Save to Pinterest The day after Thanksgiving, my kitchen smelled like yesterday's feast, and I had three pounds of shredded turkey looking at me from the fridge. My mom called asking what I was making for dinner, and I heard myself say tetrazzini without really thinking it through. Turns out, that improvised answer became the dish I've made every year since, a way to transform leftovers into something that feels intentional and elegant on its own.
I made this for my best friend's potluck once, nervous that a casserole wouldn't stand out next to everyone else's dishes. Twenty minutes in, people were coming back for seconds, asking for the recipe with their mouths still full. That's when I realized comfort food dressed up in cream sauce and melted cheese doesn't need to apologize for itself.
Ingredients
- Cooked turkey, 3 cups shredded or diced: Use whatever leftover turkey you have, or grab a rotisserie chicken if you're starting fresh. The shreds absorb the sauce better than large chunks.
- Spaghetti or linguine, 12 oz: Cook it just under al dente because it softens more in the oven. I learned this after a batch of mushy noodles.
- Cremini or white mushrooms, 8 oz sliced: Brown them properly so they release their moisture and concentrate their earthy flavor instead of steaming and turning rubbery.
- Yellow onion, 1 medium finely chopped: This is your flavor base. Don't skip it or rush it.
- Garlic, 2 cloves minced: Fresh garlic matters here, frozen or jarred tastes tinny in a dish this delicate.
- Frozen peas, 1 cup optional: I add them sometimes for color and a little sweetness, sometimes I skip them when I want the dish to feel richer.
- Unsalted butter, 4 tbsp: Use good butter. It's the foundation of your sauce.
- All-purpose flour, 1/4 cup: This thickens the sauce without making it gluey if you whisk it in properly.
- Whole milk, 2 cups: Don't use skim. The fat carries the flavor and makes the sauce luxurious.
- Heavy cream, 1/2 cup: This is what makes it taste like something worth making.
- Grated Parmesan, 1 cup for sauce plus 2 tbsp for topping: Real Parmesan, not the green can stuff. It melts smoother and tastes deeper.
- Shredded mozzarella or Gruyère, 1 cup: Gruyère is my preference because it has more character, but mozzarella works if that's what you have.
- Dry Chardonnay or dry white wine, 1/2 cup: Use something you'd actually drink. The wine's acidity brightens the rich cream sauce.
- Low-sodium chicken or turkey broth, 1 cup: This prevents the sauce from being all dairy. Taste it first and adjust salt at the end.
- Dried thyme, 1/2 tsp: Thyme has an earthy warmth that anchors all the other flavors.
- Freshly grated nutmeg, 1/4 tsp: Just a whisper of nutmeg. Too much tastes medicinal, too little and the sauce feels flat.
- Kosher salt and black pepper: Season in layers as you build the sauce. You can always add more.
- Panko breadcrumbs, 1/2 cup for topping: These stay crispy on top instead of getting soggy like regular breadcrumbs.
- Unsalted butter melted, 2 tbsp for topping: This keeps the crumb topping golden and prevents it from burning.
Instructions
- Get your oven ready and set up the pasta:
- Heat the oven to 375°F. While it preheats, boil salted water for the pasta and cook your spaghetti or linguine until it's just shy of tender—it should still have a tiny bit of resistance when you bite it. Drain it and set it aside. I always reserve a mug of pasta water in case I need to loosen the sauce later.
- Build your base with mushrooms and aromatics:
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add your finely chopped onion and let it soften for a couple of minutes until it turns translucent, then add the sliced mushrooms. Listen for the sizzle to become quieter as they release their water. Once they stop steaming and start to brown, about 5 minutes, stir in your garlic and cook for another minute until you smell it clearly.
- Create the roux and deglaze:
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes, coating everything evenly. The flour will absorb the butter and create a paste. Pour in the white wine and use your whisk to scrape up all those caramelized bits stuck to the bottom of the pan, then let it simmer for 2 minutes until the raw wine smell mellows out.
- Build your sauce with liquid and seasoning:
- Slowly pour in the broth while whisking to keep lumps from forming, then add the milk and cream the same way. Keep whisking until the sauce turns smooth and silky, then let it bubble gently for 3 to 4 minutes, stirring occasionally. It should thicken enough to coat the back of a spoon. Now add the thyme, nutmeg, salt, and pepper, stirring to blend everything in.
- Bring everything together:
- Remove the skillet from heat and fold in the cooked turkey, frozen peas if using, and drained pasta. Stir until every strand of pasta is coated. Add the 1 cup of Parmesan and 1 cup of mozzarella or Gruyère, stirring until the cheese melts into the sauce and everything looks creamy and cohesive.
- Top and bake until golden:
- Transfer the mixture to your greased 9x13-inch baking dish and spread it evenly. Combine the panko breadcrumbs with the 2 tablespoons of melted butter and 2 tablespoons of Parmesan, then scatter this mixture over the top. Bake for 25 to 30 minutes until the sauce is bubbling at the edges and the top is golden brown.
- Rest before serving:
- Let the casserole sit for 10 minutes after it comes out of the oven. This lets everything settle and makes it easier to portion without the whole thing falling apart onto the plate.
Save to Pinterest The thing about tetrazzini is that it transformed the way I think about leftovers. It's not stretching something to get through another day. It's taking what was already good and making it better, deeper, more intentional. Serving it feels generous, like you've spent more time than you actually did.
Choosing Your Cheese
I've tried this recipe with different cheese combinations, and it taught me that cheese is never just an ingredient in this dish. Gruyère brings a nutty sophistication and melts smoother than mozzarella. Mozzarella is milder and makes the dish creamier without competing with the wine. Some people mix half and half, which gives you both worlds. The bottom line is that one cup of cheese sounds like a lot until you taste how much flavor gets absorbed by the pasta and sauce.
The White Wine and Why It Matters
The Chardonnay isn't there to sound fancy. The acidity cuts through all that cream and keeps the dish from feeling heavy or one-note. I made this once with a sweeter wine because that's what I had open, and the whole thing tasted cloying. Now I always pick something dry and clean, something I'd actually drink. The wine cooks off but its brightness stays, and that's what makes you want a second serving.
Variations and Additions
This recipe is forgiving enough to handle additions without losing its character. I've stirred in sautéed spinach, roasted bell peppers, even fresh asparagus. The key is cooking any vegetables until they're tender first so they don't release water during baking. Some people add sun-dried tomatoes for acidity, or a teaspoon of Dijon mustard to deepen the savory notes. Whatever you add, remember that the dish is built around that creamy sauce and tender pasta, so don't go overboard.
- Sautéed spinach adds color and iron without changing the flavor profile.
- Bell peppers should be cooked until soft to prevent a raw bite.
- A splash of sherry vinegar at the end wakes up all the flavors if you feel like something is missing.
Save to Pinterest This is a dish that tastes like someone who knows how to cook made it, even though all you did was follow a few simple steps. Make it once for yourself, then make it for people you want to impress.
Common Recipe Questions
- → What type of pasta works best in this dish?
Long, thin pasta like spaghetti or linguine holds the creamy sauce well and blends seamlessly with the turkey.
- → Can I substitute the turkey with another protein?
Yes, rotisserie chicken is a great alternative that maintains the moist texture and flavor.
- → How is the creamy white wine sauce made?
Butter and flour are cooked into a roux, then whisked with dry Chardonnay, broth, milk, and cream to create a smooth, flavorful sauce.
- → What cheese options enhance the flavor?
Parmesan combined with mozzarella or Gruyère adds depth and melts into a rich, gooey texture.
- → How can I add more vegetables to the dish?
Sautéed bell peppers or fresh spinach can be stirred in for added color and nutrition.
- → What is the best way to achieve a crispy topping?
Toss panko breadcrumbs with melted butter and Parmesan before sprinkling evenly atop the casserole to bake until golden.