Turkey Tetrazzini White Wine (Printable version)

Tender turkey and pasta combined with mushrooms in a creamy white wine sauce with a golden crust.

# What You’ll Need:

→ Protein & Pasta

01 - 3 cups cooked turkey, shredded or diced
02 - 12 ounces spaghetti or linguine

→ Vegetables

03 - 8 ounces 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 tablespoons 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 teaspoon dried thyme
16 - 1/4 teaspoon freshly grated nutmeg
17 - 1/2 teaspoon kosher salt, plus more to taste
18 - 1/4 teaspoon black pepper

→ Topping

19 - 1/2 cup panko breadcrumbs
20 - 2 tablespoons unsalted butter, melted
21 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Boil salted water and cook spaghetti until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt 4 tablespoons butter. Add chopped onions and cook for 2 minutes, then add mushrooms and sauté until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Sprinkle flour over the vegetables and stir continuously, cooking for 2 minutes to form a roux.
05 - Gradually whisk in the dry white wine, scraping the skillet to release browned bits. Simmer for 2 minutes.
06 - Stir in broth, whole milk, and heavy cream, whisking until smooth. Bring mixture to a simmer and cook until slightly thickened, approximately 3 to 4 minutes.
07 - Add dried thyme, freshly grated nutmeg, kosher salt, and black pepper. Remove from heat.
08 - Fold in cooked turkey, peas if using, drained pasta, and both Parmesan and mozzarella or Gruyère cheeses. Toss gently to coat all components well.
09 - Transfer the mixture into the prepared baking dish, spreading evenly.
10 - In a small bowl, mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan cheese. Sprinkle uniformly over the casserole.
11 - Bake uncovered for 25 to 30 minutes until the topping is golden and bubbling. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It transforms plain leftovers into something that feels special enough for company.
  • The white wine adds a subtle richness that makes every bite taste a little fancy.
  • You can assemble it ahead and bake it later, which saved me more than once during hectic weeknights.
  • The crispy panko topping gives you that perfect textural contrast against the creamy pasta.
02 -
  • Don't skip the resting time after baking, it makes the difference between a saucy mess and a dish that holds its shape.
  • If your sauce looks too thick before baking, add a splash more broth, because it'll tighten up in the oven.
  • Grate your own cheese instead of using pre-shredded, the anti-caking agents in bagged cheese can make the sauce grainy.
03 -
  • Use a mix of Gruyere and mozzarella for the best balance of flavor and melt.
  • Toast the panko in a dry skillet for a minute before mixing it with butter, it deepens the flavor and guarantees crunch.
  • Taste the sauce before mixing in the pasta and turkey, because once it's all combined, it's harder to fix.
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