Turkey Tetrazzini with Spinach and Mushrooms

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

8 ounces wide egg noodles

3 tablespoons unsalted butter

Freshly ground pepper

1/2 small onion, diced

2 stalks celery, sliced

8 ounces cremini mushrooms, stemmed and sliced

1 teaspoon chopped fresh thyme

1/4 cup dry white wine

1 1/2 cups heavy cream

12 ounces leftover skinless roast turkey breast or rotisserie chicken breast, chopped (about 3 cups)

1 5-ounce package baby spinach (about 8 cups)

1/2 cup grated parmesan cheese (about 1 ounce)


  1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
  2. Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
  3. Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
  4. Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.
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