Turkey Tetrazzini with Mushrooms

My sister called on a Tuesday evening with leftover turkey from her holiday dinner, asking if I knew what to do with it besides sandwiches. I remembered my grandmother's cream sauce technique—the way she'd brown mushrooms until they deepened into something almost sweet—and suddenly this dish came together in my mind. That night, I created something that felt both nostalgic and entirely new, a way to transform those modest leftovers into something golden and bubbling that made the whole kitchen smell like comfort.

I made this for friends on a rainy Saturday, and watching them go quiet for a moment when they tasted it—that brief pause before someone said they'd never had anything quite like it—reminded me why I love cooking for people. The golden crust caught the light, and the steam rising from the pasta carried hints of thyme and nutmeg. It became the kind of dish that lingers in conversation long after dinner ends.

Ingredients

• Turkey: Three cups of shredded or diced cooked turkey forms the heart here—use whatever you have, whether it's from roasting or leftover holiday bird, and don't stress about it being perfectly uniform.
• Spaghetti or linguine: Twelve ounces of pasta gives you enough to balance the sauce without drowning it; thinner strands catch the cream better than thick tubes.
• Cremini or white mushrooms: Two cups sliced and browned until they caramelize transforms them from boring to deeply savory—this is where the real magic happens.
• Onion and garlic: One medium onion and two cloves minced create the aromatic base, nothing fancy, just clean flavor.
• Frozen peas: Half a cup adds brightness and a slight textural contrast, though you can skip them if you prefer simplicity.
• Unsalted butter: Four tablespoons start the roux, and a bit more goes into the breadcrumb topping for extra richness.
• Whole milk and heavy cream: Two cups milk and one cup cream create a sauce that's silky without being heavy, thick without being gluey.
• Parmesan and mozzarella: Half cup grated Parmesan mixed into the sauce plus extra for topping, and one cup mozzarella or Swiss cheese melts into something rich and binding.
• All-purpose flour: A quarter cup thickens the sauce—it sounds simple because it is, and that's exactly the point.
• Dry white wine: Half a cup optional but worth using; it adds a subtle brightness that cuts through the cream.
• Chicken broth: Half a cup keeps the sauce from becoming too dense, letting flavors move around the plate.
• Thyme and nutmeg: Half teaspoon dried thyme and a quarter teaspoon nutmeg—nutmeg is the secret whisper that makes people ask what you put in it.
• Breadcrumbs: Half cup panko mixed with melted butter and extra Parmesan creates that golden crust everyone fights over.

Instructions

Set the stage:

Preheat your oven to 375°F and grease a 9x13-inch baking dish with a bit of butter or oil so nothing sticks when it comes time to serve.

Cook the pasta:

Bring a pot of salted water to a boil and cook your pasta until it's just shy of tender—al dente means it'll finish cooking in the oven, staying a little springy rather than turning to mush.

Brown the mushrooms:

Melt butter in a large skillet over medium heat, then add your sliced mushrooms and chopped onion. Let them sit undisturbed for a minute or two so they brown properly instead of steaming, stirring only occasionally until they're golden and smell incredible—about seven minutes total.

Build the base:

Add your minced garlic and cook just until fragrant, then sprinkle flour over everything and stir for two minutes. This blooms the flour so it thickens the sauce instead of making it lumpy.

Create the sauce:

Pour in the wine if you're using it and let it bubble for a moment, then whisk in the chicken broth, milk, and cream slowly while stirring constantly. Watch it thicken into something silky and luxurious—this usually takes three to five minutes and you'll feel it happen.

Season and combine:

Add thyme, nutmeg, salt, and pepper, then remove from heat and stir in your Parmesan and mozzarella until melted. Fold in the turkey and peas gently so you don't shred the meat, then pour everything over the cooked pasta and toss until every strand is coated.

Prepare for baking:

Pour the whole mixture into your prepared baking dish, then mix breadcrumbs with a tablespoon of melted butter and extra Parmesan in a small bowl and scatter it evenly over the top. This crust is what transforms it from simple to show-stopping.

Bake until golden:

Bake uncovered for 25 to 30 minutes until the top is golden brown and you can see it bubbling around the edges. Let it rest for ten minutes—this sounds like you're being patient, but it's actually letting everything set so it holds together when you serve it.

Pin it

There's a moment near the end of cooking when the kitchen fills with this golden aroma—butter, cream, nutmeg, and something deeply savory from the mushrooms—and that's when you know you've made something real. My nephew, who usually picks at everything, asked for seconds and then thirds, and my sister caught my eye across the table with that look that meant this was going into our family rotation.

The Mushroom Magic

Mushrooms are doing something important here that goes beyond just being an ingredient. When you brown them properly instead of rushing through a quick sauté, they develop a depth that the cream sauce builds on rather than covers up. I've learned that cremini mushrooms have more flavor than white buttons, but if that's what you have, use them—they'll still transform into something special under heat and time.

Making It Your Own

The beautiful thing about this dish is that it's forgiving in the way that great comfort food should be. I've made it with chicken when turkey wasn't around, added sautéed spinach for color, even thrown in some caramelized leeks when I had them on hand. The structure stays the same, but the details are yours to adjust based on what's in your kitchen and what sounds good to you.

Serving and Storage

This dish tastes wonderful fresh from the oven, but it also reheats beautifully, which is one of its secret superpowers. Leftover tetrazzini can be gently warmed in a 325°F oven, covered loosely so the top doesn't dry out, or even eaten cold the next day if you're in a hurry. It pairs beautifully with a simple green salad and crusty bread to soak up any extra sauce, or just serve it on its own with a light white wine if you're looking to keep dinner simple.

• Store leftovers in an airtight container in the refrigerator for up to three days, and it actually tastes richer the next day as flavors settle.
• You can assemble this entirely the night before, cover it, and bake it the next day—just add a few minutes to the baking time if it goes in cold.
• If you're feeding a bigger crowd, this recipe doubles easily in a 9x13 pan, just give it a few extra minutes in the oven.

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This recipe became my answer to the question of what to make when I want to feed people something that feels generous and thoughtful but doesn't require restaurant-level skill. It's the kind of dish that says, I have time for you and this moment matters.

Recipe FAQs

→ Can I substitute chicken for turkey in this dish?

Yes, chicken works well as a substitute, offering a similar texture and flavor profile to the turkey in the dish.

→ What type of mushrooms work best here?

Cremini or white mushrooms provide an earthy flavor and firm texture that complement the creamy sauce and tender meat.

→ How can I achieve a crispy topping?

Mix breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly on top before baking to create a golden, crunchy crust.

→ Is it possible to make this dish gluten-free?

Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative to adapt the dish accordingly.

→ What wine pairs well with this meal?

A light Chardonnay or Pinot Grigio complements the creamy sauce and savory elements without overpowering them.

→ Can I add extra vegetables to this dish?

Yes, sautéed bell peppers or fresh spinach can be folded in to boost flavor and nutrition.