Go Back
Print
Turkey Tetrazzini with crushed red peppers and grated parmesan cheese

One Pot Turkey Tetrazzini Recipe

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
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.