Turkey Tetrazzini with Wine (Print Version)

A warm casserole featuring turkey, mushrooms, pasta, and creamy white wine sauce topped with a crispy 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. Grease a 9x13-inch baking dish.
02 - Cook spaghetti in salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt 4 tbsp butter. 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 and cook, stirring continuously, for 2 minutes to form a roux.
05 - Gradually whisk in the white wine, scraping up any browned bits from the pan, then simmer for 2 minutes.
06 - Add chicken broth, whole milk, and heavy cream. Whisk until smooth and bring to a simmer. Cook until the sauce slightly thickens, about 3 to 4 minutes.
07 - Stir in dried thyme, nutmeg, kosher salt, and black pepper. Remove the sauce from heat.
08 - Add cooked turkey, frozen peas if using, and drained pasta to the sauce. Toss thoroughly to coat. Mix in grated Parmesan and shredded mozzarella or Gruyère cheeses.
09 - Transfer the mixture into the prepared baking dish, spreading evenly.
10 - In a small bowl, combine panko breadcrumbs, melted butter, and 2 tbsp grated Parmesan cheese. Sprinkle evenly over the casserole.
11 - Bake the casserole in the preheated oven for 25 to 30 minutes until bubbly and golden on top. Allow to rest for 10 minutes before serving.

# Additional Tips::

01 -
  • It turns leftovers into something that feels like a special occasion without any fuss.
  • The creamy white wine sauce has just enough richness to feel indulgent but not heavy.
  • You can assemble it ahead and bake it when guests arrive, which has saved me more than once.
  • The golden panko crust adds a satisfying crunch that makes every bite interesting.
02 -
  • Don't skip the resting time after baking—the sauce needs those 10 minutes to thicken up, or you'll end up with a soupy mess on the plate.
  • If your sauce looks too thick before baking, add a splash more broth or milk because the oven will reduce it further.
  • Use freshly grated Parmesan instead of pre-shredded, which has anti-caking agents that can make your sauce grainy.
03 -
  • Reserve a little pasta water before draining—if your sauce seems too thick when mixing, a splash of that starchy water loosens it perfectly.
  • Toast your panko in a dry skillet for a minute before mixing it with butter for an even deeper, nuttier crunch on top.
  • Taste your turkey before adding it—if it's already well-seasoned from the first meal, hold back on the salt in the sauce.
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