Turkey Tetrazzini

This delicious main dish calls for cooked turkey breast strips, but you can easily use leftover turkey from the holidays for this quick and easy recipe.

Turkey Tetrazzini
Servings: 6 Prep 15 mins Cook 20 mins


  • 1 teaspoon olive oil
  • 10 ounces white mushrooms, sliced
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons flour
  • 6 ounces egg noodles
  • 1 can (14.5 ounces) low-sodium chicken broth
  • 3/4 cup light cream
  • 1 package cooked turkey breast strips (such as Purdue Short Cuts)
  • 1 package (10 ounces) frozen peas, thawed

Make It

1. Heat olive oil in a Dutch oven over medium heat. Add mushrooms and onion to pot. Sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring, for 7 minutes or until tender.

2. Stir in flour and cook 1 minute. Remove mushroom mixture from pot and set aside.

3. Return pot to medium-high heat and add noodles, broth, light cream and 2-1/4 cups water. Cover and cook, stirring occasionally, for 12 minutes or until tender.

4. Stir in mushroom mixture, remaining 1/4 teaspoon each salt and pepper, the turkey and peas. Heat through; serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 339, Fat, total (g): 10, chol. (mg): 84, sat. fat (g): 10, carb. (g): 33, Monounsaturated fat (g): 4, fiber (g): 4, pro. (g): 28, sodium (mg): 497, Percent Daily Values are based on a 2,000 calorie diet.