This easy turkey tetrazzini is made in one pot. It can be baked as a casserole, but is fabulous if it isn’t. You will love this one pot dish!
2 T olive oil
1 T butter
2 t minced garlic
1/2 c onion chopped
10 oz sliced white mushrooms OR 1 package assorted frozen mushrooms from Trader Joes
1 c frozen pearl onions from Trader Joes (optional)
1 T sherry (optional)
2 c whole milk
2 T cornstarch
1 t salt, divided
1/2 t fresh ground pepper or more, divided
2 c chicken stock
8 oz dry spaghetti (1/2 a package)
2 c leftover diced turkey , but rotisserie chicken works also
1/2 c frozen green peas thawed (just run under cold water to thaw and dry on a paper towel)
1/4 c sour cream
1/2 c fresh grated Parmesan cheese
1/2 c grated Cheddar cheese (optional)
Chopped Italian Parsley for garnish
In a large Dutch oven, heat oil and butter. Add garlic and onion and saute until almost translucent. Add fresh or frozen mushrooms and season with salt and pepper and whatever else you’d like. If you hav rubbed or fresh thyme, I think it adds nice flavor. Cook until mushrooms and onions are soft.
In a large measuring cup, whisk together milk, cornstarch and sherry if using. Add the rest of the salt and pepper. Set aside.
Add turkey, pearl onions and dry spaghetti noodles along with the chicken stock and cornstarch mixture to the vegetable mixture in the skillet. Stir well and make sure pasta is submerged.
Bring mixture to a boil, then lower heat to medium low and simmer covered, stirring often until the pasta is done, about 12 minutes, but this depends on the cooking time of the pasta you bought!
Remove from heat. Let cool for 5 minutes. Add sour cream, Parmesan cheese, Cheddar cheese if using and peas. Stir well.
Garnish with lots of parsley and more pepper if desired!
Adapted from Crunchy Creamy Sweet.
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