One Pot Turkey Tetrazzini Recipe

One Pot Turkey Tetrazzini Recipe that transforms leftover turkey into a creamy, vegetable-filled, easy one-pot pasta recipe.  

This post was sponsored by Woodbridge by Robert Mondavi Wines. I only work with brands I love and cook with (and sip on) at home. Please enjoy wine responsibly. 

Turkey, whatcha talking about? Turkey Tetrazzini. It’s an easy leftover turkey casserole (or chicken!) with a creamy parmesan white wine sauce and mushrooms (or other handy vegetables).

Here I turned the typical multi-pot Turkey Tetrazzini into a one pot pasta recipe with lots of vegetables, leftover turkey and some clean and crisp yet silky Chardonnay from Woodbridge by Robert Mondavi Wines.

By using a one pot pasta method, I’ve skipped a step of adding flour to thicken the sauce. I find the starch from the pasta, combined with the cream and parmesan results in a thicker sauce making the flour addition a bit redundant.

I packed a bunch of vegetables in this pasta. The carrots and celery add a ton of flavour booster and the mushrooms in the creamy parmesan sauce are a dream.

I find the easiest way to pair wine with food is to use it in recipes. The dish will pair well with the wine because it is already woven into its flavours. Need ideas to pair wine with food? Check out the Woodbridge by Robert Mondavi site for lots of ideas and pairings.

Chardonnay is a great wine to have on hand during the holidays. It pairs wonderfully with cheese boards, and like some family relations, it is best served chilled (if your extended family is anything like mine — perfectly insane and lovely in small doses).

Woodbridge by Robert Mondavi Wines feature bright fruit flavours and smooth finishes made to complement food whether it’s Cabernet Sauvignon with a prime rib roast or Pinot Noir with a rack of lamb.

Make wine pairing and wine offering easy this holiday season with Woodbridge by Robert Mondavi Classic wines which are fruit-forward, smooth and balanced, making them ideal for everyday enjoyment.

Perfect for a close family meal using up turkey leftovers (like Turkey Tetrazzini or Leftover Turkey Pot Pie) before a crazy game of Cards Against Humanity or What Do You Meme? breakout (I adore playing the former with my Grandpa …. hilarity).

Make this leftover turkey casserole and park it in the freezer for some ‘holiday-feels’ in February if you’re drowning in leftover turkey. There’s nothing like a baked pasta casserole ready to go in the dark of February and you get to enjoy the wine used in the recipe now — win, win if you ask me.

Need more one pot pasta recipes to make it through the holiday season with your kids actually eating something? …. scroll on down friends.

More One Pot Pasta Recipes:

• One Pot Herb and Garlic Chicken Pasta
• One Pot Spring Pasta
• One Pot Creamy Roasted Red Pepper Pasta
• One Pot 3 Cheese and Broccoli Pasta
• One Pot Bacon Mushroom Swiss Burger Pasta

Print

One Pot Turkey Tetrazzini Recipe

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

One Pot Turkey Tetrazzini Recipe is a creamy and easy one pot pasta. Make the most of holiday leftovers with this easy leftover turkey casserole!

Course: Main Course

Cuisine: American

Keyword: easy leftover turkey recipe, letover turkey casserole, one pot pasta recipe, turkey tetrazzini, turkey tetrazzini recipe

Author: Samantha

Ingredients

• 3 tbsp unsalted butter
• 5 oz. (about 2 cups) sliced mushrooms (button or cremini)
• 2 stalks (2 pieces) celery, finely chopped
• 2 medium carrots, finely chopped
• 1/4 cup white wine (Woodbridge Wine Chardonnay)
• 2 cups chicken or turkey broth
• 2 cups roughly chopped turkey (or chicken)
• 1 lbs (454 gr/16 oz) spaghetti
• 1/2 cup parmesan cheese, grated
• 2 tbsp parmesan cheese, finely grated
• 1/3 cup breadcrumbs or panko crumbs
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 cup whole milk or cream
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 400° F. Mix breadcrumbs with 2 tbsp of grated parmesan cheese.

2. Heat butter in an oven proof pan to medium high heat. Add mushrooms, season lightly with salt and pepper, and cook until browned, about 5 minute. Add celery and carrots. Cook for 2-3 minutes or until just starting to soften. Add garlic and cook for 1-2 minutes until garlic is fragrant. 

3. Add white wine and cook until reduce by about half (2-4 minutes). Add broth and cream. Bring to a boil. Add noodles (I recommend breaking the spaghetti in half), turkey, and 1/2 cup parmesan cheese. Season lightly with salt and pepper.

4. Return pot to a boil and cook at a strong simmer for 4-6 minutes or until pasta begins to soften and absorb liquid. Once it can be stirred, topped with breadcrumb mixture and bake in oven for 25-30 minutes or until pasta is bubbly hot and breadcrumbs are golden brown. 

Enjoy! xo