Turkey Tetrazzini with Wine

I stumbled into turkey tetrazzini by accident the December my in-laws stayed an extra three days. We had mountains of leftover turkey, and I was frantically Googling one-dish meals when I found a recipe that called for white wine. I had half a bottle of Chardonnay open on the counter, so I thought, why not? The smell that filled the kitchen that evening—butter, garlic, mushrooms, and that hint of wine—made everyone wander in asking what was different.

The first time I made this for my book club, I worried it was too simple. But when I set the bubbling dish on the table, the conversation stopped. Someone said it reminded her of her grandmother's casseroles, and another asked if I'd been hiding my culinary skills. I hadn't done anything fancy, just followed my instincts and tasted as I went. That night taught me that comfort food doesn't need to be complicated to feel like home.

Ingredients

• Cooked turkey: Shredded or diced leftovers work beautifully here, and the meat stays tender when folded into the sauce instead of baked from raw.
• Spaghetti or linguine: I cook mine just shy of al dente because it finishes in the oven, and nobody wants mushy pasta.
• Cremini or white mushrooms: Slice them evenly so they brown at the same rate, and don't crowd the pan or they'll steam instead of caramelize.
• Yellow onion and garlic: These build the aromatic base, and I've learned that cooking the onion first gives it time to soften before the garlic burns.
• Frozen peas: Optional, but they add little pops of sweetness and color without any extra work.
• Unsalted butter and all-purpose flour: This is your roux, the foundation of the creamy sauce, and stirring it for two full minutes takes away that raw flour taste.
• Whole milk and heavy cream: The combination gives you richness without being too thick, and I've tried using only milk—it just wasn't the same.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind, which I learned after one gritty batch.
• Mozzarella or Gruyère: Mozzarella melts into creamy strands, while Gruyère adds a nutty depth that makes people ask what your secret is.
• Dry white wine: A Chardonnay or Sauvignon Blanc works perfectly, and whatever you don't use in the dish, you can sip while you cook.
• Chicken or turkey broth: Low-sodium lets you control the salt level, especially important if your leftover turkey was already seasoned.
• Thyme, nutmeg, salt, and pepper: Just a pinch of nutmeg transforms the sauce from ordinary to something that feels restaurant-quality.
• Panko breadcrumbs: Mixed with melted butter and Parmesan, they bake into a golden, crunchy topping that everyone fights over.

Instructions

Prep your oven and dish:

Set your oven to 375°F (190°C) and grease a 9x13-inch baking dish. This step feels small, but having everything ready before you start cooking makes the whole process smoother.

Cook the pasta:

Boil your spaghetti in salted water until it's just al dente, then drain it. It'll finish cooking in the oven, so slightly underdone is exactly what you want.

Sauté the aromatics:

Melt the butter in a large skillet over medium heat, add the onions, and let them soften for about two minutes. Toss in the mushrooms and cook until they're golden and smell earthy, around five minutes, then stir in the garlic for one more minute.

Build the roux:

Sprinkle the flour over the vegetables and stir constantly for two minutes. This step thickens your sauce and cooks out that chalky flour flavor.

Deglaze with wine:

Pour in the white wine and use your whisk to scrape up any browned bits stuck to the pan. Let it simmer for two minutes until it smells bright and the alcohol cooks off.

Add the liquids:

Slowly whisk in the broth, milk, and cream until the mixture is smooth. Bring it to a gentle simmer and cook for three to four minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.

Season the sauce:

Stir in the thyme, nutmeg, salt, and pepper, then taste it. Adjust the seasoning now because once everything's mixed together, it's harder to fix.

Combine everything:

Remove the skillet from the heat and fold in the turkey, peas, and drained pasta, tossing until every strand is coated. Mix in the Parmesan and mozzarella or Gruyère, and watch it all melt together into something creamy and irresistible.

Transfer to the baking dish:

Spread the mixture evenly into your greased dish. It should look generous and a little messy, which is exactly right.

Make the topping:

In a small bowl, toss the panko with melted butter and Parmesan until every crumb is coated. Sprinkle it evenly over the casserole so every serving gets some of that golden crunch.

Bake and rest:

Slide the dish into the oven and bake for 25 to 30 minutes, until the top is bubbly and golden. Let it rest for 10 minutes before serving so the sauce can settle and you don't burn your tongue.

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One snowy Sunday, I made this for a neighbor who'd just had a baby. I delivered it still warm, and she texted me later that night saying it was the first meal she'd eaten sitting down in days. That's when I realized this dish isn't just about using up leftovers. It's about giving people something comforting when they need it most, a little bit of care baked into every cheesy, creamy bite.

Swaps and Substitutions

If you don't have turkey, rotisserie chicken works just as well and sometimes tastes even better because it's already juicy and seasoned. You can also use a mix of cheeses—swap in fontina or white cheddar for a sharper flavor, or try pecorino if you want something with a bit more bite. I've even made this with gluten-free pasta and a gluten-free flour blend for the roux, and it turned out beautifully, though you'll want to check your broth and wine labels to be safe.

Make-Ahead Magic

This casserole is a dream for busy nights because you can assemble it completely, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you're ready, let it sit at room temperature for about 20 minutes, then bake as directed, adding an extra five minutes if it's still cold in the center. I've even frozen it unbaked—just wrap it well in plastic and foil, freeze for up to two months, and bake it straight from frozen at 350°F for about an hour, covered for the first 40 minutes.

Serving and Pairing Ideas

I love serving this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and a crusty baguette for soaking up any extra sauce. A glass of the same Chardonnay you used in the dish ties everything together, though a light Pinot Noir works beautifully too if you prefer red. If you want to add more vegetables without making a separate side, toss in some sautéed bell peppers or a handful of fresh spinach right before baking.

• Let the casserole cool completely before covering and refrigerating leftovers, which keep for up to three days.
• Reheat individual portions in the microwave or the whole dish covered in foil at 350°F until warmed through.
• If the top starts browning too quickly in the oven, tent it loosely with foil for the last 10 minutes of baking.

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This dish has become my go-to whenever I need to feed people without overthinking it. It's warm, it's reliable, and it always feels like a hug on a plate.

Frequently Asked Questions

→ What type of pasta works best?

Long pasta like spaghetti or linguine holds the sauce well and layers smoothly in the casserole for even cooking.

→ Can I substitute the turkey with other proteins?

Yes, rotisserie chicken or leftover cooked poultry work well, offering similar texture and flavor.

→ How does white wine affect the flavor?

Dry white wine adds acidity and depth, enhancing the creamy sauce without overpowering the other ingredients.

→ What kind of cheese is best for topping?

Parmesan combined with mozzarella or Gruyère melts beautifully and browns to create a crisp, savory crust.

→ Can I add vegetables to increase nutrition?

Sautéed bell peppers, spinach, or frozen peas can be stirred in for added color, texture, and nutrients.

→ How to avoid a soggy topping?

Mixing melted butter with breadcrumbs and cheese before sprinkling helps achieve a golden, crunchy topping.