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If you’re looking for a new recipe to use up holiday leftovers, this creamy turkey tetrazzini with buttery mushrooms is it. It’s also packed with frozen peas and carrots to keep dinner after Christmas Day effortless.
Why You’ll Love This Turkey Tetrazzini Recipe
You’ll make this turkey tetrazzini well past the holiday season because it’s also an easy-to-make dinner.
- Creamy. You only need butter and milk to create the ultra rich and creamy sauce.
- Convenient. Use frozen or canned veggies to reduce prep time.
- Perfect for the holidays. It’s a great way to use up leftover turkey after Thanksgiving or Christmas.
- Hearty. This simple dinner will keep you full thanks to lots of pasta, juicy turkey, and tender veggies.
Ingredients For Turkey Tetrazzini
- Fettuccine – Spaghetti works too.
- Olive oil – Feel free to use avocado or coconut oil.
- Butter – I prefer unsalted butter.
- Yellow onion – White onion is a good swap.
- Mushrooms – Creminis are my favorite. Canned mushrooms work too.
- Garlic – Fresh garlic is best, but garlic powder works too.
- All-purpose flour – You can use cornstarch instead.
- Broth – Use turkey, chicken, or veggie.
- Milk – Whole milk or 2% is great.
- Frozen peas and carrots – They can be canned, just rinse and drain them well.
- Salt and pepper – Kosher salt and freshly cracked pepper are best for this.
- Turkey – Use Thanksgiving/Christmas leftovers or roast turkey breast.
How to Make Turkey Tetrazzini
- 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.
Recipe Tips And Variations
- Make it spicy. Add cayenne pepper or red pepper flakes to taste for some heat.
- Use leftover sauce. Mix in alfredo sauce or bechamel leftovers into the pasta to reduce cooking time.
- Make it cheesy. Shred 1/4-1/2 cup parmesan 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 vegetarian. Double the veggies in the recipe and leave out the turkey for a veggie-friendly dinner.
Serving Suggestions
This turkey tetrazzini is a hearty dinner on its own, but you can also serve it with veggie sides, soup, and salad. For veggie sides, try my Brussels Sprouts with Bacon or Roasted Sweet Potato Wedges. For soup, go for some Ham and Bean Soup or Roasted Tomato Soup. My Green Goddess Salad is a tasty salad option.
How to Store & 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 it: 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.
More Easy Pasta Dishes
- Slow Cooker Creamy Chicken Pasta
- French Onion Pasta
- Avocado Pesto Pasta
- Alfredo Pasta with Steak
- Buffalo Chicken Pasta
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Turkey Tetrazzini
This creamy turkey tetrazzini recipe with tender veggies like carrots and peas is the perfect way to use up holiday leftovers.
Ingredients
- 8 ounces uncooked fettuccine
- 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 fettuccine according to package directions.
- 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.
- In a small bowl whisk together the flour and broth. Add to the skillet.
- Stir in the milk and vegetables. Season with salt and pepper, increase heat, and bring mixture to a boil.
- Continue to cook and stir for 1 minute or until sauce has thickened.
- Decrease heat to medium-high and add turkey; cook for 3 to 4 minutes, stirring occasionally, until heated through.
- Remove from heat.
- Serve over the prepared fettuccine.
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
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.
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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