Turkey Cremini Mushroom Tetrazzini

Prep Time: 25 mins | Cook Time: 25 mins | Course: Dinner | Serves: 8

Turkey tetrazzini made with cremini mushrooms, sour cream, and chunks of turkey. Homemade turkey broth is the perfect way to use the carcass and leftover turkey after a special Thanksgiving dinner.  

Turkey Broth:

1 turkey carcass

16 oz spiral spaghetti or other favorite pasta, cooked

2 Tbsp butter

2 Tbsp olive oil 

1 onion, diced 

2 cups mushrooms, sliced 

3 cups turkey, chopped into bite-sized pieces 

1-quart broth, homemade or purchased, chicken broth is fine too

2 cups sour cream

Salt and pepper, to taste 

1 tsp onion salt

3 cloves garlic, minced 

½ cup Parmesan cheese, grated

2 cups mozzarella cheese, shredded 

2 green onions, chopped 

¼ cup parsley, chopped 

If making your own homemade broth, simmer the turkey carcass covered in water in a large stock pot for up to 2 hours, adding more water as it evaporates and condenses down.

In a large skillet, stir the onion in butter and olive oil for a couple of minutes on medium-low heat, add mushrooms, and cook until the onions are translucent and the mushrooms are softened about 5 minutes. Stir in the turkey chunks, broth, sour cream, seasonings, and garlic. Grate the parmesan cheese in along with the cooked pasta, stir, and heat through. Just before serving top with mozzarella cheese, green onions, and parsley. Cover for one minute to melt the cheese.