Turkey Tetrazzini with White Wine (Print Version)

Tender turkey, mushrooms, and pasta meld in a creamy white wine sauce with a golden cheese crust.

# Ingredient List:

→ Protein & Pasta

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

→ Vegetables

03 - 8 ounces 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 tablespoons 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 teaspoon dried thyme
16 - 1/4 teaspoon freshly grated nutmeg
17 - 1/2 teaspoon kosher salt, plus more to taste
18 - 1/4 teaspoon black pepper

→ Topping

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

# How-To Steps:

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 4 tablespoons butter in a large skillet over medium heat. Add chopped onions and sauté for 2 minutes. Add mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Sprinkle flour over the vegetables, stirring constantly, and cook for 2 minutes.
05 - Gradually whisk in the white wine, scraping browned bits from the pan, then simmer for 2 minutes.
06 - Add broth, milk, and cream while whisking until smooth. Bring to a simmer and cook until the sauce thickens slightly, about 3 to 4 minutes.
07 - Stir in dried thyme, grated nutmeg, kosher salt, and black pepper. Remove the skillet from heat.
08 - Add cooked turkey, peas if using, and drained pasta to the sauce. Toss to coat evenly. Fold in grated Parmesan and shredded mozzarella or Gruyère cheese.
09 - Transfer the mixture to the prepared baking dish.
10 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the topping evenly over the casserole.
11 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

# Helpful Tips:

01 -
  • It transforms leftover turkey into something elegant enough to serve guests without anyone guessing it's a repurposed meal.
  • The creamy white wine sauce is silky and sophisticated, but the whole thing comes together in under an hour.
  • One casserole feeds a crowd, and it actually tastes better the next day when the flavors have had time to settle.
02 -
  • Cook your pasta one minute shy of the package directions because it will finish cooking in the oven—overcooked pasta turns the whole dish mushy and disappointing.
  • Don't rush the sauce thickening step; if you try to bake it before it's properly thickened, it will be soupy.
  • The resting period after baking is non-negotiable; it gives the sauce time to set and makes plating so much easier.
03 -
  • Use freshly grated cheese if possible—pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly into the sauce.
  • The panko topping is everything; don't skip it or rush browning it, because it's the element that makes people remember this dish.
Go Back