Got turkey? This Stovetop Turkey Tetrazzini is a delicious classic dish that’s perfect for all your holiday holiday turkey. It’s creamy, rich and loaded with turkey, fresh mushrooms and spinach. It’s a total crowd pleaser!
It’s 10 days until Christmas folks! Are y’all ready? I still have some shopping to do and menus to plan, but I’m getting there.
One thing I do know is that I’ll be making this Stovetop Turkey Tetrazzini with all my leftover turkey!
Besides the ultimate turkey sandwich on Christmas night, one of my favorite things to make with all my leftovers is this rich and creamy, totally tasty classic.
I made this way back in the day after a holiday when I was just a teenager and I was hooked and destined to make it often not just during the holiday season, but anytime I have leftover turkey. In fact, I often buy turkey tenderloins and cook them up solely to whip up this dish.
Stovetop Turkey Tetrazzini Ingredients
- medium shell pasta
- shredded turkey
- white button mushrooms
- kosher salt and pepper
- all-purpose flour
- sherry cooking wine
- chicken broth
- sharp white cheddar cheese
- grated Parmesan cheese
- baby spinach leaves
Mushrooms are a usual ingredient for this dish, but I decided to also add the spinach leaves. I’ve seen some people add peas and I’ve done that too, but for today’s recipe I went with spinach. If you enjoy peas more, by all means add them instead. If you do add the peas, I would add about one cup of frozen peas.
I decided to go with a medium shell pasta for this recipe, but I sometimes use a thin spaghetti or a penne pasta.
As mentioned above, when I don’t have leftover turkey to make this dish, I simply buy a package of turkey tenderloins, usually 1 1/2 pounds per package, and I cook them up and shred or cut into chunks.
You can also opt to sprinkle the top with some panko crumbs, either plain or seasoned, as well as some extra grated Parmesan cheese and bake it off in your oven to get a crunchy top if you’d like.
How to Make this Stovetop Turkey Tetrazzini
First you’ll cook your pasta according to the package directions. While the pasta is cooking you’ll melt some butter in a large deep skillet and then add your mushrooms until they’re softened. Once the mushrooms are cooked, you’ll add in your flour and stir until well combined.
Next up will be your sherry, broth and milk and you’ll stir everything together until smooth. Season the mixture with kosher salt and pepper , bring it to a boil and then lower the temperature and simmer until it’s thickened, roughly 5-6 minutes.
Mix in your cheeses followed by your cooked pasta and turkey and stir together gently before topping with the spinach leaves. At this point you will cover your skillet or Dutch oven for about five minutes and then uncover and gently mix in the spinach leaves and continue to cook until the spinach is wilted.
This dish is rich and creamy, cheesy and is guaranteed to satisfy the heartiest of appetites, so no fret when you’ve got all that leftover turkey this holiday! This is a great way to use up all those leftovers and it’s one dish everyone will love!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Stovetop Turkey Tetrazzini
I used medium shells for this recipe, but you can use spaghetti or penne as well.
You can also opt to leave out the spinach leaves and add frozen peas instead. You will need about one cup peas.
More Delicious Comfort Food Dishes to Enjoy
- 3 cups dried medium shell pasta
- 6 Tbsp. butter
- 12 oz. sliced white button mushrooms
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1/2 cup cooking sherry wine
- 2 cups low-sodium chicken broth
- 1 1/2 cups milk
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 cup shredded sharp white cheddar cheese
- 1/4 cup grated Parmesan cheese
- 4 cups leftover turkey, shredded or cut into small cubes
- 5 oz. package baby spinach leaves, stems trimmed
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, melt butter over medium heat in a large deep skillet or a Dutch oven. Add mushrooms and cook until softened, about 5 minutes, stirring often. Add the garlic and continue to cook for 1 minute.
- Stir in the flour until well combined. Slowly add the cooking sherry and cook for 1-2 minutes. Whisk in the chicken stock, milk and salt and pepper and bring to a boil, then reduce the heat and simmer until smooth and thickened, about 5 minutes.
- Add the cheddar and Parmesan cheese and mix until melted. Add the drained pasta and chicken and gently mix together. Add the spinach leaves and cover the pot for 5 minutes over low heat. Remove the lid and mix in the spinach leaves until well blended and continue to cook until the leaves are wilted and the mixture is heated through. Serve immediately.