Stovetop Turkey Tetrazzini Recipe

Creamy, comforting, and a brilliant way to reinvent leftover turkey—without turning on the oven.

📝 Quick Recipe Snapshot

• Dish Type: One-Pot Pasta Dinner
• Main Ingredient: Cooked Turkey (or Chicken)
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: ~55 minutes
• Servings: 6–8
• Skill Level: Beginner–Intermediate
• Best For: Weeknight meals, post-holiday leftovers, comfort cravings

⭐ Why You’ll Love This Recipe

Stovetop Turkey Tetrazzini takes everything we adore about the traditional baked casserole—creamy sauce, tender poultry, savory mushrooms—and transforms it into a faster, fresher, and simpler weeknight-friendly dish. This version skips the oven and delivers luxurious creaminess, perfect pasta texture, and bold flavor in under an hour.

Whether you’re using up Thanksgiving leftovers or making it from scratch, this stovetop adaptation is a modern kitchen essential.

🧡 The Story Behind the Dish

I first made this dish out of post-Thanksgiving necessity—my oven was out of commission, and the fridge was overflowing with turkey. I opted for a stovetop approach and was stunned at how rich and velvety the sauce turned out. No dry pasta. No overbaking. Just pure comfort in a skillet.

It instantly became a staple in our household—especially when time is short but comfort food is non-negotiable.

🔥 Why Stovetop Wins Over the Oven

✅ Faster: No need to bake—everything cooks in ~30 minutes on the stovetop
✅ Creamier: Sauce stays lush and silky, never dry
✅ Flexible: Taste and adjust seasonings as you go
✅ Less Cleanup: One large skillet + pasta pot = done
✅ Better Pasta: Cooked to perfect al dente, not mushy

🛒 Ingredients You’ll Need

🍝 Pasta

• 1 lb (16 oz) linguine or spaghetti (fettuccine works too)

🧈 Fats for Sautéing

• 2 tbsp unsalted butter
• 1 tbsp olive oil

🧅 Aromatics & Veggies

• 1 large yellow onion, finely chopped
• 2–3 garlic cloves, minced
• 8 oz cremini (baby bella) mushrooms, sliced
• 1 cup frozen peas (thawed)

🔥 Sauce Base

• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken or turkey broth
• 1 cup heavy cream (or half-and-half)
• ¼ cup dry sherry or white wine (optional but adds depth)
• 1 tsp dried thyme or 1 tbsp fresh thyme
• ½ tsp salt + more to taste
• ¼ tsp black pepper
• Pinch of nutmeg (optional)

🍗 The Protein

• 3 cups cooked turkey, chopped or shredded (or rotisserie chicken)

🧀 Cheese

• 1 cup freshly grated Parmesan + more for garnish

🌿 Garnish (optional)

• 2 tbsp chopped parsley

🔄 Ingredient Substitutions

• Turkey: Chicken, ham, or even roasted cauliflower for a vegetarian spin
• Cream: Half-and-half or full-fat coconut milk (flavor will vary)
• Mushrooms: Use white button, shiitake, or oyster varieties
• Parmesan: Use Pecorino Romano for a saltier, bolder flavor
• Sherry: Sub with extra broth and a splash of vinegar or lemon juice

🍳 Step-by-Step Instructions

1. Cook the Pasta

Boil linguine in salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. Sauté Aromatics and Mushrooms

In a large skillet or Dutch oven, heat butter + olive oil over medium.
Add chopped onions and sauté 5–7 minutes until soft.
Add mushrooms + pinch of salt. Sauté until browned and liquid evaporates (~8–10 mins).
Stir in garlic and thyme, cook 1 minute more.

3. Deglaze (Optional)

Add wine or sherry. Simmer 1–2 minutes to reduce and lift browned bits.

4. Create the Sauce Base

Sprinkle flour evenly over vegetables. Stir constantly for 1–2 minutes.
Slowly whisk in broth, starting with 1 cup to make a paste, then add the rest gradually.
Simmer 5–7 minutes until thickened slightly.

5. Add Cream & Seasonings

Stir in cream, salt, pepper, and nutmeg. Heat gently but don’t boil.
Taste and adjust seasoning.

6. Add Turkey & Peas

Stir in cooked turkey and peas. Let heat through for 3–5 minutes.

7. Combine with Pasta & Cheese

Remove from heat. Add cooked pasta and 1 cup Parmesan.
Toss gently. Add reserved pasta water 1 tbsp at a time if needed to loosen sauce.

8. Serve

Plate into warm bowls, top with parsley and extra Parmesan. Serve hot!

🧊 Storage, Reheating & Freezing Tips

Refrigerate in an airtight container for 3–4 days.

Reheat gently on stovetop with splashes of broth or milk.
Avoid microwaving if possible (sauce may separate).

Freezing? You can, but sauce texture may suffer. Freeze in portions, reheat slowly.

🥗 Serving Suggestions

Sides that Pair Beautifully:

• Mixed green salad with lemon vinaigrette
• Roasted asparagus or green beans with lemon
• Garlic bread or toasted baguette slices

Wine Pairings:

• White: Sauvignon Blanc, Pinot Grigio, unoaked Chardonnay
• Red: Light Pinot Noir

👩‍🍳 Pro Tips for Creamy Success

1. Don’t overcrowd mushrooms—brown them deeply for umami flavor
2. Reserve pasta water—it’s a creamy sauce miracle worker
3. Add Parmesan off the heat—prevents separation
4. Taste as you go—especially after adding cheese
5. Cook pasta al dente—sauce will continue softening it

🌈 Tetrazzini Variations to Try

• Spicy Kick: Add crushed red pepper or chipotle
• Vegetarian: Sub turkey with roasted cauliflower or sautéed tofu
• Low-Carb: Use zucchini noodles or shirataki
• Keto: Swap flour with almond flour, use heavy cream only

❓ Frequently Asked Questions

Q: Can I use chicken instead of turkey?
Yes! Rotisserie chicken works perfectly—just chop into bite-sized pieces.

Q: Can I make it ahead of time?
You can. It thickens as it sits, so reheat with broth or cream over low heat.

Q: Does this freeze well?
Some texture may be lost, but it’s doable. Freeze up to 2 months, thaw overnight, and reheat slowly.

Q: I don’t have wine or sherry—what else can I use?
Use extra broth plus a splash of white vinegar or lemon juice for balance.

⚖️ Nutrition Information (Estimated)

Note: Based on 6 servings using turkey and heavy cream. Nutritional values vary depending on exact ingredients.

🧾 Printable Recipe Card

📌 Stovetop Turkey Tetrazzini
Total Time: ~55 mins | Serves: 6–8

Ingredients

• 1 lb linguine
• 2 tbsp butter + 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup peas
• 3 tbsp flour
• 4 cups turkey or chicken broth
• 1 cup heavy cream
• ¼ cup dry sherry or wine (optional)
• 1 tsp thyme, salt & pepper to taste
• 3 cups cooked turkey
• 1 cup Parmesan
• Fresh parsley for garnish

Instructions

1. Cook pasta; reserve 1 cup water
2. Sauté onion + mushrooms + garlic
3. Deglaze with wine/sherry
4. Add flour, stir; whisk in broth
5. Simmer 7 mins, add cream & seasoning
6. Add turkey & peas
7. Mix in pasta + cheese. Adjust with pasta water
8. Garnish & serve hot!