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Turkey tetrazzini with greek yogurt. Web 3 cups leftover cooked turkey or chicken, chopped 3/4 cup frozen peas, thawed 2/3 cup plain greek yogurt 1/3 cup grated parmesan cheese 1/3 cup panko 2 tablespoons butter, melted directions: Total time 1 hour 10 minutes rating 4 (501) notes read 49 community notes this. Add the gruyère cheese and toss to combine.

Add turkey meat and dried sage to pan, stir to combine, and cook an. You can use vegan cheese sauce instead. It is a great recipe to use up leftover chicken or turkey after a holiday or any day.

As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post. You’ll need 3 cups of chopped or shredded cooked chicken. This rich casserole features al dente spaghetti, a decadent cream sauce, tender vegetables, cheese, and of course your extra turkey!

Web 🤔 is this turkey tetrazzini healthy? You can substitute sour cream if you prefer (again, not nonfat). Cook pasta according to package directions and preheat the oven to 450 degrees.

This creamy, flavorful turkey tetrazzini is a beautiful way to use up any thanksgiving extras, and makes a memorable entree in its own right! All cooks in one pan! Stir in noodles until well combined.

Stir in half the parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley. Web greek yogurt can substitute for the sour cream, if you prefer. It’s a pasta casserole with a creamy sauce, sweet peas, and cheese and it’s the best way to use up all the turkey!