Turkey Tetrazzini White Wine (Printable)

A savory casserole combining tender turkey, mushrooms, pasta, and a creamy white wine sauce.

# Ingredient List:

→ Protein & Pasta

01 - 3 cups cooked turkey, shredded or diced
02 - 12 oz spaghetti or linguine

→ Vegetables

03 - 8 oz cremini or white mushrooms, sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas (optional)

→ Dairy

07 - 4 tbsp unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 cup grated Parmesan cheese
12 - 1 cup shredded mozzarella or Gruyère cheese

→ Liquids

13 - 1/2 cup dry Chardonnay or other dry white wine
14 - 1 cup low-sodium chicken or turkey broth

→ Seasonings

15 - 1/2 tsp dried thyme
16 - 1/4 tsp freshly grated nutmeg
17 - 1/2 tsp kosher salt, plus more to taste
18 - 1/4 tsp black pepper

→ Topping

19 - 1/2 cup panko breadcrumbs
20 - 2 tbsp unsalted butter, melted
21 - 2 tbsp grated Parmesan cheese

# Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - Boil salted water and cook the spaghetti until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt 4 tablespoons butter. Sauté chopped onions for 2 minutes, add sliced mushrooms, and cook until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook an additional minute.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes. Gradually whisk in dry white wine, scraping browned bits from the pan, and simmer for 2 minutes to reduce slightly.
05 - Pour in chicken broth, whole milk, and heavy cream while whisking continuously until smooth. Bring to a simmer and cook until sauce thickens, approximately 3 to 4 minutes.
06 - Remove from heat and stir in dried thyme, freshly grated nutmeg, kosher salt, and black pepper.
07 - Mix in cooked turkey, optional peas, and drained pasta. Stir in 1 cup grated Parmesan and 1 cup shredded mozzarella or Gruyère until evenly incorporated.
08 - Transfer the mixture to the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and 2 tablespoons grated Parmesan cheese. Sprinkle the mixture evenly over the casserole.
10 - Bake uncovered for 25 to 30 minutes until the top is bubbly and golden brown. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It transforms plain leftover turkey into something rich and satisfying without tasting like reheated dinner.
  • The white wine adds a brightness that keeps the cream sauce from feeling heavy.
  • You can assemble it ahead and bake it later, which saves you when people show up hungry.
  • The crispy panko topping gives you texture in every bite, not just soft pasta and sauce.
02 -
  • Don't skip deglazing the pan with wine—it picks up all the caramelized bits from the mushrooms and onions, which add serious flavor to the sauce.
  • If your sauce looks too thick before baking, add a splash more broth or milk because it will thicken further in the oven.
  • Let the casserole rest after baking or the first scoop will be a saucy mess instead of neat portions.
03 -
  • Toast the panko in a dry skillet for a minute before mixing it with butter if you want an even crispier topping.
  • Grate your own Parmesan instead of using pre-grated—it melts smoother and tastes sharper.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
Go Back