Turkey Tetrazzini with Wine (Print Version)

Creamy turkey and pasta baked with mushrooms and white wine, topped with a golden 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

# Steps to Follow:

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 - In a large skillet over medium heat, melt butter. Add onions and sauté for 2 minutes, then add mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook 1 minute more.
04 - Sprinkle flour over vegetables and cook, stirring, for 2 minutes.
05 - Gradually whisk in white wine, scraping up browned bits. Simmer for 2 minutes.
06 - Whisk in broth, milk, and cream until smooth. Bring to a simmer and cook until slightly thickened, about 3–4 minutes.
07 - Stir in thyme, nutmeg, salt, and pepper. Remove from heat.
08 - Fold in cooked turkey, peas if using, and drained pasta. Mix in Parmesan and mozzarella or Gruyère cheese until evenly combined.
09 - Pour mixture into the prepared baking dish, spreading evenly.
10 - Combine panko, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
11 - Bake 25 to 30 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

# Additional Tips::

01 -
  • It transforms holiday leftovers into a dish that tastes like you planned it all along.
  • The creamy white wine sauce soaks into every noodle, and no one will believe how easy it was to make.
  • It feeds a crowd, improves as leftovers, and feels fancy enough for guests.
02 -
  • Don't skip cooking your pasta al dente. Overcooked pasta turns to mush in the oven and the texture falls apart.
  • The sauce should coat a spoon before you add the pasta. If it's too thin, it'll taste watery instead of creamy after baking.
  • Taste and adjust seasoning before the casserole goes in the oven. The cheese and wine intensify as it bakes, so what tastes right now might be too salty later.
03 -
  • Make this the day before and refrigerate it unbaked. Bring it to room temperature before baking, which ensures even heating and prevents the edges from drying out while the center cooks.
  • If you want a crispier top, broil it for the last 2 minutes of baking. Watch it constantly because breadcrumbs burn fast under direct heat.
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