Pin It My sister called me the day after Thanksgiving in a mild panic: she had this beautiful turkey carcass and wanted to transform it into something that didn't feel like leftovers. I remembered my grandmother's tetrazzini, that creamy, golden baked casserole that somehow made you forget you were eating the same bird twice. That conversation stuck with me, and now whenever I have turkey on hand, I reach for this recipe. It's the kind of dish that turns yesterday's dinner into something entirely new and somehow even more comforting.
I made this for my book club once, thinking it was a safe, impressive main course. One of my friends took a bite and went completely quiet for a moment, then asked for the recipe. She said it reminded her of what her mother used to make, and suddenly everyone at the table was sharing their own comfort food stories. That's when I realized tetrazzini isn't really about the ingredients—it's about creating a moment where people feel taken care of.
Ingredients
- Cooked turkey: Three cups shredded or diced, ideally from a roasted bird you've made yourself, but rotisserie chicken works beautifully if you're short on time.
- Spaghetti or linguine: Twelve ounces gives you the right ratio of pasta to sauce—don't use anything too thick or the dish becomes stodgy.
- Cremini or white mushrooms: Eight ounces, sliced thin so they release their moisture and blend seamlessly into the sauce.
- Yellow onion: One medium, finely chopped, acts as the flavor foundation that nobody notices but everyone tastes.
- Garlic: Just two minced cloves—enough to whisper in the background without shouting.
- Frozen peas: One cup optional, but I've learned they add a little sweetness and texture that keeps things from feeling too heavy.
- Unsalted butter: Four tablespoons for the roux, plus two more for the topping, gives the sauce its luxurious body.
- All-purpose flour: Quarter cup acts as the thickening agent that transforms liquid into velvet.
- Whole milk and heavy cream: Two cups milk plus half a cup cream creates the signature richness—don't skimp and use all milk.
- Parmesan and mozzarella or Gruyère: Two cups total, one cup mixed into the sauce and another for topping, builds complex cheese flavor throughout.
- Dry Chardonnay: Half a cup adds brightness and a gentle acidity that cuts through the richness.
- Chicken or turkey broth: One cup ties everything together with savory depth.
- Thyme, nutmeg, salt, and pepper: These seasonings are restrained on purpose—they enhance rather than dominate.
- Panko breadcrumbs: Half a cup mixed with melted butter creates that golden, crispy topping everyone fights over.
Instructions
- Set the stage:
- Preheat your oven to 375 degrees and grease a nine-by-thirteen-inch baking dish with butter or cooking spray. Having your mise en place ready—pasta cooked and drained, turkey ready, vegetables prepped—makes the next steps feel less frantic.
- Build your flavor base:
- Melt four tablespoons of butter in a large skillet over medium heat, then add your chopped onion and let it soften for about two minutes. Once the onion turns translucent, add your sliced mushrooms and let them release their moisture, browning gently for five minutes until they've lost their rawness and started to caramelize at the edges.
- Bloom the flour:
- Add your minced garlic and cook for just a minute to wake it up, then sprinkle the flour over everything. Stir constantly for two minutes—this step cooks the flour and prevents lumps from forming later.
- Deglaze with wine:
- Pour in your Chardonnay slowly while whisking, scraping the bottom of the pan to loosen all those browned, flavorful bits. Simmer for two minutes and notice how the wine's acidity softens the onions further and adds a subtle complexity.
- Create the sauce:
- Gradually whisk in your broth, then milk, then cream, stirring until you have a smooth, silky mixture. Bring to a gentle simmer and cook for three to four minutes until it thickens enough that you can see your whisk lines hold for a second before disappearing back into the sauce.
- Season and finish the sauce:
- Stir in your thyme, a generous pinch of nutmeg that somehow makes everything taste richer, and your salt and pepper. Taste it and adjust—this sauce is the heart of the dish, so spend a moment making sure it's balanced.
- Combine everything:
- Remove from heat and add your shredded turkey, cooked pasta, peas if you're using them, and one cup each of Parmesan and mozzarella or Gruyère. Toss everything together gently but thoroughly so every strand of pasta gets coated with that creamy sauce.
- Transfer to the casserole:
- Pour and scrape the entire mixture into your prepared baking dish, spreading it evenly. You want an even layer so it bakes uniformly.
- Create the topping:
- In a small bowl, mix together your panko breadcrumbs, two tablespoons of melted butter, and two tablespoons of Parmesan cheese. This mixture will toast in the oven and turn into a golden, crunchy lid.
- Bake until golden:
- Sprinkle the panko mixture evenly over the top and bake for twenty-five to thirty minutes until the edges are bubbling, the top is golden brown, and you can smell that wonderful aroma of browned cheese and breadcrumbs. Let it rest for ten minutes before serving—this allows the sauce to set slightly so it doesn't run all over the plate.
Pin It I brought this to a potluck years ago when I was still finding my way in the kitchen, genuinely nervous about whether anyone would like it. A coworker I'd never really spoken to came back for seconds and told me her family made something similar when she was growing up, and suddenly we had something to talk about beyond office small talk. That's when I understood that food isn't really about impressing people—it's about creating a bridge.
Why This Casserole Works
There's a reason casseroles have endured for generations: they're honest, forgiving, and they make your home smell incredible while you wait for them to bake. This tetrazzini specifically works because it respects each ingredient. The mushrooms and onions build umami depth, the white wine adds brightness without heaviness, the sauce clings to every piece of pasta and turkey, and the panko topping provides contrast that makes every bite interesting. It's a dish that tastes like you spent hours on it but comes together quickly enough for a weeknight.
Making It Your Own
The beauty of tetrazzini is that it welcomes improvisation. I've added sautéed bell peppers, fresh spinach stirred in at the last moment, a handful of chopped fresh herbs, or even a splash of sherry instead of Chardonnay. The core structure is solid enough to handle variations, so don't feel locked into the exact ingredient list. Some people swear by adding a touch of Dijon mustard to the sauce, others layer in fresh thyme instead of dried. The recipe adapts to what you have and what you love.
Serving and Storing
Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or alongside roasted vegetables if you want something heartier on the plate. A glass of Chardonnay or a lighter Pinot Noir makes the meal feel special without being fussy. Leftovers reheat beautifully in a low oven covered with foil, and honestly, the flavors meld overnight so day-old tetrazzini might be even better than freshly baked.
- Store in an airtight container in the refrigerator for up to four days, or freeze for up to three months.
- If reheating from frozen, thaw overnight and bake covered at 350 degrees until warmed through, about twenty minutes.
- The topping will lose some crunch when stored, so you might toss a fresh panko mixture on top before reheating if you want that textural contrast back.
Pin It This recipe has become my default when someone needs comfort food, when I want to feel like I'm taking care of people, or when I'm standing in front of an open refrigerator wondering what to do with leftovers. It never fails.
Recipe FAQs
- → What type of pasta works best for this dish?
Long pasta such as spaghetti or linguine is ideal as it holds the creamy sauce well and complements the texture of the turkey and mushrooms.
- → Can I use a different protein instead of turkey?
Yes, shredded rotisserie chicken works well and offers a similar texture and flavor profile.
- → How do I achieve a golden crust on top?
Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle evenly before baking to create a crispy, golden topping.
- → Is it necessary to use white wine in the sauce?
White wine adds depth and acidity but can be substituted with extra broth for a milder flavor.
- → How can I add more vegetables to the dish?
Sautéed bell peppers, spinach, or peas can be incorporated to increase vegetable content and add varied textures.