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This creamy turkey tetrazzini recipe is the best way to use up your holiday leftovers! Instead of baking, I make this tetrazzini recipe in one pan on the stovetop. It’s packed with juicy turkey, tender pasta, buttery mushrooms, and veggies, for a family-friendly dinner in the days after Thanksgiving and Christmas.
I don’t know about you, but once Thanksgiving has come and gone, I don’t even want to look at my oven for at least a week. That’s why, when I’m not turning our leftover turkey into turkey soup or slow cooker chili, you best believe it’s going into this delicious, creamy stovetop turkey tetrazzini with noodles, mushrooms, and veggies.
Here’s Why You’ll Love This Turkey Tetrazzini Recipe
- Simple ingredients. You already have the turkey covered, and all you need are a few easy vegetables, long pasta, plus butter and milk to make the sauce.
- Convenient. Use frozen or canned vegetables to cut down the already minimal prep time! This tetrazzini recipe comes together on the stovetop, so unlike original tetrazzini recipes, no oven is needed.
- Use up holiday leftovers. Turkey tetrazzini is the best way to use up leftover Christmas or Thanksgiving turkey.
- Kid-approved. The mild flavors coupled with the creamy sauce and pasta make turkey tetrazzini a kid-favorite recipe. It’s easy to customize, too, to suit your family’s tastes.
What Is Tetrazzini?
Traditional baked turkey tetrazzini is a cozy, classic pasta casserole that turns leftover turkey into something everyone gets excited about. Like a spaghetti casserole, it’s made with long pasta (usually spaghetti, but fettuccine, too). Tetrazzini also includes cream sauce, mushrooms, and, in some recipes, plenty of cheese. Everything gets baked together until it’s hot and bubbly. This stovetop version is my quicker, one-pan version!
Ingredients Needed to Make This Recipe
The ingredients in this turkey tetrazzini recipe are easy to find. If your fridge is as full as mine during the holiday season, chances are you have them already! Scroll to the recipe card for the printable recipe with the full measurements and instructions.
- Fettuccine – Spaghetti or another long pasta, like angel hair or linguine, also works well. While it won’t be a traditional tetrazzini, you could also make this pasta bake with short pasta shapes, like penne or bow-tie pasta.
- Olive Oil – Feel free to use avocado or coconut oil if you’d like.
- Butter – I prefer unsalted butter. Combined with the flour and broth, it creates the base of the creamy sauce.
- Yellow Onion – White onion or shallot is a good swap.
- Mushrooms – Creminis are my favorite, but any kind goes. Canned mushrooms work here, too.
- Garlic – Fresh garlic is best, but garlic powder works too. Substitute each clove with ½ teaspoon of garlic powder.
- All-purpose Flour – You can use cornstarch instead. In this case, you’ll need about half the amount of cornstarch as flour.
- Broth – If you have turkey stock made from boiling your leftover turkey bones, that’s the best! Otherwise, use low-sodium chicken or vegetable broth or stock.
- Milk – Whole milk or 2% is great.
- Frozen peas and carrots – They can be canned, just rinse and drain them well beforehand.
- Cooked Turkey – Use your Thanksgiving or Christmas leftovers. Or, if you’re not making this recipe with leftovers, you can make a roast turkey breast in the oven, or cook a turkey breast in the air fryer or Instant Pot.
Recipe Tips & Variations
- Make it spicy. Add cayenne pepper or red pepper flakes to taste for some heat.
- Use leftover sauce. Toss the pasta with Alfredo sauce or bechamel to save the time it takes to make the cream sauce from scratch.
- Make it cheesy. Shred ¼-½ cup of Parmesan cheese, Gruyère, or even cheddar cheese into the sauce or sprinkle it on top for some melty goodness.
- Use short pasta. Fusilli, bow tie, and penne are great swaps for fettuccine.
- Swap the protein. Leftover shredded rotisserie chicken or grilled shrimp are easy variations.
- Make it meatless. Double the veggies in the recipe and leave out the turkey for a vegetarian dinner.
Serving Suggestions
I’ll serve this creamy turkey tetrazzini with crisp, savory Brussels sprouts with bacon or roasted sweet potato wedges if we’re craving something sweet and cozy. This ham and bean soup is another comforting option, especially if you’re using up leftover Christmas ham!
Otherwise, a bowl of roasted tomato soup adds rich, bold flavor to the meal. And if you’re in the mood for something fresh, my green goddess salad is always a hit around here.
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Turkey Tetrazzini
Ingredients
- 8 ounces fettuccine, or spaghetti
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms, (you can also use 2 (4-ounce) cans)
- 1 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup turkey broth or chicken broth.
- 1 cup milk
- 2 cups frozen peas and carrots
- salt and fresh ground pepper, to taste
- 2 to 3 cups cubed cooked turkey
Instructions
- Cook the pasta. Cook the fettuccine according to the package directions.
- Sauté the aromatics and mushrooms. In the meantime, heat olive oil and butter in a large skillet. Add onions and mushrooms; cook over medium heat for 4 to 5 minutes or until tender, stirring occasionally. Stir in garlic and cook for 15 seconds or until fragrant.
- Make the thickener. In a small bowl, whisk together the flour and broth. Then, add it to the skillet.
- Add the milk and veggies. Stir in the milk and vegetables. Season with salt and pepper, increase heat, and bring the mixture to a boil. Continue to cook and stir for 1 minute or until the sauce has thickened.
- Stir in the turkey meat. Decrease the heat to medium-high and add the turkey; cook for 3 to 4 minutes, stirring occasionally, until heated through.
- Finish and serve. Remove the turkey tetrazzini from the heat and combine it with the pasta. Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Turkey Tetrazzini on the Stovetop
This easy turkey tetrazzini recipe comes together right on the stovetop, no oven needed! We’ll make a creamy, dreamy sauce, stir in tender turkey and pasta, and it’s ready to serve. It’s super easy and delicious, too.
- Cook the pasta. Prepare the fettuccine according to package instructions. Drain it and set it aside.
- Sautée the onion. Add the oil and butter to a large pan over medium heat. Add the onions and mushrooms. Cook them until tender. Stir in the garlic.
- Make the slurry. Whisk the flour and broth until smooth in a small bowl. Add it to the pan.
- Add the veggies. Stir in the milk and remaining veggies. Season with salt and pepper.
- Thicken it. Bring the mixture to a boil. Continue to cook until the sauce thickens.
- Add the turkey. Add the turkey and stir until heated through.
- Serve it. Remove it from the heat. Serve the turkey mixture over prepared fettuccine and enjoy.
How to Store and Reheat Leftovers
- Fridge. Place it in an airtight container for up to 5 days. This recipe isn’t freezer-friendly because the pasta will change texture when thawed, and the sauce will split.
- To reheat. Microwave it for up to a minute or until warm. You can also heat it in a pot, with the lid on, over medium-high heat for 8-10 minutes. Stir occasionally.
is that a parsley garnish at the end? I didn’t see it in the ingredients
Hi! Yes, it’s parsley. I use it for a pop of color, especially when I’m photographing the dish. It adds a bit of contrast and makes everything look fresher. 😊
Turkey tetrazzini is an old fashioned dish that people should make more often because it’s delicious. And that’s a great assortment of turkey recipes.
I don’t like turkey (I know, I’m strange) but I will so be making this with some leftover steak or salmon. Major yum!
I’m not crazy about turkey, either. I will only eat it if it’s swimming in gravy. 🙂 Happy Thanksgiving, Laura! xo