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Home » Recipes » Main Courses » Chicken & Poultry » Skillet Turkey & Vegetable Tetrazzini

Skillet Turkey & Vegetable Tetrazzini

Published August 23, 2023. Last updated August 24, 2023 by Judy Purcell 14 Comments

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turkey tetrazzini collage with pinterest title on image

This Skillet Turkey & Vegetable Tetrazzini recipe is a healthy twist on a beloved classic with loads of vegetables and turkey in an earthy mushroom cream sauce swirled with fresh pasta.

Using leftover turkey or rotisserie chicken, this comfort food dish is a complete, satisfying meal in just 30 minutes.

Turkey and vegetable tetrazzini served in a white bowl

Skillet turkey & vegetable tetrazzini is our post-holiday go-to for using leftover turkey, but you don’t have to wait for special occasions. 

Traditionally, tetrazzini is a pasta-heavy baked casserole-style dish with chicken or turkey in a cream sauce with parmesan cheese and mushrooms, topped with breadcrumbs. The original tetrazzini recipe has undergone numerous transformations, showcasing its versatility and adaptability to changing culinary trends. 

a collage of labeled ingredients used to make turkey tetrazzini

Here, we shift gears for a healthier approach to this favored classic. First, the amount of pasta is reduced to make room for colorful vegetables like cauliflower, red pepper, and zucchini—boosting nutrition and lowering carbs. 

We like this vegetable combo because it’s quickly seared in a skillet for maximum flavor.

PRO TIP: It’s essential to cook the vegetables separately to evaporate excess moisture and keep them crisp-tender. That’s why we wait to add them to the sauce once it has reduced to avoid overcooking them (no one likes soggy veggies). 

Pan-seared vegetables, turkey, pasta, and savory mushroom cream sauce don’t require baking, so there’s a big time-saver there, too. We serve our skillet turkey tetrazzini straight from the pan (less cleanup!) with an extra layer of freshly grated parmesan and fresh parsley.

Whether enjoyed in its classic form or as this reinvented version, Turkey Tetrazzini highlights the timeless appeal of comfort food, bringing people together through a shared love of hearty, satisfying flavors.

TIP: If the breadcrumb topping is a favorite part of traditional tetrazzini for you, toast ½ cup panko bread crumbs with a bit of butter in the skillet before preparing the recipe. Garnish each plate with the crispy crumbs just before serving. 

tetrazzini in a skillet

Tetrazzini Recipe Variations

Protein Swaps: While turkey remains the traditional choice, chicken, pork, or seafood are perfectly fine to substitute for the turkey. 

Vegetable Swaps: Cauliflower, red pepper, and zucchini are just a few of the possible veggies you could use in this recipe. Asparagus, other types of mushrooms, eggplant, carrots, bok choy, peas, broccoli, or sun-dried tomatoes are suitable substitutes.

Cheese Swaps: Grated Gruyere, Romano, Asiago, and Fontina can be substituted for the parmesan in the cream sauce for a change-up of cheesiness.

International Influences: Infuse global flavors, such as curry spices, harissa, chili peppers, or fresh herbs, and give your tetrazzini a spark of international flavor.

Make it Gluten-Free: Substitute sweet rice flour for the wheat flour and gluten-free pasta (we like Jovial brand) for the wheat pasta.

Make it Vegetarian: Skip the turkey, use vegetable stock for the sauce, and add more vegetables. 

Make it Low Carb: Substitute spiralized zucchini noodles to replace all of the pasta if you’re slashing carbs hard.

A step by step image collage for making turkey tetrazzini

RECIPE STEP-BY-STEP

1. Cook pasta according to package directions and set aside.

2. Saute cauliflower, zucchini, and red pepper in olive oil in a large skillet over medium heat, season with salt and pepper, and cook until vegetables are just fork-tender and lightly browned in spots. Remove from skillet and reserve on a platter. 

3. In the same skillet, add butter and cook onions over medium heat until onions begin to brown at the edges, about 6-8 minutes. Add mushrooms and garlic to the onions and cook until mushrooms are soft and have released their liquid. 

4. Sprinkle mushroom and onion mixture with flour, paprika, thyme, salt, and pepper; stir to incorporate and cook for 2 minutes. 

5. Add the wine and chicken stock to the skillet and cook over medium heat, stirring to loosen any browned bits, for 2-3 minutes. 

6. Add cream to the skillet and bring to a low boil; reduce heat, and simmer for 10-15 minutes until the sauce thickens and coats the back of a spoon. 

7. Add the turkey, Parmesan cheese, reserved vegetables, pasta, and parsley to the mushroom sauce and stir to combine.

More leftover turkey recipes: 

Inside Out Turkey Pot Pie
Turkey Pot Pie with Gluten-Free Crust
Emeril’s Turkey Club Casserole: One-Dish of Delicious
Healthy Cranberry-Avocado Turkey Salad: Make the Most of Leftover Turkey
Helen’s Chicken Soup: A Bowl of Comfort (can be made with turkey)

spooning turkey tetrazzini into a pasta bowl
tetrazzini in a skillet
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Skillet Turkey & Vegetable Tetrazzini

This Turkey & Vegetable Tetrazzini recipe includes an assortment of vegetables, creating a healthier low-carb alternative. Of course, the luxurious mushroom cream sauce is an essential element to bring it all together.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Author: Judy Purcell
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup cauliflower — cut into bite-sized pieces
  • 1 cup zucchini sliced into 1/4" thick rounds and halved
  • 1 small red bell pepper sliced
  • 3 tablespoons butter
  • 1 small sweet yellow onion chopped fine
  • 2 cloves minced garlic
  • 2 cups button mushroom cleaned and sliced
  • 2 tablespoons whole wheat flour or sweet rice flour for GF
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons fresh thyme leaves or 1/2 tsp dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock
  • 1 1/4 cups heavy cream
  • 2 cups cooked turkey cubed or coarsely chopped
  • 1 tablespoon fresh parsley chopped
  • 1/2 cup Parmesan cheese + more for garnish freshly grated
  • 8 ounces pasta (optional) — penne, ziti, or linguini — substitute gluten-free pasta here
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Instructions

  • Cook pasta according to package directions and set aside.
  • Saute cauliflower, zucchini, and bell pepper in olive oil in a large skillet over medium heat, season with salt and pepper, and cook until vegetables are just fork-tender and lightly browned in spots. Remove from skillet and reserve on a platter.
  • In the same skillet, add butter and cook onions over medium heat until onions begin to brown at the edges, about 6-8 minutes. Add mushrooms and garlic to the onions and cook until mushrooms are soft and have released their liquid.
  • Sprinkle mushroom and onion mixture with flour, paprika, thyme, salt, and pepper; stir to incorporate and cook for 2 minutes. Add the wine and chicken stock to the skillet and cook over medium heat, stirring to loosen any browned bits, for 2-3 minutes.
  • Add cream to the skillet and bring to a low boil, reduce heat and simmer for 10-15 minutes, or until sauce is thickened and coats the back of a spoon.
  • Add turkey, Parmesan cheese, reserved vegetables, pasta, and parsley to the mushroom sauce and stir to combine. Season with salt and pepper, to taste.

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Nutrition

Calories: 600kcal | Carbohydrates: 43g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 857mg | Potassium: 740mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1593IU | Vitamin C: 34mg | Calcium: 158mg | Iron: 2mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

 

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Filed Under: Chicken & Poultry, Gluten Free, Lower Carb Favorites, Recipes Tagged With: gluten free, One Dish Meals

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    Rating




  1. Jill says

    January 12, 2021 at 2:43 pm

    5 stars
    Love this healthier version to use up leftover turkey!

    Reply
  2. April @ The 21st Century Housewife says

    December 9, 2013 at 8:17 am

    Love all the delicious veggies in your Turkey Tetrazzini, Judy! It looks really refreshing and delicious. We have turkey for our Christmas dinner in England so I’ll save this recipe for future reference 🙂 Pinned and shared!

    Reply
  3. LittleOwlCrunchyMomma says

    November 30, 2012 at 4:40 pm

    This sounds amazing. Pinning so I don’t lose it!

    I would be thrilled if you would share at Simple Meals Friday. Every week we have featured posts.

    http://littleowlcrunchymomma.blogspot.com/2012/11/simple-meals-friday-9.html

    Reply
  4. Jed Gray (sportsglutton) says

    November 28, 2012 at 12:09 pm

    My leftovers went into stock and soup this year, but it’s great to have another tasty alternative for next year. Thanks Judy!!

    Reply
  5. Judy Purcell says

    November 28, 2012 at 6:30 am

    Raymund, my mom tried to make chopsuey when I was growing up and bless her heart, it just wasn’t that good … yours looks much better, but that isn’t surprising! 🙂

    Reply
  6. Raymund says

    November 27, 2012 at 10:44 pm

    This is really nice and healthy, I love all the vegetables there. I feel its like a Filipino Chopsuey in cream sauce

    Reply
  7. Alea Milham says

    November 26, 2012 at 11:11 pm

    Your tetrazzini looks amazing! I love that you added so many veggies to the dish.

    Reply
    • Judy Purcell says

      November 28, 2012 at 6:27 am

      Thanks Alea, it is a nice transition back to less carbs after Thanksgiving. 🙂

      Reply
  8. mjskit says

    November 26, 2012 at 9:25 pm

    What a great turkey leftover dish! Yours look delicious!

    Reply
    • Judy Purcell says

      November 28, 2012 at 6:25 am

      Thanks MJ, you are so kind!

      Reply
  9. Maureen | Orgasmic Chef says

    November 26, 2012 at 6:12 pm

    This post makes me laugh. The other day David Lebovitz was opining about Thanksgiving leftovers and said there was only one that mattered, turkey tetrazzini. After looking at your photo, I coudln’t agree more!

    Reply
    • Judy Purcell says

      November 28, 2012 at 6:25 am

      Hi Maureen, it is quite good and a nice change from turkey pot pie or soup. 🙂

      Reply
  10. kitchenriffs says

    November 26, 2012 at 3:16 pm

    Turkey Tetrazzini is a really popular way to use leftover turkey, but for some reason I’ve never actually made it! I guess I’ve always found other uses for my leftovers. But I do want to make it sometime, and I really like your veggie-heavy version. Looks terrific! Thanks so much.

    Reply
    • Judy Purcell says

      November 28, 2012 at 6:24 am

      You are right, it is really popular and we rarely had enough leftover turkey beyond the sandwich making to give it a whirl until last year, when I made this dish. It was a nice follow-up to the sandwiches, for sure. 🙂

      Reply
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