30 Minute Stovetop Turkey Tetrazzini

4.70 from 49 votes

30 Minute Stovetop Turkey Tetrazzini

This is a quick and easy turkey tetrazzini recipe to make and is sure to become a new family favorite - plus it makes great use of Thanksgiving or Christmas leftovers!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 637kcal

Author: Nora from Savory Nothings

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

Prep:
This recipe works best in a 3.5 to 4.5 quart pot. Get your ingredients ready.
Sauté vegetables:
Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until softening. This should take about 6-8 minutes.
Tip: 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.
1 tablespoon vegetable oil, ½ cup chopped onion, 10 ounces sliced white button mushrooms
Cook the pasta:
Pour the chicken stock and milk into the pot bring to a boil over medium-high heat. Add the uncooked spaghetti to the pot and cook until almost al-dente, about 10 minutes.
2 cups low-sodium chicken broth, 2 ½ cups milk, 1 (12-oz) box spaghetti
Add turkey:
Stir in the cooked turkey meat and finish cooking until the pasta is done.
2 cups cooked and shredded turkey
Finish and serve:
Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.
½ cup sour cream, 1 tablespoon butter, ¼ cup parmesan cheese, Italian parsley

Video

Notes

Milk: Feel free to use half and half or evaporated milk in place of the regular milk. Using all heavy cream in place of the milk does not work well, as it makes the dish very, very rich. But you may very well use half cream, half milk.
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.
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). Leftover roasted turkey adds plenty of seasoning, but if you use low sodium chicken broth, you may need salt and pepper, plus the herbs to give the dish more flavor.

Nutrition