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!
Pasta dishes made in one pot are so convenient. You may also like my One Pan Lasagna or the One Pot Chicken Ratatouille.
One of the best ways to make dinner after the holidays is to go for a one-pan dish. Better yet, if you can use leftovers from the holiday feast. Bonus points, if it won't leave you with a stack of dishes to clean. My One Pot Turkey Tetrazzini is just that! It's quick, easy, delicious, creamy and made without canned cream of soup. Start by cooking the turkey or turkey breast in the Instant Pot or oven, use what you need for the holiday dinner, then remove any remaining meat from the bones and use to make this delicious tetrazzini in just one pot!
Ingredients:
- olive oil
- butter
- garlic
- onion
- mushrooms
- vegetable stock
- whole milk
- cornstarch
- salt and pepper
- spaghetti noodles
- leftover turkey meat (about 2 cups)
- sour cream
- Parmesan cheese
How to make it?
- Heat up oil with butter in a large skillet. Saute onions, garlic and mushrooms.
- Add dry pasta and the meat and then the liquid; Just enough to cover the noodles.
- Bring everything to boil, then simmer, stirring often until the pasta is done.
Can I make this dish ahead of time?
You can make this dish one day ahead. To reheat, add a little bit of chicken or vegetable stock and heat up in the skillet. You can also bake it with breadcrumb topping, in 350 degrees F oven for 15 to 18 minutes or until hot.
Freezing
You can easily make Turkey Tetrazzini, then place it in a freezer-safe dish and freeze for up to 3 months. Thaw it out, then let sit in a room temperature while you preheat the oven to 350 degrees F. Bake until heated through, about 15 to 18 minutes.
Leftover turkey
After cooking the big bird for the holidays, you most likely will have leftovers and also no desire the next day to stand by the stove and cook another dinner. This One Pot Turkey Tetrazzini is the perfect solution for that! It uses 2 cups of diced leftover turkey meat, noodles, amazing mushroom sauce and it all cooks in one pan! You can also freeze leftover turkey and make this tetrazzini any time you crave comfort food but need a super easy dinner idea.
More recipes with Thanksgiving leftovers:
- White Chocolate Cranberry Crumb Bars (with leftover sauce)
- Baked Brie with Cranberry Sauce (with leftover sauce)
- Mashed Potato Cakes (with leftover mashed potatoes)
- Polish Potato Dumplings (with leftover mashed potatoes)
For more recipes for the Holidays, feel free to browse our Thanksgiving Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
One Pot Turkey Tetrazzini
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
- 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
Nutrition
This recipe was originally published on October 18th, 2017 and updated on October 16th, 2019.
Barbara Bolez says
Absolutely delicious! Everyone really needs to try this recipe.! Easy and quick
Anna says
Thank you so much, Barbara!
Tracy says
Very good my kids enjoyed it. I added peas to it
Sherry says
Delicious. Added shallots, because we only had sweet onion. Added fresh spinach and cream cheese in place of sour cream. Very good!
Melissa says
Made this taste delish! Thanks for sharing! Family approved!
Julie Dow says
I made this too! Easy peasy! My substitutes: Coconut milk for whole (milk was bad), Hubs hates mushrooms 😩 so I added dried tomatoes in olive oil, added ranch dressing to my sour cream to equal amount in recipe, added 1/2 red bell pepper, 1 small jalapeño and frozen peas.
THIS WAS SO CREAMY GOOD! The coconut milk added a whole new dimension!
Kim says
Wow so easy and so much flavor! I used 1 cup cream and 1 cup milk and added some veggies. Thank you.
Sallie says
Delicious tetrazzini recipe! I didn’t have milk so used. 1/2 and 1/2 diluted with water. No cornstarch either but I whisked the same amount of flour in. Couldn’t tell the difference as it thickened great. Went a bit lighter on the sour cream and cheese. Overall, a winner.! Lots of fl or from the onions, garlic and mushrooms!
jm says
This was very good- i cut up turkey small- very small - along with onions - so had more of that in entre- added a bit more sour cream- heaping 1/2 c of parm- a pretty good dose of parsley on top and then after putting in bowl - I served it in a bowl - added more parsley. I did add more garlic than called for. Also - I always add a tisch of sugar to alot of stuff I make.
Think I will add peas to the left overs of this- cook em and then add to pot.
Regina Aferi says
This was SO simple to make and DELICIOUS! Had so much leftover turkey that I didn’t want to waste. I added a few splashes of white wine, extra minced garlic, extra mushrooms, added some garlic & onion powder& used Greek yogurt instead of sour cream. I would add the noodles last in step 3 because it was hard to stir the liquid ingredients properly after adding the dry noodles. I also added the cheese & Greek yogurt the last 2-3 minutes of cooking. The entire family love this and I will be making this every year after Thanksgiving when we have leftover turkey. Thanks so much Anna!!
K says
Regina, when did you add the wine? Thx, Konni
Jeff Nicholas says
I made this tonight, added a cup of frozen peas, used Greek yogurt instead of sour cream. It was very good, although a little bland. I will use a little more garlic next time.
Adrianne says
I skipped past most of the tetrazzini recipes because they all seemed so full of butter and cream and right after thanksgiving I didn’t feel I needed more of that. Then I found this one. It seemed a much healthier alternative and like some others I substituted Greek yogurt for sour cream. The taste is out of this world. I put my blah leftover turkey in this.. and.., honestly.. I’ve been living out of the states for many years and when I took a bite out of this recipe, it was like taking a bite out of all those creamy, rich casseroles that I loved so much growing up. I almost cried. Definitely saving this one.
Linds says
I added some bacon pieces, a splash of red wine, and a splash of sweet vermouth before adding the turkey and liquids. So tasty and creamy! Will definitely make again!
Anna says
I love your addition, Linds! Thank you for trying my recipe!
Monica says
Excellent recipe! Quick and easy. Substituted the mushrooms for broccoli because we didn't have any. Added a little creole seasoning, a little more salt, and added the parm cheese & sour cream while cooking at the very end. DELICIOUS! Thank you for sharing.
Cindy Kaylor says
This sounds delicious! May I suggest adding fresh (not dried) tarragon.
Donna says
This is a good recipe. The only change I would make is not to let the tetrazzini cool before adding the sour cream and cheese. I should have continued to cook it for another 5 minutes or so after adding. We ate it immediately and it was barely warm. Taste was very good.
COURTNEY Glazer says
I made this last night, and use turkey that was, unfortunately, way overcooked. I made turkey stock from the carcass and used that instead of chicken stock. It still turned out great. So quick and easy, gotta love one dirty pot! I’m gonna keep this recipe in my files.
Veronika G says
Super yummy! One of my favorite Stouffer’s dishes has always been the Turkey Tetrazzini, and I never thought of making it from scratch. I had leftovers from a roasted turkey breast, googled recipes, and this was the first one that came up. It sounded good, I had all the ingredients (except sour cream, I subbed plain yogurt), and it was quite quick and easy! I added a couple sticks of chopped celery and popped it under the broiler at the end with some panko and parmesan, to give it a nice crust. Delicious! My husband went back for seconds and thirds. I look forward to the leftovers for another dinner, and will keep this in rotation for leftover turkey and chicken!
Anna says
Hi Veronika! That's wonderful! I am so happy that the tetrazzini was a hit! Thank you for trying my recipe!
shannon says
this was delicious! Kid approved!
Audrey Slavin says
I could not get the pasta to finish cooking, so I put the pasta into the oven and topped it with the Parmesan cheese, bread crumbs and cubes of butter.
Tamara says
I added a little white wine with the garlic, onion and mushrooms. Then some sweet green peas at the end. It was delicious!
Leigh says
Mmmm.... Left out the mushrooms because we don’t like them and used left over fried turkey. My very picky 11 yo went back for seconds!! Thank you for making dinner pleasant with no whining or complaining!!!
Anna says
Hi Leigh! That's fantastic! I am so glad it was a hit!
Linda says
Made this tonight with leftover smoked turkey legs and it was delicious!!! Only change was I added more mushrooms since we love them so much.
Donna says
I cooked this last night to use up leftover turkey after Christmas. I had a chuckle to myself as I measured exactly 2 cups as you said (and that’s after a rolled precooked turkey breast). It was perfect for the job; quick, easy and very very tasty with few dishes. My partner and I scoffed the little bit of leftovers for lunch with glee. I’m sure it improved 😄 Thanks for sharing this recipe. Will definitely make it again probably with chicken because I can’t wait until Christmas next year for more! 😋
Anna@CrunchyCreamySweet says
Hi Donna! Haha! I love that! I am so happy that you love this recipe. It is definitely wonderful with chicken too. THANK YOU!
Tamera says
Made this tonight with leftover smoked turkey and cream, (as I was out of milk). Oh my! It was wonderful! Quick and easy too!
Anna@CrunchyCreamySweet says
Hi Tamera! I am so glad you love it! Thank you so much!!
Angela says
I made this tonight with the left over turkey from Xmas. I didn't have cornstarch or mushrooms so I used a can of mushroom soup in place of it. It turned out great!!! And my super picky 8 year old loved it!!!!
Tatiana says
This was fantastic! I made it tonight and was shocked how quick and easy it comes together. I have very little staple ingredients in my house and still got by with everything (except the parsley). I don't use cornstarch because i haven't bought non-gmo yet so I used flour as a substitute 3T. Flour to 1 T. Cornstarch.
Again fantastic!
Bonnie says
Hi! I made this last night with leftover chicken and it was AMAZING! Will definitely be making it with leftover Thanksgiving turkey. My whole family loved it! Thank you for the recipe!
Sandy says
OMG, this looks amazing. I'm already dreaming of turkey ... 🙂
Anna@CrunchyCreamySweet says
Thank you so much, Sandy!