Turkey Tetrazzini with Wine (Print view)

Savory turkey, mushrooms, and pasta baked with a creamy white wine sauce and golden cheese crust.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

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 of butter in a large skillet over medium heat. Add chopped onions and sauté for 2 minutes. Add sliced mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Sprinkle flour over the vegetables and cook, stirring continuously, for 2 minutes.
05 - Gradually whisk in white wine, scraping up any browned bits from the pan, and simmer for 2 minutes.
06 - Add broth, whole milk, and heavy cream while whisking to maintain smoothness. Bring to a simmer and cook until sauce slightly thickens, approximately 3 to 4 minutes.
07 - Stir in dried thyme, freshly grated nutmeg, kosher salt, and black pepper. Remove from heat.
08 - Fold cooked turkey, optional peas, and drained pasta into the sauce. Mix in grated Parmesan and shredded mozzarella or Gruyère cheese evenly.
09 - Transfer the mixture into the prepared baking dish.
10 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the casserole. Bake for 25 to 30 minutes until bubbly with a golden crust.
11 - Allow casserole to rest for 10 minutes before serving to set flavors.

# Expert Suggestions:

01 -
  • It transforms simple leftovers into something restaurant-worthy that feels special without fussy technique.
  • The white wine sauce is silky and rich, the kind of comfort that makes you want to linger over dinner.
  • It's forgiving enough to adapt based on what's in your pantry, yet elegant enough to serve to guests.
02 -
  • Don't skip the roux step or use cornstarch instead; the flour cooked with butter creates a sauce with proper body and silkiness that thickens as it cools, holding the casserole together.
  • Taste the sauce before it goes into the oven, because seasoning during the final bake never works the same way—salt now, adjust after.
  • The mushrooms must be cooked long enough to brown slightly; raw or barely cooked mushrooms will taste watery and ruin the elegance of the dish.
03 -
  • Use freshly grated Parmesan and real Gruyère if you can—pre-grated cheese contains anti-caking agents that prevent a smooth, silky sauce.
  • Keep the heat at medium while making the sauce; high heat can cause the milk to break or the sauce to become grainy instead of creamy.
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