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Easy Turkey Tetrazzini

Turkey Tetrazzini is an American classic. Invented in San Francisco at the Palace Hotel, it's named for a turn-of-the-century Italian opera singer, Luisa Tetrazzini. This easy version is not only lighter than the original, it takes much less time to prepare. Start-to-finish you can have this creamy pasta dish on the table in 30 minutes.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
458 calories per serving


> 8 oz spaghetti
> 1/4 cup all-purpose flour
> 2 cups fat-free milk
> 2 tsp butter, divided
> 1/2 cup finely chopped onion
> 1 cup sliced fresh mushrooms
> 2 cups cubed turkey
> 1/4 cup grated Parmesan cheese


Cook spaghetti according to package directions. Drain and keep warm.
In a small bowl, whisk together the flour and milk.
Melt 1 teaspoon of the butter in a skillet over medium heat, add onions and cook until tender and translucent.
Remove onions from skillet and reserve.
Melt remaining 1 teaspoon of butter, add mushrooms and saute until lightly browned.
Return onions to skillet. Add milk mixture to skillet and cook, stirring constantly, until thick and bubbly.
Add cubed turkey to the sauce and heat through.
Plate out spaghetti and divide sauce over each portion. Sprinkle with Parmesan cheese.

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