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Stovetop Turkey Tetrazzini

A very special aunt shared this fun spin on creamy tetrazzini. We think it’s even better the next day. —Tasia Cox, Niceville, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 8 ounces uncooked spaghetti
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1 celery rib, chopped
  • 1/2 cup chopped onion
  • 1 package (8 ounces) cream cheese, cubed
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 2 cups chopped cooked turkey
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese


  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 6-8 minutes or until mushrooms are tender.
  • Add cream cheese and broth; cook, uncovered, over low heat 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.
Nutrition Facts
1 cup: 420 calories, 21g fat (11g saturated fat), 102mg cholesterol, 717mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 25g protein.

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