Save to Pinterest I used to think turkey tetrazzini was something only restaurants could pull off, until one Boxing Day when I had a fridge full of leftover turkey and no energy for anything complicated. I threw together what I had, poured in some wine I'd been sipping, and somehow ended up with this creamy, golden casserole that my family still requests every year. The smell of mushrooms browning in butter and wine simmering into the sauce turned my kitchen into the coziest place on earth. Now it's my go-to when I want comfort without fuss. It tastes like you spent hours, but really, it's just good ingredients doing their thing.
The first time I made this for friends, I was nervous because casseroles can feel too homey, but when I pulled it out of the oven with that golden crust crackling, everyone went quiet. One friend said it reminded her of her grandmother's cooking, which is the highest compliment I've ever gotten. We ate it straight from the dish with crusty bread and more wine, and I realized that some recipes don't need to be fancy to feel like an occasion. The leftovers were even better the next day, which almost never happens.
Ingredients
- Cooked turkey: Leftover roast turkey is perfect here, but rotisserie chicken works just as well if you're not post-holiday.
- Spaghetti or linguine: Don't overcook it, because it'll soften more in the oven and you want it to hold its shape.
- Cremini or white mushrooms: Slice them evenly so they brown at the same rate and release that earthy sweetness.
- Yellow onion: Chop it fine so it melts into the sauce and adds background sweetness without chunks.
- Garlic: Fresh is best, minced right before you add it so the flavor stays bright.
- Frozen peas: They add color and a pop of sweetness, but you can skip them if you're not a pea person.
- Unsalted butter: You'll use it twice, once for the sauce and once for the topping, so don't skimp.
- All-purpose flour: This thickens the sauce into that velvety base that coats every strand of pasta.
- Whole milk: It gives body without being too heavy, though you can use 2 percent in a pinch.
- Heavy cream: Just half a cup makes everything luscious and ties the flavors together.
- Grated Parmesan cheese: Use the good stuff if you can, it makes a noticeable difference in depth.
- Shredded mozzarella or Gruyere cheese: Gruyere is nuttier and more complex, mozzarella is milder and melts beautifully.
- Dry Chardonnay or other dry white wine: Whatever you'd drink with dinner works here, just avoid anything too sweet.
- Low-sodium chicken or turkey broth: Homemade is lovely, but a good box broth does the job without oversalting.
- Dried thyme: A little goes a long way, it adds warmth without taking over.
- Freshly grated nutmeg: This is the secret ingredient that makes people ask what's in here.
- Kosher salt and black pepper: Season as you go, tasting before it goes in the oven.
- Panko breadcrumbs: They stay crispier than regular breadcrumbs and give you that satisfying crunch.
- Melted butter for topping: It helps the panko turn golden and irresistible.
- Extra Parmesan for topping: Adds a salty, cheesy crust that everyone fights over.
Instructions
- Preheat and prep your dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish so nothing sticks. This step is easy to forget, but it matters when you're serving.
- Cook the pasta:
- Boil your spaghetti in well-salted water until it's just al dente, then drain it. It'll cook more in the oven, so underdoing it slightly is the move.
- Saute the aromatics:
- Melt the butter in a large skillet and add the onions, letting them soften for a couple of minutes. Toss in the mushrooms and cook until they've browned and released their moisture, then stir in the garlic for just a minute.
- Build the roux:
- Sprinkle the flour over everything and stir it around for two minutes. It'll look pasty at first, but that's how you get a smooth sauce later.
- Deglaze with wine:
- Pour in the white wine and scrape up all the browned bits from the bottom of the pan. Let it bubble and reduce for a couple of minutes so the alcohol cooks off and the flavor concentrates.
- Add the liquids:
- Whisk in the broth, milk, and cream slowly so no lumps form. Bring it to a gentle simmer and let it thicken for about four minutes, stirring occasionally.
- Season the sauce:
- Stir in the thyme, nutmeg, salt, and pepper, then taste it. This is your chance to adjust before everything gets mixed in.
- Combine everything:
- Take the skillet off the heat and fold in the turkey, peas, cooked pasta, Parmesan, and mozzarella. Toss it all together until every piece is coated in that creamy sauce.
- Transfer to baking dish:
- Pour the whole mixture into your greased dish and spread it out evenly. It should look generous and a little messy, that's the charm.
- Make the topping:
- In a small bowl, mix the panko, melted butter, and Parmesan until it's crumbly and moist. Sprinkle it evenly over the casserole so every spoonful gets some crunch.
- Bake until golden:
- Slide it into the oven and bake for 25 to 30 minutes, until it's bubbly around the edges and the top is golden brown. Let it rest for 10 minutes before serving so it sets up and doesn't run everywhere.
Save to Pinterest One winter evening, I made this for my mom after she'd had a long week, and she sat at the table with a bowl of it and didn't say much, just ate slowly and smiled. Later she told me it reminded her of something her own mother used to make, which I hadn't known. Food has this way of unlocking memories you didn't realize you were carrying. Now whenever I make tetrazzini, I think of her sitting there in the warm kitchen light, and I'm glad I learned how to make something that can do that.
How to Store and Reheat Leftovers
Let the casserole cool completely before covering it tightly with foil or transferring it to an airtight container. It'll keep in the fridge for up to four days, and honestly, the flavors deepen overnight. When you reheat it, add a splash of milk or broth to loosen the sauce, then warm it gently in the oven at 350°F until heated through. The microwave works too, but the topping won't stay as crispy.
Swaps and Substitutions That Work
If you don't have turkey, shredded rotisserie chicken or even leftover ham can step in beautifully. You can swap the spaghetti for egg noodles or penne if that's what you've got, just adjust the cooking time so it stays firm. For a lighter version, use half-and-half instead of heavy cream, though you'll lose a bit of richness. If you're out of white wine, an extra half cup of broth with a squeeze of lemon juice will mimic that brightness.
Make-Ahead and Freezing Tips
This casserole is a dream for making ahead. Assemble it completely, cover it tightly with foil, and refrigerate for up to 24 hours before baking. If you want to freeze it, do so before baking, wrapped well in plastic and foil, and it'll keep for up to three months. Thaw it overnight in the fridge, then bake as directed, adding an extra 10 minutes if it's still cold in the center.
- Don't add the panko topping until right before baking, or it'll get soggy.
- Label your frozen casserole with the date and baking instructions so future you doesn't have to guess.
- If baking from frozen without thawing, cover it with foil and bake at 350°F for about an hour, then uncover and finish browning.
Save to Pinterest This is the kind of dish that makes people feel taken care of, and it doesn't ask much of you in return. Whether it's a weeknight or a holiday leftover situation, it just works.
Recipe FAQs
- → Can I use chicken instead of turkey?
Yes, rotisserie chicken or leftover cooked chicken works well as a substitute for turkey.
- → What type of pasta is best for this dish?
Long pasta like spaghetti or linguine holds the sauce nicely and works best in this casserole.
- → Is it possible to add extra vegetables?
Absolutely, sautéed bell peppers or spinach can be added for more color and nutrients.
- → What wine pairs well with this casserole?
A dry Chardonnay or light Pinot Noir complements the creamy white wine sauce beautifully.
- → How can I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking for a golden crust.