Turkey Tetrazzini
Juicy chunks of turkey, savory mushrooms, and cozy creaminess come together in this easy turkey tetrazzini, featuring spaghetti, sour cream, and onion. Perfect for using up leftovers, it’s comfort food at its finest—simple, budget-friendly, and endlessly customizable.
8
servings
Ingredients
For the Tetrazzini
- 12 oz (340 g) spaghetti or linguine or fettuccine
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium (1) yellow onion finely chopped
- 8 oz (225 g) mushrooms sliced, any variety
- 3 cloves (3) garlic minced
- 3 cups (400 g) cooked turkey shredded or chopped
- 1 can cream of mushroom soup about 10.5 oz / 300 g
- 1 cup (240 g) sour cream or Greek yogurt
- 3/4 cup (180 ml) chicken broth preferably low-sodium
- 1 cup (120 g) frozen peas optional
- 1 cup (113 g) shredded mozzarella cheese optional, for topping
- 1/3 cup (30 g) grated Parmesan cheese optional, for topping
- salt and pepper to taste
Equipment
- Large skillet
- Large saucepan
- 9x13 inch Baking Dish
- Mixing spoon
- Colander
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the spaghetti until about 2 minutes under al dente (it should still have some bite). Drain and set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened and fragrant.
- Add the sliced mushrooms. Sauté, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.
- Stir in the minced garlic and cook for 1–2 minutes, just until fragrant.
- Add the cooked turkey, cream of mushroom soup, sour cream, and chicken broth to the skillet. Stir to combine, taste, and season with salt and pepper. Add peas if using.
- Combine the cooked pasta with the sauce, either in the skillet or directly in the prepared baking dish. Stir until all the noodles are coated.
- Sprinkle the top with mozzarella and Parmesan cheese, if desired.
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top. Let rest for 5 minutes before serving.
Notes
Customize your tetrazzini with cooked chicken, assorted vegetables, or by kicking up the spice with a pinch of red pepper flakes. For a lighter take, use Greek yogurt instead of sour cream, or skip the cheese topping if you prefer it ultra simple. This recipe is freezer-friendly: freeze before baking or in individual portions after baking.
Nutrition
Calories: 415kcal | Carbohydrates: 41g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 710mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 5mg | Calcium: 210mg | Iron: 2.5mg