One-Pot Turkey Tetrazzini is pure, delicious comfort food. It’s fast, easy, and the perfect way to use up turkey or chicken leftovers.
This tetrazzini recipe is a continuation of my recent addiction to one-pot meals. These meals are crazy-fast and involve minimal cleanup—not to mention that they’re great for using up leftovers, especially around Thanksgiving and/or Christmas. One-pot meals can involve rice, like One-Pan Meyer Lemon Chicken & Rice or One-Pan Arroz con Pollo; meat and roasted vegetables, like One-Skillet Mustard-Herb-Crusted Roast Pork Tenderloin and Root Vegetables; or pasta, such as One-Pan Ground Beef Stroganoff, One-Skillet Taco Pasta, and, of course, this tetrazzini recipe.
One-Pot Turkey Tetrazzini: not just for turkey leftovers
Although I am writing this One-Pot Turkey Tetrazzini recipe with leftover turkey in mind (since it’s the day after Thanksgiving here in the U.S.) it’s also a perfect application for rotisserie chicken. The other wonderful thing about tetrazzini is that it’s a great veggie-delivery strategy: I love to use mushrooms, shallots, peas, and roasted bell pepper or pimento.
A lot of turkey tetrazzini recipes out there call for canned cream-of-nasty soup, but this recipe achieves its creaminess with a Bechamel-like sauce containing butter, flour, milk, Parmesan cheese, and chicken broth. Sautéed shallots and Italian herbs really punch up the flavor of the dish.
Back to that hide-the-vegetable thing. You could easily hide puréed cauliflower in this dish: the taste is undetectable, and it would only add to the creaminess. In fact, if you choose this strategy, you can omit the roux because the purée will also act to thicken the sauce. That ramps up the healthy factor considerably. SCORE!
One-pot Turkey Tetrazzini: to top or not to top?
Although it’s completely optional, I like a crunchy breadcrumb topping for a bit of texture. You can toast the breadcrumbs in the pot, remove them to a bowl, mix with some Romano cheese and herbs, and then sprinkle on top of each individual serving. OR you can mix the breadcrumbs, Romano, and herbs with some melted butter, top individual servings of tetrazzini in ramekins with the breadcrumb mixture, and brown them up under the broiler, as I’ve done in the picture here.
One-pot Turkey Tetrazzini scored big with the hubster. Phil emitted such noises as “oooooh” and “YUUUUMMM” as he enjoyed his meal…and then went back for more. Twice. “You have to make this for the kids!” he exclaimed, which is a HUGE vote of confidence in this house: passing the the hubster test is one thing, but the kids? AN ENTIRELY DIFFERENT BALLGAME.
One-pot Turkey Tetrazzini is pure comfort-food goodness, easy to make, and easy to clean up. I hope it’s a hit with your family as well! (If you love the one-pot dinner strategy, check out my how-to article, Mastering Easy One-Pot Meal Recipes)
P.S. Also check out Using up Leftovers for more inspiration on cooking your leftover food and Easy Pantry Meals – Living Out of Your Pantry (and refrigerator and freezer) for putting your pantry to work!
I am linking my One-pot Turkey Tetrazzini recipe up with #CookOnceEatTwice, #CookBlogShare, and #BrillBlogPosts (coming soon!). These great linkup parties have a variety of great recipes and reads. Check them out!
One-pot Turkey or Chicken Tetrazzini
- 3 tbsp butter
- 3 tbsp flour
- 8 oz fideo pasta or broken up spaghetti
- 4 oz. cremini mushrooms, - trimmed and sliced
- 2 large shallots, - minced
- 1 large roasted pimento or red bell pepper, - chopped (I use jarred peppers)
- 3 cups low-sodium chicken or turkey broth
- 1 cup milk
- 2 cups cooked turkey or chicken, - cubed or shredded
- 1/2 cup frozen peas
- 1 tbsp mixed dried Italian herbs
- 1/2 cup Parmesan cheese, - grated
- 1/2 tsp salt - (or to taste)
- 1/4 tsp freshly ground black pepper
- 3 tbsp fresh parsley, - finely chopped (for garnish; optional)
OPTIONAL BREADCRUMB TOPPING:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1 tsp mixed Italian herbs
- 1/4 cup grated Romano cheese
- Heat the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. When the butter starts to foam, add the mushrooms. Sauté until their liquid is rendered and mostly evaporated. Add the shallots; sauté for 1 additional minute.
- Sprinkle in the flour and stir continuously for 1 minute. Slowly add the broth, whisking continuously to combine with the flour and avoid forming lumps. Add in the milk, pasta, herbs, 1/2 tsp. salt, and 1/8 tsp. of pepper.
- Bring the mixture to a boil, then reduce to medium-low. Cover and simmer for 15-20 minutes, stirring occasionally, until the pasta is al dente (or soft, if that's how you like it). After 10 minutes of cooking, add in the chicken or turkey, peas, pimento, and parmesan cheese. Check seasoning, adding more salt and pepper if needed.
- Serve topped with parsley, if desired. (See below for optional breadcrumb topping.) Enjoy!
OPTIONAL BREADCRUMB TOPPING:
- This step will add an additional ~5 minutes to the cook time. To toast the breadcrumbs first, melt the butter in the pot over medium heat; add the breadcrumbs, stirring until golden brown. Remove to a bowl and mix with herbs and Romano cheese, wiping out the pot before beginning step one above. Sprinkle breadcrumbs over each serving. OR, mix the breadcrumbs with melted butter, herbs, and cheese, and then top individual servings in oven-safe bowls or ramekins and place under a low broiler until golden brown.