Skillet Turkey Tetrazzini
Transform your holiday leftovers into comfort food perfection with this creamy Skillet Turkey Tetrazzini. Made entirely in one skillet, this easy pasta dish combines tender turkey, al dente spaghetti, and a luscious homemade sauce featuring earthy mushrooms, garlic, and a blend of milk and cream. Topped with melty Parmesan and Mozzarella cheese, it’s a cozy meal that’s ready in just 45 minutes, perfect for busy weeknights or any time you’re craving a rich and satisfying dinner. Garnished with fresh parsley for a burst of color and flavor, this versatile recipe is a delightful way to elevate leftover turkey into a dish the whole family will love. Keywords: skillet turkey tetrazzini, one-pan recipes, creamy pasta, leftover turkey recipes.
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Recipe Information
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 oz white mushrooms, sliced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp ground black pepper
- 3 cups cooked turkey, shredded or cubed
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and set aside.
Heat a large skillet over medium heat and add olive oil and butter. Once the butter has melted, add the diced onion and cook until soft and translucent, about 4-5 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their juices and become tender, about 6-8 minutes.
Sprinkle the flour over the vegetables in the skillet and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth, whisking constantly to avoid lumps. Add the milk and heavy cream, and continue to stir until the mixture thickens, about 3-5 minutes.
Season the sauce with dried thyme, salt, and black pepper. Stir well to combine.
Add the cooked turkey to the skillet and fold it into the sauce. Let the turkey heat through, about 2-3 minutes.
Add the cooked spaghetti to the skillet and toss gently to coat the pasta in the sauce.
Sprinkle the Parmesan and Mozzarella cheese evenly over the skillet. Cover the skillet with a lid and reduce the heat to low. Let the cheese melt, about 3-5 minutes.
Remove the skillet from heat and garnish with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 397 mg | 31% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
