Kitchen notes · a little help before you start

One Pot Turkey Tetrazzini Recipe

Name: One Pot Turkey Tetrazzini Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon canola oil; 1 cup white mushrooms (stems removed if desired, thinly sliced); ½ each medium onion (finely diced); 1 teaspoon minced garlic; 1 teaspoon salt; ½ teaspoon dried thyme; ½ teaspoon dried parsley; ¼ teaspoon black pepper; 1 ½ cups low sodium chicken broth; 2 cups milk or cream (any kind); 340 g spaghetti noodles (broken in half, ¾ pound); 2 cups cooked turkey or chicken (chopped); 1 cup frozen peas; ½ cup Parmesan cheese (shredded)

Turkey tetrazzini gives leftover cooked poultry a generous home among creamy spaghetti and mushrooms. Sweet peas join the sauce near the end, with Parmesan bringing a savory finish.

Prep: 5 min
Cook: 20 min
Total: 25 min
Original yield: Serves 6
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseAmericanChickenTurkeyPrep: 15 minutes or lessTotal: 30 minutes or lessOne potOne pot & sheet pan

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken · Turkey
Cuisine: American
Cooking method: One pot · One pot & sheet pan
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Brown mushrooms before liquids

Cook mushrooms and onion until browned and softened before adding garlic, herbs and seasoning for their brief cook.

2. Scrape up the browned bits

Add broth and use a wooden spoon across the pan bottom before stirring in cream and simmering.

3. Stir the covered pasta often

Cook spaghetti directly in the creamy mixture, stirring often during its covered simmer until it reaches your preferred doneness.

Get to know the ingredients

Broken spaghetti

Break the spaghetti in half before stirring into the simmering sauce so it's ready for the covered cooking stage.

Cooked poultry pieces

Use chopped cooked turkey or chicken, adding it at the end with peas and Parmesan rather than during initial sauteing.

Milk or cream choice

Either is listed; cream may need extra broth, while milk may need final thickening.

The last little job

Warm the final additions under cover

Stir turkey, peas and Parmesan into the cooked pasta, cover and let sit until heated through before serving.

A little more help as you go

Sauce thickens while standing

The sauce thickens quickly off the heat, so keep that in mind when adjusting its consistency.

Other pasta shapes are allowed

You can use any cut of pasta at the specified weight, with liquid adjustment as needed.

A few questions you might have

Can I make this without poultry?

For the vegetarian variation, leave out the turkey or chicken and use vegetable broth.

Do peas cook from the beginning?

Add the frozen peas after the pasta cooks, together with cooked poultry and Parmesan, then cover to warm through.

What if the sauce needs more liquid?

You can use a little more liquid as needed, particularly with heavy cream, while keeping the pasta cooking through.

Can I add extra vegetables?

You can add extra vegetables alongside the mushrooms, onion and peas if you'd like.

How are mushrooms prepared?

Thinly slice the white mushrooms, removing stems if desired, before browning them with the finely diced onion.

Any more cooking tips?

If using heavy cream, you might find you need to add more broth because the sauce thickens quickly. If using milk, you may find you need to thicken the sauce at the end with corn starch. Different pastas and different liquids will require different amounts — but this is fine! If you need to add a bit more liquid, do it. If you need to thicken the sauce after, do it. Keep in mind the sauce will thicken quickly once it is off the heat. Substitutions : You can sub chicken for the turkey or omit and use vegetable broth for a vegetarian meal. You can add in extra veggies as you see fit Any cut of pasta will work — aim for 340 grams or ¾ pound of whatever you use.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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