but quick and easy meals are our favorite now 🙂 Your Turkey Tetrazzini looks incredible, Nora! I love that you lightened it up and that it’s made all in one pot!
Nora says
It almost seems ridiculous now, to spend hours on one recipe 😉 Thank you Kelly!
Kristine | Kristine's Kitchen says
A big YES to one pot meals! This pasta looks so creamy and flavorful – I love that it’s a lighter version!
Nora says
Thanks Kristine!
Liz @ Floating Kitchen says
Confession: I still have never made a one pot pasta dish. GAH! What am I doing with my life. I need to remedy this situation ASAP! This Turkey Tetrazzini looks amazing, Nora. I want to slurp up all those noodles!
Nora says
Liz, you need to change that ASAP!! Thanks for stopping by.
Sarah @Whole and Heavenly Oven says
Oh my goodness, this looks SO ultimately creamy, Nora! What a perfect way to use up turkey leftovers that us Americans are undoubtedly going to have soon!
Nora says
Thank you Sarah!
Gayle @ Pumpkin 'N Spice says
I used to love whipping up time consuming meals all the time too, but lately, I’m all about fast and easy. This looks like the perfect weeknight meal, Nora! I love that you lightened up this dish, too. Sounds just perfect!
Nora says
Thank you Gayle!