Stovetop Turkey Tetrazzini
Got leftover turkey? This Stovetop Turkey Tetrazzini is a delicious classic dish that's perfect for all your holiday leftover turkey.
Servings: 8 servings
Calories: 452kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.