Pin It The steam rising from a casserole dish on a cold January evening is what I think of when someone mentions comfort food. Turkey Tetrazzini showed up at my table the year I hosted my first post-holiday dinner, mostly because I had no idea what to do with all that leftover turkey. The creamy sauce, the tangle of pasta, the way the cheese bubbled and browned—it turned leftovers into something I actually looked forward to. Now it's the dish I make when I want something warm and filling without starting from scratch. It never feels like a compromise.
I made this for a group of friends who came over to watch a snowstorm roll in. We ate straight from the baking dish with wine glasses in hand, and no one asked if the turkey was from Thanksgiving or a random weeknight roast. The mushrooms had soaked up the wine, the pasta held onto the sauce, and the whole thing felt like something you'd order at a bistro. Someone scraped the crispy edges off the side of the pan and declared them the best part. I didn't disagree.
Ingredients
- Cooked turkey: Shredded or diced works equally well, and rotisserie chicken is a solid swap if turkey isn't on hand.
- Spaghetti or linguine: Cook it just to al dente since it will continue softening in the oven, and slightly undercooked pasta holds its shape better.
- Cremini or white mushrooms: Slice them evenly so they cook at the same rate, and don't skip browning them—it deepens the flavor of the whole dish.
- Yellow onion: Finely chopped onion melts into the sauce and adds sweetness without chunky bits.
- Garlic: Minced garlic blooms in the butter and gives the sauce a savory backbone.
- Frozen peas: Optional but they add color and a slight sweetness that balances the richness.
- Unsalted butter: Used both in the roux and for the topping, it keeps the salt level under your control.
- All-purpose flour: This thickens the sauce, and cooking it for a couple minutes removes any raw flour taste.
- Whole milk and heavy cream: The combination creates a sauce that's creamy but not cloying.
- Parmesan cheese: Grated fresh Parmesan melts smoothly and adds a nutty, salty punch.
- Mozzarella or Gruyère: Mozzarella gives you stretch, Gruyère gives you depth—use what you have or mix them.
- Dry white wine: Chardonnay works beautifully here, adding acidity and a subtle fruitiness that cuts through the cream.
- Chicken or turkey broth: Low-sodium broth lets you season to taste without oversalting.
- Dried thyme: A little thyme adds an earthy note that feels right with mushrooms and turkey.
- Nutmeg: Freshly grated nutmeg is a secret weapon in cream sauces, bringing warmth without being obvious.
- Kosher salt and black pepper: Season as you go, tasting the sauce before mixing everything together.
- Panko breadcrumbs: They crisp up better than regular breadcrumbs and give you that golden, crunchy top.
- Melted butter for topping: Tossing panko in melted butter ensures even browning in the oven.
Instructions
- Prep the oven and dish:
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish so nothing sticks to the edges. This step is easy to forget but saves you scrubbing later.
- Cook the pasta:
- Boil the spaghetti in salted water until just al dente, then drain it and set it aside. Slightly undercooked pasta will finish cooking in the oven and won't turn mushy.
- Sauté the vegetables:
- Melt 4 tablespoons of butter in a large skillet over medium heat, add the onions, and cook for 2 minutes until they start to soften. Toss in the mushrooms and cook until they release their moisture and turn golden, about 5 minutes, then stir in the garlic for another minute.
- Make the roux:
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This step thickens the sauce and gives it body.
- Deglaze with wine:
- Pour in the white wine and whisk, scraping up any browned bits stuck to the pan. Let it simmer for 2 minutes so the alcohol cooks off and the wine concentrates.
- Build the sauce:
- Gradually whisk in the broth, milk, and cream until the mixture is smooth and lump-free. Bring it to a gentle simmer and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
- Season and finish:
- Stir in the thyme, nutmeg, salt, and pepper, then taste and adjust. Remove the skillet from the heat.
- Combine everything:
- Add the cooked turkey, peas if using, and drained pasta to the sauce, tossing well so every strand is coated. Mix in the Parmesan and mozzarella or Gruyère until melted and combined.
- Transfer to the baking dish:
- Scrape the entire mixture into your prepared baking dish, spreading it out evenly.
- Make the topping:
- In a small bowl, mix the panko with melted butter and 2 tablespoons of Parmesan, then sprinkle it evenly over the casserole.
- Bake:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the top is golden and the edges are bubbling. Let it rest for 10 minutes before serving so the sauce can set and you don't burn your mouth.
Pin It The first time I served this, someone asked for the recipe before they even finished their plate. It wasn't fancy, but it tasted like care went into it. The wine made it feel a little special, the crispy topping made it fun to eat, and the fact that it came together without much fuss made me want to cook it again. It's the kind of dish that makes leftovers feel like a gift instead of a chore.
Make-Ahead and Storage
You can assemble the entire casserole, cover it tightly, and refrigerate it for up to a day before baking. Just add 5 to 10 minutes to the bake time if it's going in cold. Leftovers keep in the fridge for 3 days and reheat well in the oven or microwave, though the topping won't be as crispy the second time around. I've also frozen unbaked portions in smaller dishes, which makes for an easy future dinner when you don't feel like cooking from scratch.
Swaps and Variations
If you don't have white wine, a splash of dry vermouth or even extra broth with a squeeze of lemon works in a pinch. You can use rotisserie chicken instead of turkey, and I've added sautéed spinach or bell peppers when I had them sitting in the fridge. Gruyère makes the dish taste more sophisticated, but mozzarella is easier to find and melts beautifully. For a richer version, use all cream instead of milk, though I find the milk and cream balance keeps it from feeling too heavy.
Serving Suggestions
This pairs well with a simple green salad dressed with lemon vinaigrette to cut through the richness, or roasted green beans if you want something warm on the side. A glass of the same Chardonnay you used in the sauce feels right, though a light Pinot Noir works too if you prefer red. I've served it with crusty bread for soaking up extra sauce, and no one complained.
- Add a sprinkle of fresh parsley or chives on top for color and a hint of freshness.
- If you like heat, stir in a pinch of red pepper flakes with the garlic.
- For a deeper flavor, use half chicken broth and half turkey drippings if you saved them from roasting.
Pin It Turkey Tetrazzini is the kind of recipe that makes you feel competent in the kitchen without asking for much. It's warm, it's filling, and it turns something ordinary into something worth sitting down for.
Recipe FAQs
- → Can I substitute chicken for turkey?
Yes, rotisserie chicken works well as a substitute, offering a similar texture and flavor balance.
- → What type of pasta is best to use?
Spaghetti or linguine hold the creamy sauce nicely while providing a pleasant bite.
- → How to achieve a creamy sauce consistency?
Whisking flour into butter and slowly adding liquids like white wine, broth, milk, and cream creates a smooth white sauce.
- → Can I add extra vegetables?
Sautéed bell peppers or spinach complement the existing mushrooms and peas, enhancing both flavor and nutrition.
- → What wine pairs well with this dish?
Chardonnay or a light Pinot Noir complements the creamy and savory notes effectively.