Turkey Tetrazzini with Mushrooms

Name: Turkey Tetrazzini with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 12 oz linguine or spaghetti; 4 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 1/3 cup dry white wine (optional); 2 cups chicken broth; 1 cup whole milk; 3/4 cup grated Parmesan, plus more for serving; 3 cups cooked turkey, shredded; 1 cup frozen peas; Salt and black pepper; 2 tbsp chopped parsley

14 ingredients · 6 steps · 45 minutes

By Melis · developed and cooked in our studio kitchen

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Creamy turkey tetrazzini with linguine, mushrooms, peas and Parmesan, a good way to use leftover holiday turkey. Total time: 45 minutes.

Turkey tetrazzini is an American pasta dish of long noodles in a creamy sauce with cooked turkey and mushrooms. This version builds a simple sauce from butter, flour, chicken broth, milk and Parmesan, with a splash of white wine for depth.

It is made in one skillet on the stove, so the linguine stays silky rather than baking dry. Peas and fresh parsley add color, and it is a practical way to use cooked turkey after Thanksgiving.

Can you make turkey tetrazzini without cream of mushroom soup?

Yes, this recipe does not use canned soup. The sauce is made from butter, flour, chicken broth and whole milk, with sautéed mushrooms and Parmesan for flavor.

Can you make turkey tetrazzini with chicken?

Yes. Cooked chicken works the same way as turkey. Add it with the peas and simmer until it is heated through to 165°F (74°C).

How long do you bake turkey tetrazzini?

This recipe is finished on the stove, but you can bake it. Transfer it to a 9x13-inch (23x33 cm) dish, top with breadcrumbs and Parmesan, and bake at 375°F (190°C) for 20 minutes.

How long does turkey tetrazzini last in the fridge?

Refrigerate leftovers for up to 3 days. Add a splash of broth when you reheat it, since the pasta soaks up the sauce as it sits, and heat it until it is steaming hot, 165°F (74°C).

Can you freeze turkey tetrazzini?

Yes. Cool it, pack it in an airtight container and freeze for up to 3 months. Thaw it in the fridge and reheat with extra broth until it is steaming hot, 165°F (74°C). The pasta will be a little softer after freezing.

Ingredient notes and swaps

Cooked chicken works the same way. For a baked version, transfer to a 9x13-inch (23x33 cm) dish, top with breadcrumbs and Parmesan, and bake at 375°F (190°C) for 20 minutes.

Add a little extra broth when reheating, since the pasta absorbs the sauce as it sits.

How to make Turkey Tetrazzini with Mushrooms

Step 1
Cook the pasta in salted boiling water until just al dente. Reserve 1 cup (240 ml) of pasta water and drain.
Step 2
Meanwhile, melt the butter in a large skillet over medium heat. Cook the mushrooms and onion for 7 to 8 minutes, until browned. Add the garlic for 1 minute.
Step 3
Sprinkle in the flour and stir for 1 minute. If using wine, add it and let it bubble until mostly gone.
Step 4
Slowly whisk in the broth and milk and simmer for 4 to 5 minutes, until thickened. Stir in the Parmesan and season with salt and pepper.
Step 5
Add the turkey and peas and simmer until heated through and the turkey reaches 165°F (74°C), about 5 minutes.
Step 6
Toss in the pasta, loosening with pasta water as needed. Serve topped with parsley and more Parmesan.

Tips and storage

Break the linguine in half before it goes into the pot. Shorter strands are easier to toss with the turkey and peas, and easier to serve.

Give the mushrooms room in the skillet and let them sit for a minute or two before you stir. They need contact with the hot pan to brown. Crowded mushrooms release their liquid and steam instead.

Pour in the broth a little at a time and whisk constantly, so the flour mixes in without lumps. If a few lumps form, keep whisking as the sauce simmers and they will smooth out.

Both white and dark turkey meat work here, so use whatever is left from the holiday bird. Use leftover cooked turkey within 3 to 4 days of cooking it. If you skip the wine, a squeeze of lemon juice stirred in at the end adds a little brightness. Serve with a green salad or roasted vegetables.

Refrigerate leftovers for up to 3 days. Reheat with a splash of broth.

Recipe