Easy One Pot Turkey Tetrazzini Recipe that is family friendly! Made with heavy cream and sour cream.
Pasta is cooked right in the pan to make this an easy pasta meal!
Treat you family or guests to a decadent (and easy) meal of Turkey Tetrazzini!
One Pot Turkey Tetrazzini with Mushrooms, Peas, and Sage Cream Sauce
Ingredients Needed for Turkey Tetrazzini
- olive oil
- butter -with salt
- onion – yellow onions
- garlic – fresh garlic
- mushrooms – white mushrooms
- red pepper
- chopped fresh sage
- chicken stock
- dry white wine -A good choice is Pinot Grigio or Sauvignon Blanc
- whole milk
- heavy cream
- linguine
- frozen peas
- cooked turkey
- parmesan cheese – grated
- sour cream
- fresh parsley
- salt and black pepper
Directions
- Add butter and olive oil to a large pot with a lid. Heat over medium heat.
- When butter has melted, add onion, garlic, mushrooms, red pepper, and sage. Season generously with salt and black pepper to taste. Cook 5-6 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
- Add chicken stock, wine, milk, and cream. Increase heat to medium-high. Bring to a steady boil.
- Add linguine, and frozen peas. Season with salt and pepper to taste. Stir to cover the linguine with the liquid. Reduce heat to medium-low and cover with a lid, leaving lid slightly offset so it does not boil over. Cook, stirring occasionally, until the linguine is cooked and has absorbed most of the liquid.
- Stir in turkey, parmesan cheese, sour cream, and parsley. Taste and adjust the seasoning, if necessary.
- Remove from heat and let sit 5-10 minutes. Sauce will thicken upon standing. Enjoy!
Any recipe that can be cooked in just one pot is always much easier. Less mess and less pots to watch. Cooking pasta in one pan with the broth helps add so much flavor to the final recipe.
A Delicious One Pot Recipe for Turkey Tetrazzini
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium onion diced
- 2 cloves garlic minced
- 8 oz. mushrooms chopped
- 1 medium red pepper diced
- 1 tablespoon chopped fresh sage
- 2-1/2 cups chicken stock
- ½ cup dry white wine
- 1 ½ cups whole milk
- ½ cup heavy cream
- 12 oz. dry linguine
- 1 cup frozen peas
- 2 cups cooked turkey cubed
- 1/2 cup parmesan cheese freshly grated
- 3 tablespoons sour cream
- 1/2 cup fresh parsley chopped
- salt and black pepper to taste
-
Add butter and olive oil to a large pot with a lid. Heat over medium heat.
-
When butter has melted, add onion, garlic, mushrooms, red pepper, and sage. Season generously with salt and black pepper to taste. Cook 5-6 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
-
Add chicken stock, wine, milk, and cream. Increase heat to medium-high. Bring to a steady boil.
-
Add linguine, and frozen peas. Season with salt and pepper to taste. Stir to cover the linguine with the liquid. Reduce heat to medium-low and cover with a lid, leaving lid slightly offset so it does not boil over. Cook, stirring occasionally, until the linguine is cooked and has absorbed most of the liquid.
-
Stir in turkey, parmesan cheese, sour cream, and parsley. Taste and adjust the seasoning, if necessary.
-
Remove from heat and let sit 5-10 minutes. Sauce will thicken upon standing. Enjoy!
Fun fact: Tetrazzini is an American classic comfort food believed to be named after the famous opera star Luisa Tetrazzini in California in the early 1900’s. This dish is often baked casserole-style. This version; however, is made on top of the stove in one large pot making it an easy choice for a weeknight dinner.
What to Serve with Your Delicious Turkey Tetrazzini
Warm Rolls with Butter
Tossed Salad
Cucumber Blueberry Salad
How to Store Leftover Tetrazzini
Store any leftovers in an airtight container in your refrigerator for 3-4 days. Just reheat in your microwave when ready to eat.
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