Turkey Tetrazzini with Wine (Print Version)

Elegant casserole featuring turkey, mushrooms, pasta, and a rich white wine sauce baked with a cheese crust.

# 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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook spaghetti until just al dente. Drain and set aside.
03 - Melt 4 tablespoons butter in a large skillet over medium heat. Sauté onions for 2 minutes, then add mushrooms and cook 5 minutes until softened and lightly browned. Stir in garlic and cook for 1 more minute.
04 - Sprinkle flour over vegetables and cook, stirring continuously for 2 minutes.
05 - Gradually whisk in white wine, scraping browned bits from pan. Simmer for 2 minutes.
06 - Whisk in broth, whole milk, and heavy cream until smooth. Simmer until slightly thickened, about 3 to 4 minutes.
07 - Stir in dried thyme, freshly grated nutmeg, kosher salt, and black pepper. Remove from heat.
08 - Fold in cooked turkey, peas if desired, and drained pasta to the sauce. Mix in Parmesan and mozzarella or Gruyère cheeses.
09 - Pour the mixture evenly into the prepared baking dish.
10 - Combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over casserole.
11 - Bake uncovered for 25 to 30 minutes until sauce is bubbly and topping is golden brown. Let rest 10 minutes before serving.

# Additional Tips::

01 -
  • It turns dry leftover turkey into something so creamy and rich you'll forget it wasn't the main event.
  • The white wine adds a brightness that keeps the dish from feeling heavy, even with all that cheese.
  • You can assemble it hours ahead and just slide it in the oven when you're ready.
  • It's fancy enough for company but forgiving enough for a weeknight.
02 -
  • Don't skip the resting time after baking, cutting into it too soon makes it soupy and all that beautiful sauce just pools on the plate.
  • If your sauce looks too thick before baking, add a splash more broth or milk, it will tighten up in the oven.
  • Use a mix of dark and white turkey meat for the best flavor and moisture.
03 -
  • Toast your panko in a dry skillet for a minute before mixing it with butter, it adds an extra layer of crunch.
  • Reserve a little pasta water before draining, you can use it to loosen the sauce if it gets too thick.
  • If you're making this ahead, assemble everything but hold off on the panko topping until right before baking so it stays crispy.
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