Turkey Tetrazzini with Wine (Printable)

Comforting casserole of turkey, pasta, mushrooms, and cheese baked to golden perfection with creamy white wine sauce.

# What You'll Need:

→ 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

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook spaghetti until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onions and sauté for 2 minutes. Add mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over the vegetables and cook, stirring continuously, for 2 minutes to form a roux.
05 - Gradually whisk in the white wine, scraping browned bits from the pan, and simmer for 2 minutes. Add broth, milk, and cream, whisking until smooth. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes.
06 - Stir in thyme, nutmeg, kosher salt, and black pepper. Remove sauce from heat.
07 - Add cooked turkey, peas if using, and drained pasta to the sauce; toss to coat evenly. Mix in Parmesan and mozzarella or Gruyère cheese.
08 - Transfer the mixture to the prepared baking dish.
09 - In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the casserole.
10 - Bake for 25 to 30 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It's a sneaky way to make holiday leftovers taste intentional and restaurant-quality.
  • The entire thing comes together in under an hour, making it perfect for weeknight comfort without the fuss.
02 -
  • If your sauce looks thin after you add the cream, don't panic—it thickens more as it bakes and cools slightly. Over-thickening it now means a gluey casserole.
  • The nutmeg is not optional. It's what separates this from tasting like every other creamy pasta, and half the people eating it won't even know why they love it so much.
03 -
  • Brown the mushrooms in batches if your skillet is crowded. Crowding the pan steams them instead of browning them, and that one step changes everything about the final flavor.
  • Taste the sauce before you assemble the casserole. Once the pasta and turkey are in, it's harder to adjust the seasoning, but a small adjustment now is easy and makes a difference.
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