Turkey Tetrazzini
This creamy turkey tetrazzini recipe is the best way to use up Thanksgiving leftovers! Unlike traditionally baked tetrazzini recipes, it's made on the stovetop for a quick, one-pan dinner.
Servings: 6
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
Calories: 537kcal | Carbohydrates: 41g | Protein: 66g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 183mg | Sodium: 777mg | Potassium: 1053mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4705IU | Vitamin C: 10.3mg | Calcium: 119mg | Iron: 3.2mg
