Got turkey? This Stovetop Turkey Tetrazzini is a delicious classic dish that’s perfect for all your holiday turkey. It’s creamy, rich and loaded with turkey, fresh mushrooms and spinach. It’s a total crowd pleaser!

A Timeless Classic: The Allure of Tetrazzini

Tetrazzini, named after the Italian opera singer Luisa Tetrazzini, first gained popularity in American cuisine in the early 20th century. Traditionally, it’s a baked casserole featuring poultry (often turkey or chicken) or seafood, pasta, and a rich, creamy, sherry-laced sauce, often topped with breadcrumbs and cheese. Our stovetop version captures all the beloved flavors and textures of the classic, but with the added convenience of being prepared entirely in one skillet or Dutch oven. This method not only saves time but also simplifies cleanup, making it perfect for busy weeknights or relaxed holiday weekends.

The beauty of Tetrazzini lies in its incredible versatility and comforting qualities. It’s a dish that feels both elegant and down-to-earth, making it suitable for a casual family dinner or a cozy gathering with friends. The combination of tender pasta, savory protein, and a velvety sauce creates a harmony of textures and tastes that is hard to resist. This particular recipe highlights the richness of sharp white cheddar and grated Parmesan, enhancing the depth of flavor in every bite.

Beyond the Holidays: Making the Most of Your Turkey

While this recipe is undeniably perfect for holiday leftovers, its appeal isn’t limited to post-Thanksgiving or Christmas meals. In fact, it’s so good that I often purchase turkey tenderloins specifically to create this dish. A package of about 1.5 pounds of turkey tenderloins can be easily cooked, shredded, or cut into cubes, providing the perfect amount of tender, savory turkey for this recipe. This makes Stovetop Turkey Tetrazzini a year-round comfort food staple, ready whenever the craving strikes.

For those times when you’re genuinely overwhelmed with leftover holiday turkey, this tetrazzini recipe offers a fantastic alternative to endless sandwiches. It transforms what might feel like a repetitive ingredient into a fresh, exciting, and wholesome meal that everyone will eagerly look forward to. It’s an excellent way to minimize food waste while maximizing flavor and satisfaction.

Essential Ingredients for Stovetop Turkey Tetrazzini

Gathering your ingredients is the first step towards creating this delightful dish. Here’s a breakdown of what you’ll need, along with some insights into why each component is crucial:

• Medium Shell Pasta: While I prefer medium shells for their ability to cradle the creamy sauce, thin spaghetti, fettuccine, or penne pasta are also excellent choices. Each shape offers a slightly different texture and mouthfeel, so feel free to experiment with your favorite.
• Shredded Turkey: This is the star of the show! Use leftover roasted turkey, or cook turkey tenderloins and shred them. Ensuring the turkey is moist and flavorful is key to the dish’s success.
• Butter: The foundation of our rich sauce, butter adds an irreplaceable depth and silky texture.
• White Button Mushrooms: These classic fungi bring an earthy, umami flavor to the tetrazzini. Sliced fresh mushrooms cook down beautifully, blending seamlessly into the sauce.
• Garlic: Minced garlic adds aromatic depth and a pungent warmth that complements the mushrooms and turkey perfectly.
• Kosher Salt and Pepper: Essential seasonings that elevate all the other flavors. Adjust to your personal taste.
• All-Purpose Flour: Used to create a roux with the butter, thickening the sauce to its ideal creamy consistency.
• Sherry Cooking Wine: A touch of sherry adds a sophisticated, nutty, and slightly sweet undertone that is characteristic of traditional tetrazzini.
• Chicken Broth: Provides the liquid base for the sauce, infusing it with savory chicken flavor. Low-sodium broth allows for better control over the final saltiness.
• Milk: Contributes to the sauce’s creaminess and richness, balancing the flavors and creating a smooth finish.
• Sharp White Cheddar Cheese: This cheese melts beautifully and provides a wonderful tang that cuts through the richness of the sauce, adding a fantastic cheesy pull.
• Grated Parmesan Cheese: Offers a salty, umami kick that enhances the overall savory profile and adds a lovely nutty note.
• Baby Spinach Leaves: A delightful addition that brings a touch of freshness, color, and vital nutrients. The spinach wilts down easily, becoming part of the creamy mixture.

While mushrooms are a staple in most tetrazzini recipes, I opted to include fresh spinach leaves for an added layer of flavor and nutrition. If spinach isn’t your preference, or if you’re looking for an alternative, frozen peas (about one cup) are a classic addition to tetrazzini and work wonderfully. They add a pop of color and a subtle sweetness that complements the savory components. Don’t hesitate to customize this dish to suit your family’s preferences!

As mentioned, choosing your pasta wisely can impact the dish. Medium shells are fantastic for soaking up the sauce, but thin spaghetti offers a more traditional noodle experience, while penne provides a heartier bite. Any of these options will result in a delicious meal. For an extra textural element, you can sprinkle the top with some panko breadcrumbs, seasoned or plain, along with a little extra grated Parmesan, and bake it in the oven for a few minutes until golden and crispy. This step adds a delightful crunch that contrasts with the creamy interior.

How to Master Stovetop Turkey Tetrazzini: A Step-by-Step Guide

Making this Stovetop Turkey Tetrazzini is surprisingly simple, primarily because it comes together in one pan, making cleanup a breeze. Follow these steps for a perfect, creamy, and comforting meal:

1. Prepare the Pasta: Begin by cooking your chosen pasta according to the package directions. It’s important to cook it al dente, as it will continue to cook slightly when added to the sauce. Drain it well and set it aside while you prepare the sauce.
2. Sauté the Aromatics: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the sliced white button mushrooms and sauté them until they are softened and lightly browned, usually about 5 minutes. This step draws out their flavor and adds depth to the sauce. Next, add the minced garlic and cook for just one minute more, until fragrant. Be careful not to burn the garlic.
3. Build the Roux: Sprinkle the all-purpose flour over the cooked mushrooms and garlic. Stir continuously for 1-2 minutes until the flour is fully incorporated and forms a thick paste, or roux. This roux will act as the thickening agent for our creamy sauce.
4. Create the Creamy Sauce: Slowly pour in the sherry cooking wine, stirring constantly to deglaze the pan and ensure there are no lumps. Cook for 1-2 minutes to allow the alcohol to cook off. Then, gradually whisk in the chicken broth and milk. Continue whisking until the mixture is smooth and combined. Season generously with kosher salt and black pepper to taste. Bring the sauce to a boil, then immediately reduce the heat to a simmer. Let it gently cook for about 5-6 minutes, stirring occasionally, until it thickens to a rich, creamy consistency.

5. Combine and Finish: Remove the skillet from the heat. Stir in the shredded sharp white cheddar cheese and grated Parmesan cheese until they are fully melted and incorporated into the sauce. The residual heat will melt them perfectly. Now, add the drained cooked pasta and the shredded or cubed turkey to the skillet. Gently mix everything together until the pasta and turkey are thoroughly coated in the creamy sauce.
6. Add the Spinach: Top the mixture with the fresh baby spinach leaves. Cover the skillet or Dutch oven and let it sit over low heat for about five minutes. This will allow the spinach to wilt slightly without overcooking.
7. Serve Warm: Uncover the skillet and gently mix the wilted spinach leaves into the tetrazzini until they are evenly distributed. Continue to cook for another minute or two, ensuring the entire dish is heated through. Serve immediately, perhaps with a side of crusty bread and a light green salad for a complete and utterly satisfying meal.

Tips for Success & Customization

• Don’t Overcook the Pasta: Pasta will continue to absorb liquid from the sauce, so cooking it al dente initially prevents it from becoming mushy.
• Cheese Choices: Feel free to experiment with other melting cheeses like Gruyere, Fontina, or a blend of Italian cheeses for a different flavor profile.
• Vegetable Variations: Instead of spinach or peas, consider adding finely chopped steamed broccoli, carrots, or bell peppers for extra color and nutrients.
• Herb Enhancements: Fresh parsley, chives, or a touch of dried thyme can elevate the herbacious notes of the dish. Stir them in at the very end for maximum flavor.
• Make Ahead: You can prepare the creamy sauce and cook the turkey in advance. Cook the pasta just before serving and combine everything to ensure the freshest taste and best texture.
• Storage: Leftover tetrazzini can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened too much. Avoid high heat to prevent the sauce from separating.

Your New Go-To Comfort Meal

This Stovetop Turkey Tetrazzini is more than just a recipe; it’s a promise of comfort, a celebration of flavor, and a clever solution to leftover challenges. Its rich, creamy texture and hearty ingredients are guaranteed to satisfy even the biggest appetites. So, the next time you have an abundance of holiday turkey, or simply crave a deeply satisfying comfort food, remember this easy and delicious stovetop tetrazzini. It’s a dish that truly everyone will love, bringing smiles and full bellies around your table.

Please let me know if you give this wonderful recipe a try! Your feedback and questions are always welcome in the comments below. Enjoy every delightful bite!

Stovetop Turkey Tetrazzini Recipe

Stovetop Turkey Tetrazzini

Author: MaryAnn Dwyer

Servings: 8 servings

Got leftover turkey? This Stovetop Turkey Tetrazzini is a delicious classic dish that’s perfect for all your holiday leftover turkey.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients

• 3 cups dried medium shell pasta
• 6 Tbsp. butter
• 12 oz. sliced white button mushrooms
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1/2 cup cooking sherry wine
• 2 cups low-sodium chicken broth
• 1 1/2 cups milk
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 cup shredded sharp white cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 cups leftover turkey, shredded or cut into small cubes
• 5 oz. package baby spinach leaves, stems trimmed

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, melt butter over medium heat in a large deep skillet or a Dutch oven. Add mushrooms and cook until softened, about 5 minutes, stirring often. Add the garlic and continue to cook for 1 minute.
3. Stir in the flour until well combined. Slowly add the cooking sherry and cook for 1-2 minutes. Whisk in the chicken stock, milk and salt and pepper and bring to a boil, then reduce the heat and simmer until smooth and thickened, about 5 minutes.
4. Add the cheddar and Parmesan cheese and mix until melted. Add the drained pasta and turkey and gently mix together. Add the spinach leaves and cover the pot for 5 minutes over low heat. Remove the lid and mix in the spinach leaves until well blended and continue to cook until the leaves are wilted and the mixture is heated through. Serve immediately.

Notes

• I used medium shells for this recipe, but you can use spaghetti or penne as well.
• You can also opt to leave out the spinach leaves and add frozen peas instead. You will need about one cup peas.

Nutrition

Calories: 452kcal | Carbohydrates: 39g | Protein: 30g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 594mg | Potassium: 647mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2204IU | Vitamin C: 6mg | Calcium: 230mg | Iron: 2mg

Keyword: Comfort Food, holiday, mushrooms, spinach, turkey

Cuisine: American

Course: Main Dish

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