Effortless One-Pot Turkey Tetrazzini

One Pot Turkey Tetrazzini Recipe – a quick and easy dish with leftover turkey meat, creamy mushroom garlic sauce and noodles. All cooks in one pan!

In the culinary world, few dishes evoke the comforting warmth and satisfaction quite like a perfectly crafted Tetrazzini. And when that dish can be prepared entirely in a single pot, transforming last night’s holiday feast into a fresh, delectable meal with minimal cleanup, it becomes nothing short of kitchen magic. This One Pot Turkey Tetrazzini is exactly that: a hassle-free, rich, and creamy pasta dish that champions simplicity without compromising on flavor, making it an ideal choice for busy weeknights or a relaxed post-holiday meal. Say goodbye to piles of dirty dishes and hello to a gourmet experience made incredibly accessible.

One-pot pasta recipes have revolutionized home cooking, and for good reason. They eliminate the need for multiple pots and pans, simplifying both the cooking process and the dreaded cleanup. If you appreciate the convenience of such meals, you’ll also love our One Pan Lasagna or the vibrant One Pot Chicken Ratatouille. These recipes showcase how smart cooking techniques can deliver maximum taste with minimum effort, proving that gourmet doesn’t have to mean complicated.

Tukey Tetrazzini in cast iron pan, showing the rich, creamy texture of the pasta dish.

Contents

The Art of One-Pot Turkey Tetrazzini: A Post-Holiday Delight

After the joyous chaos of holiday celebrations, the last thing anyone wants is another complex cooking project. This is where the One Pot Turkey Tetrazzini shines brightest. It’s a brilliant solution for utilizing leftover turkey from Thanksgiving or Christmas, transforming it into a luxurious and satisfying dinner. Our recipe skips the canned cream of soup often found in traditional Tetrazzini, opting instead for a fresh, homemade creamy mushroom garlic sauce that elevates the flavor profile significantly. The result is a dish that feels both indulgent and surprisingly light, with tender noodles perfectly coated in a savory, aromatic sauce, studded with succulent pieces of turkey.

The Appeal of Tetrazzini

Tetrazzini, a classic American pasta dish, is traditionally made with poultry or seafood and a rich, creamy sauce, often baked with a cheesy breadcrumb topping. While the exact origins are debated, it’s widely believed to have been created in the early 20th century, named after the Italian opera singer Luisa Tetrazzini. Our one-pot version streamlines this beloved classic, bringing all the familiar flavors and textures to your table with modern ease. It’s a testament to how traditional comfort food can be adapted for contemporary kitchens, offering deliciousness without the fuss.

Optimizing Your Leftover Turkey

The beauty of this recipe lies in its adaptability, especially when it comes to the star ingredient: turkey. If you have leftover roast turkey or turkey breast from your holiday dinner, simply dice it into bite-sized pieces. About two cups of cooked turkey are perfect for this recipe, providing ample protein and flavor. If you’re craving Tetrazzini outside of the holiday season, you can easily cook turkey breast specifically for this dish using methods like the Instant Pot for a quick and juicy result, or a classic roasted turkey breast. Preparing the turkey ahead of time ensures that the Tetrazzini assembly remains quick and stress-free.

Ingredients for Your Flavorful One Pot Turkey Tetrazzini

Crafting this exquisite Tetrazzini requires a blend of simple, wholesome ingredients that come together to create a symphony of flavors. We focus on fresh components to build a sauce that is naturally creamy and deeply savory, providing a superior taste experience compared to recipes relying on processed ingredients. Each element plays a crucial role in achieving the perfect balance and texture.

**Olive Oil & Butter:** A harmonious base for sautéing, offering rich flavor and preventing sticking.
**Aromatics:** Fresh garlic and onion are non-negotiable, forming the aromatic backbone of our sauce.
**Mushrooms:** White mushrooms provide an earthy depth and meaty texture, complementing the turkey beautifully.
**Broth & Milk:** Vegetable stock (or chicken stock) combined with whole milk forms the luscious, creamy liquid base for the pasta.
**Cornstarch:** Our secret to a perfectly thick and velvety sauce, without the need for canned creams.
**Seasoning:** Salt and freshly ground black pepper are essential for seasoning every layer of the dish.
**Spaghetti Noodles:** The classic choice for Tetrazzini, breaking them in half makes them easier to manage in a single pot.
**Leftover Turkey Meat:** Diced and ready to soak up all the incredible flavors of the sauce.
**Sour Cream:** Added at the end for an extra layer of tang and creaminess, enriching the sauce.
**Parmesan Cheese:** A generous sprinkle of grated Parmesan cheese provides a salty, umami finish.
**Fresh Parsley:** For a vibrant garnish that adds a touch of freshness and color.

Ingredients for One Pot Turkey Tetrazzini laid out in a skillet, ready for cooking.

Step-by-Step Guide to Making One Pot Turkey Tetrazzini

Follow these straightforward steps to create a delightful and comforting meal with minimal effort and maximum flavor. The key to a successful one-pot pasta is ensuring proper liquid absorption and constant stirring to prevent sticking and ensure even cooking.

**Sauté the Aromatics:** Begin by heating the olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Once melted, add the chopped onions and minced garlic. Sauté for 3-5 minutes, or until the onions become soft and translucent and the garlic is fragrant, taking care not to burn the garlic.
**Cook the Mushrooms:** Add the sliced mushrooms to the skillet. Season generously with salt and pepper. Continue to cook, stirring occasionally, until the mushrooms release their moisture and become tender and lightly browned, about 5-7 minutes. This step builds a foundational layer of flavor for the sauce.
**Prepare the Creamy Base:** While the vegetables are cooking, whisk together the whole milk and cornstarch in a small mixing bowl or large measuring cup until smooth. Add the remaining salt and pepper to this mixture and whisk again. Setting this aside ensures it’s ready to thicken the sauce evenly without lumps.
**Combine All Ingredients:** To the mushroom mixture in the skillet, add the diced turkey meat. Break the dry spaghetti noodles in half and add them to the pot. Pour in the chicken or vegetable stock, followed by the prepared milk and cornstarch mixture. Stir everything thoroughly, making sure all the spaghetti noodles are fully submerged in the liquid. This is crucial for even cooking.
**Simmer to Perfection:** Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the skillet, and let it simmer. Stir often to prevent the pasta from sticking to the bottom of the pan and to ensure all noodles cook evenly in the rich sauce. Continue to cook for approximately 12 to 14 minutes, or until the spaghetti is al dente and most of the liquid has been absorbed, resulting in a thick, creamy sauce.
**Finishing Touches:** Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the sauce to further thicken and the flavors to meld. Stir in the sour cream and grated Parmesan cheese until fully combined and melted into the sauce, creating an even creamier, richer texture.
**Serve Immediately:** Ladle generous portions into bowls, garnish with fresh parsley, and serve hot. Enjoy the ultimate comfort of this homemade One Pot Turkey Tetrazzini!

Advance Preparation and Storage Tips

One of the many benefits of this Tetrazzini recipe is its versatility when it comes to preparation and storage. Whether you’re planning a meal ahead or looking to preserve leftovers, we’ve got you covered.

Making Ahead for Convenience

This dish can be prepared one day in advance, making it an excellent option for meal prep or entertaining. After cooking, allow the Tetrazzini to cool completely before transferring it to an airtight container and refrigerating. When you’re ready to reheat, add a splash of chicken or vegetable stock to the skillet before gently warming it over low heat, stirring frequently, until heated through. For an extra layer of flavor and texture, you can also transfer the reheated Tetrazzini to an oven-safe dish, top with a sprinkle of breadcrumbs and extra Parmesan cheese, and bake in a 350°F (175°C) oven for 15 to 18 minutes, or until bubbly and golden brown on top.

Freezing for Long-Term Enjoyment

Freezing Tetrazzini is a fantastic way to ensure you always have a comforting meal on hand. For best results when freezing, we recommend holding off on adding the sour cream and Parmesan cheese until after you’ve thawed and reheated the dish. Once the noodles are cooked and the sauce is perfectly thickened (without sour cream and Parmesan), allow the dish to cool completely. Then, transfer it to a freezer-safe container, ensuring it’s tightly sealed, and freeze for up to 3 months.

When you’re ready to enjoy, thaw the frozen Tetrazzini overnight in the refrigerator. Before reheating, let it sit at room temperature for 15 to 20 minutes. You can reheat it on the stovetop in a saucepan or skillet with a little extra stock, or bake it in a 350°F (175°C) oven for 15 to 18 minutes, or until thoroughly heated. Once hot, stir in the sour cream and grated Parmesan cheese for that ultimate creamy finish. Garnish with fresh parsley before serving.

A serving of Turkey Tetrazzini on a white plate, garnished with fresh herbs.

Embracing the Leftover Turkey Opportunity

The culinary calendar often presents us with an abundance of leftover turkey, especially after major holidays. While a turkey sandwich is always a classic, sometimes you crave something more substantial and exciting. This One Pot Turkey Tetrazzini is designed to be the ultimate answer to that craving. It efficiently uses about 2 cups of diced leftover turkey, transforming it into a hearty, flavorful meal that feels entirely new. This isn’t just a leftover recipe; it’s a gourmet revival. The creamy mushroom sauce coats the tender turkey and spaghetti noodles, creating a dish so delicious, you’ll want to cook a whole turkey just to have leftovers for it! Beyond the holidays, remember you can freeze cooked turkey and whip up this tetrazzini whenever you’re in the mood for comfort food that’s incredibly easy to prepare.

Creative Ways to Utilize Holiday Leftovers

Don’t let any of your holiday feast go to waste! Beyond this incredible Turkey Tetrazzini, there are countless delicious ways to repurpose your holiday remnants. Get inspired by these fantastic ideas:

White Chocolate Cranberry Crumb Bars (perfect for leftover cranberry sauce)
Baked Brie with Cranberry Sauce (another delightful use for that festive sauce)
Mashed Potato Cakes (a savory way to transform leftover mashed potatoes)
Polish Potato Dumplings (an adventurous and delicious option for excess mashed potatoes)

For even more inspiring recipes to make the most of your holiday bounty, feel free to browse our comprehensive Thanksgiving Category. You’ll find a treasure trove of ideas to ensure every delicious morsel finds a second life.

Recipe Card: One Pot Turkey Tetrazzini

One Pot Turkey Tetrazzini

Author: Anna

Quick and easy dish with leftover turkey meat, creamy mushroom garlic sauce and noodles. All cooks in one pan!

4.87 from 30 votes

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Main Course

Cuisine: American

Servings: 4 people

Calories: 667 kcal

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 teaspoon minced garlic
1 small yellow onion chopped
6 oz. white mushrooms washed, sliced
2 cups chicken or vegetable stock
2 cups whole milk
2 tablespoons cornstarch
1 teaspoon salt divided
½ teaspoon ground black pepper divided
8 oz. spaghetti noodles dry
2 cups leftover turkey meat diced
¼ cup sour cream
½ cup grated Parmesan cheese
Fresh parsley for garnish

Instructions

In a large saucepan or skillet with lid, heat up oil and butter. Add garlic and onion and saute until onion is almost translucent. Add mushrooms, season with salt and pepper and cook until fragrant and soft.
In a small mixing bowl or large measuring cup, whisk together milk and cornstarch. Add salt and pepper and whisk. Set aside.
To mushroom mixture in skillet, add diced turkey meat, dry spaghetti noodles (can be broken in half), chicken stock and cornstarch mixture. Stir well. Make sure all noodles are submerged in liquid.
Bring mixture to boil, then lower the heat to medium-low and simmer covered, stirring often until the noodles are done, about 12 to 14 minutes.
Remove from heat. Let cool for 5 minutes. Add sour cream and Parmesan cheese and stir well.
Serve immediately, garnished with parsley.

Notes

To freeze: Do not add sour cream and cheese after noodles are cooked. Simply cool the dish completely, then transfer to a freezer safe container. When ready to serve, thaw in fridge, let stand at room temperature for 15 to 20 minutes, heat up in saucepan or skillet. Then add sour cream and Parmesan cheese and serve.

Note: You can also freeze leftover turkey and make this tetrazzini any time you crave comfort food but need a super easy dinner idea.

Nutrition

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This recipe was originally published on October 18th, 2017 and updated on October 16th, 2019.

If you enjoy this recipe and decide to make it, we would love to see your creations! Snap a photo and share it on INSTAGRAM! Remember to tag us @crunchycreamysweet so we can admire your delicious dish and leave a comment! Happy cooking! 😀