Pin it I stumbled onto this recipe the week after Thanksgiving, staring at a fridge full of turkey and zero inspiration. A neighbor mentioned tetrazzini in passing, and I dug up a half-remembered version my aunt used to make. The white wine was my own addition, a glass I had open on the counter, and it turned the whole dish silky and bright in a way I didn't expect.
The first time I served this, I had friends over on a cold January night. They walked in expecting soup or sandwiches, and when I pulled this bubbly, golden casserole out of the oven, the kitchen smelled like a restaurant. We ate it straight from the dish with crusty bread, and someone said it tasted like something their grandmother would have made. That stuck with me.
Ingredients
- Cooked turkey: Use leftovers or rotisserie chicken, dark meat keeps it moist and flavorful.
- Spaghetti or linguine: Cook it just shy of al dente since it bakes further in the sauce.
- Cremini or white mushrooms: Slice them thin so they melt into the sauce and add that earthy depth.
- Yellow onion and garlic: Sauté until soft and fragrant, they build the flavor base for everything.
- Frozen peas: Optional but they add little pops of sweetness and color.
- Unsalted butter: You need it twice, once for the roux and once for the crispy topping.
- All-purpose flour: This thickens the sauce, cook it long enough to lose the raw taste.
- Whole milk and heavy cream: The combination makes it rich without being too heavy.
- Parmesan cheese: Use freshly grated, the pre-shredded stuff doesn't melt the same way.
- Mozzarella or Gruyère: Gruyère adds a nutty note, mozzarella keeps it mild and stretchy.
- Dry white wine: A Chardonnay works beautifully, it deglazes the pan and brightens the whole sauce.
- Chicken or turkey broth: Low-sodium lets you control the salt, especially if your turkey is already seasoned.
- Dried thyme and nutmeg: Just a pinch of each, they add warmth without overpowering.
- Kosher salt and black pepper: Taste as you go, the cheese adds salt too.
- Panko breadcrumbs: Mix them with melted butter and Parmesan for a crunchy, golden crust.
Instructions
- Preheat and prep:
- Set your oven to 375°F and grease a 9x13-inch baking dish. This is the time to get everything ready so you're not scrambling later.
- Cook the pasta:
- Boil spaghetti in salted water until just al dente, then drain and set aside. It will finish cooking in the oven, so don't overdo it now.
- Sauté the vegetables:
- Melt 4 tablespoons of butter in a large skillet over medium heat, add onions and cook for 2 minutes, then toss in mushrooms and cook until they're soft and lightly browned, about 5 minutes. Stir in garlic and let it cook for 1 minute until fragrant.
- Make the roux:
- Sprinkle flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and forms the base of your sauce.
- Deglaze with wine:
- Pour in the white wine, whisking and scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until it reduces slightly.
- Build the sauce:
- Gradually whisk in broth, milk, and cream until smooth, then bring to a simmer and cook for 3 to 4 minutes until it thickens just enough to coat the back of a spoon. Stir in thyme, nutmeg, salt, and pepper, then remove from heat.
- Combine everything:
- Add cooked turkey, peas if using, and drained pasta, tossing well to coat. Mix in 1 cup Parmesan and 1 cup mozzarella or Gruyère until melted and creamy.
- Transfer to baking dish:
- Pour the mixture into your prepared dish and spread it evenly.
- Add the topping:
- In a small bowl, combine panko, melted butter, and 2 tablespoons Parmesan, then sprinkle it evenly over the casserole. This is what gives you that irresistible golden crust.
- Bake and rest:
- Bake for 25 to 30 minutes until bubbly and golden on top. Let it rest for 10 minutes before serving so the sauce can set and you don't burn your mouth.
Pin it There was one night I made this for a potluck and forgot to label it. People kept asking what it was, and when I said turkey tetrazzini, half of them had never heard of it. By the end of the night, the dish was scraped clean and three people asked for the recipe. It became my go-to whenever I wanted to impress without stress.
Swaps and Variations
If you don't have turkey, rotisserie chicken works perfectly and saves even more time. I've also used leftover ham around the holidays, and it adds a salty sweetness that's really nice. For a lighter version, swap half the cream for more broth, though you lose a bit of that luxurious feel. You can also add sautéed bell peppers or a handful of spinach for extra vegetables without changing the dish too much.
Make-Ahead Magic
This is one of those dishes that gets better when you make it ahead. Assemble the whole thing, cover it tightly, and refrigerate for up to 24 hours before baking. Just add 10 minutes to the bake time if it's going in cold. I've even frozen it unbaked, wrapped in foil, and baked it straight from frozen at 350°F for about an hour, covered for the first 30 minutes. It's a lifesaver on nights when I need dinner to just happen.
Serving and Pairing Ideas
This casserole is rich enough to be the star, so I usually keep sides simple. A crisp green salad with lemon vinaigrette cuts through the creaminess, and garlic bread is always a hit for soaking up extra sauce. If you want to go all out, roasted asparagus or green beans add a nice contrast. A glass of Chardonnay echoes the wine in the dish, or a light Pinot Noir if you prefer red.
- Let leftovers cool completely before covering and refrigerating, they'll keep for 3 days.
- Reheat individual portions in the microwave or the whole dish covered in the oven at 350°F until warmed through.
- If the top starts browning too fast while baking, tent it loosely with foil for the last 10 minutes.
Pin it This dish turned leftovers into something I actually look forward to, and it's become a tradition the week after every big holiday meal. I hope it does the same for you.
Recipe FAQs
- → Can chicken be used instead of turkey?
Yes, substituting rotisserie chicken works well, maintaining the dish's flavor and texture.
- → What type of pasta is best for this dish?
Spaghetti or linguine are ideal as they absorb the sauce nicely and hold up during baking.
- → How do mushrooms affect the flavor?
The sautéed mushrooms add earthiness and a savory depth that complements the creamy sauce.
- → Can I prepare this in advance?
Yes, assemble the casserole and refrigerate before baking. Bake just before serving for best results.
- → What wine pairs best with this dish?
A dry Chardonnay or a light Pinot Noir pairs perfectly, enhancing the creamy and savory notes.
- → How to achieve a crispy topping?
The mixture of panko breadcrumbs, melted butter, and Parmesan cheese creates a golden and crunchy crust when baked.