Save My sister called the day after Thanksgiving with that particular tone of voice that means she's about to unload half a turkey into my kitchen. By the next evening, I had shredded meat, wilting herbs, and a strange urgency to transform leftovers into something that didn't feel like yesterday's dinner. Turkey Tetrazzini was my answer, a dish that takes all those post-holiday fragments and turns them into something creamy, bubbly, and elegant enough to serve like you planned it all along.
I remember the smell of mushrooms and butter hitting the pan while my neighbor sat at my kitchen counter, watching the sauce come together. She kept saying it looked too fancy to be a leftover situation, which is exactly the point. When that golden top came out of the oven and started bubbling at the edges, she asked for the recipe before even tasting it.
Ingredients
- 3 cups cooked turkey, shredded or diced: Use whatever turkey you have left. If it's been sitting in the fridge, this is its moment to shine.
- 12 oz spaghetti or linguine: Cook it just shy of where you normally would—it finishes cooking in the oven and shouldn't turn mushy.
- 8 oz cremini or white mushrooms, sliced: Don't skip this step of browning them properly. That slight char is where the flavor lives.
- 1 medium yellow onion, finely chopped: The base of everything good. Mince it small so it melts into the sauce.
- 2 cloves garlic, minced: Add it after the mushrooms soften so it doesn't burn.
- 1 cup frozen peas: These are optional, but they add brightness and a little sweetness to balance the richness.
- 4 tbsp unsalted butter: Use real butter here. It makes a difference in the sauce.
- 1/4 cup all-purpose flour: This is your thickening agent. Cook it with the butter long enough to taste a bit toasty.
- 2 cups whole milk and 1/2 cup heavy cream: The milk alone would work, but the cream makes the sauce luxurious without being heavy.
- 1 cup grated Parmesan and 1 cup shredded mozzarella or Gruyère: Parmesan adds sharpness. Gruyère melts beautifully and adds nuttiness. Mozzarella keeps things mild if that's your preference.
- 1/2 cup dry Chardonnay or dry white wine: The wine lifts the whole dish. Don't use cooking wine—use something you'd drink.
- 1 cup low-sodium chicken or turkey broth: This keeps the sauce from becoming one-note and dairy-heavy.
- 1/2 tsp dried thyme, 1/4 tsp nutmeg, salt, and black pepper: Nutmeg is the secret. Just a whisper of it elevates everything.
- 1/2 cup panko breadcrumbs mixed with 2 tbsp melted butter and 2 tbsp Parmesan: Toast this mixture lightly in your head before sprinkling—it'll crisp up golden and perfect in the oven.
Instructions
- Start by prepping and cooking the pasta:
- Preheat your oven to 375°F and grease a 9x13-inch baking dish. Cook your pasta in salted boiling water, but pull it out a minute or two before it would normally be done—it's going to keep cooking in the oven and you want it to stay tender, not soft.
- Build the flavor base:
- Melt butter in a large skillet over medium heat and add your chopped onion. Let it cook for about 2 minutes until it starts softening, then add your sliced mushrooms. Cook until they release their moisture and start to brown, which takes about 5 minutes—this is where patience pays off. Add the garlic and cook just until fragrant, about 1 minute.
- Make the sauce foundation:
- Sprinkle the flour over the vegetables and stir it constantly for 2 minutes. This toasts the flour slightly and helps it thicken the sauce without getting lumpy. Pour in the white wine, scraping the bottom of the pan to loosen any browned bits, and let it simmer for 2 minutes so the alcohol cooks off and the wine reduces slightly.
- Create the creamy sauce:
- Gradually whisk in the broth, then the milk and cream, stirring constantly until the mixture is smooth. Bring it to a gentle simmer and cook for 3 to 4 minutes, watching as it thickens just enough to coat the back of a spoon. You're looking for a sauce that moves slowly but isn't stiff.
- Season and finish the sauce:
- Remove the pan from heat and stir in the thyme, nutmeg, salt, and pepper. Taste it and adjust—this is your moment to make sure it tastes right before you commit it to the casserole.
- Bring it all together:
- Add the cooked turkey, the peas if using them, and the drained pasta into the sauce, tossing everything gently until every strand and piece gets coated. Stir in the Parmesan and mozzarella or Gruyère, mixing until the cheese just starts to melt and everything looks creamy and unified.
- Assemble and top:
- Transfer the entire mixture to your prepared baking dish, spreading it evenly. Toss the panko breadcrumbs with the melted butter and Parmesan in a small bowl, then sprinkle this evenly over the top.
- Bake until golden:
- Bake for 25 to 30 minutes, until you see bubbling at the edges and the top has turned a deep golden brown. Let it rest for 10 minutes before serving—this lets everything set so it holds together on the plate.
Save One winter, a friend came to dinner on a night when everything else had fallen apart. This casserole was what I could make with what was in my fridge, and by the end of the meal, she'd forgotten why she came over sad in the first place. That's when I understood that good food isn't about being fancy or complicated—it's about showing up for people with something warm and thought-through.
Why This Dish Works in Any Kitchen
Tetrazzini doesn't demand special equipment or obscure ingredients. Everything lives in a standard grocery store, and the technique is straightforward enough that you won't spend the whole time stressed about technique. It's also forgiving in ways that matter—if you like more sauce, add more. If you prefer it less cheesy, scale back the topping. The structure is solid enough to handle your preferences without falling apart.
How to Make This Your Own
The base recipe is a canvas. Some people add sautéed bell peppers for color and sweetness, or spinach for earthiness and nutrition. Others stir in sun-dried tomatoes, swap the wine for a splash of brandy, or use a mix of four cheeses instead of two. The magic is that the sauce stays creamy and the casserole stays cohesive no matter what you add, as long as you don't go wild with wet ingredients.
Serving and Storage Tips
This casserole is even better the next day when the flavors have had time to get to know each other. Reheat it gently in a 350°F oven, covered with foil for about 15 minutes, until it's warm through. It also freezes beautifully before baking—just add an extra 10 minutes to the baking time if cooking from frozen.
- If you're serving this to guests, bake it ahead and reheat it just before dinner so you're not stuck in the kitchen.
- A simple green salad and crusty bread are all you need on the side—nothing fights with the richness of the casserole.
- Save the wine you cooked with for sipping alongside dinner. Chardonnay or a light Pinot Noir are perfect matches.
Save Turkey Tetrazzini is the kind of dish that quietly solves problems. It turns leftovers into an elegant dinner, transforms an ordinary weeknight into something special, and always tastes like someone put thought into it. Make it for people you want to feed well.