Turkey Tetrazzini Recipe

This Turkey Tetrazzini Recipe is an easy way to enjoy leftover turkey. To make this traditional pasta casserole healthy, we load it up with veggies and lighten up the sauce. And everything cooks in one pot!

What You Need

Cooked turkey Whole wheat spaghetti Onion Celery stalks Bell peppers Brown mushrooms Dried oregano Salt Ground black pepper Olive oil 2% or whole milk Any low sodium broth Parmesan cheese Your favorite melting cheese  Almond flour or meal or breadcrumbs Fresh parsley for garnish

Chop all of the veggies, then saute mushrooms, bell peppers, celery and onion in a little bit of butter or olive oil right in the dutch oven. Add a little bit of salt, pepper and dried oregano.


Throw in broth, milk, Parmesan cheese, cooked turkey and pasta. For the spaghetti, you can break it in half and use tongs to distribute the noodles around the pot. Make sure the noodles are separated as much as possible, not clumped together.


Once it has started to boil, reduce heat to low and cook for 5 minutes. Open the lid and stir the softened spaghetti with tongs. You want to separate the pasta and mix with liquids as much as possible. Cover and cook for 10 more minutes.


While spaghetti is cooking, in a medium bowl mix cheese and almond flour with your hands. Sprinkle on top of pasta dish and broil until browned and bubbly. Garnish with parmesan and parsley. That’s it!



Refrigerate tetrazzini leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of milk and simmer on low.

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