Description
A comforting and hearty Turkey Tetrazzini featuring tender turkey, mushrooms, peas, and carrots in a creamy sauce served over fettuccine pasta. This classic casserole is easy to prepare on the stovetop and perfect for using leftover turkey.
Ingredients
Scale
Pasta
- 8 ounces fettuccine, or spaghetti
Sauce and Vegetables
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms (or 2 (4-ounce) cans mushrooms)
- 1 clove 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
Protein
- 2 to 3 cups cubed cooked turkey
Instructions
- Cook the pasta. Prepare the fettuccine according to the package directions until al dente. Drain and set aside.
- Sauté the aromatics and mushrooms. Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sliced mushrooms and cook for 4 to 5 minutes or until they become tender, stirring occasionally. Add the minced garlic and cook for 15 seconds until fragrant.
- Make the thickener. In a small bowl, whisk together the all-purpose flour and turkey or chicken broth until smooth. Pour this mixture into the skillet with the sautéed vegetables, stirring constantly to combine.
- Add the milk and veggies. Stir in the milk and frozen peas and carrots. Season with salt and freshly ground pepper to taste. Increase heat and bring the mixture to a boil, continuing to cook and stir for about 1 minute until the sauce thickens.
- Stir in the turkey meat. Reduce the heat to medium-high and add the cubed cooked turkey to the skillet. Cook for 3 to 4 minutes, stirring occasionally until the turkey is heated through.
- Finish and serve. Remove the skillet from heat and combine the turkey mixture with the cooked pasta. Serve immediately while warm.
Notes
- You can substitute spaghetti for fettuccine depending on your preference.
- If you prefer, use fresh mushrooms instead of canned for better flavor and texture.
- Leftover cooked turkey works perfectly in this recipe, making it a great way to use up holiday turkey.
- For a richer sauce, consider adding a bit of grated Parmesan cheese before serving.
- This recipe can be adapted to be gluten-free by using gluten-free flour and pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
