Turkey Tetrazzini with Mushrooms

The first time I made turkey tetrazzini, it was purely out of desperation after Thanksgiving. I had mountains of leftover turkey and zero motivation for another round of dry sandwiches. My grandmother had mentioned something about a creamy pasta bake, so I improvised with what I had in the pantry. The smell that filled the kitchen was incredible, and suddenly my Thanksgiving leftovers felt intentional and special.

Last December, my sister came over feeling completely drained from work. I pulled this tetrazzini out of the oven, still bubbling and fragrant, and watched her shoulders actually drop as she took that first bite. We ended up sitting at the counter picking at the crispy topping long after we should have been full, just talking about everything and nothing. Sometimes the best meals are the ones that surprise you.

Ingredients

• 340 g (12 oz) spaghetti or linguine: Break the long noodles in half before cooking for easier serving and twirling later
• 400 g (3 cups) cooked turkey: Shredded turkey holds more sauce than cubes, giving you creamier bites throughout
• 250 g (2 cups) mushrooms: Slice them thin and take your time browning them deeply for concentrated umami flavor
• 1 medium onion: Finely chopped so they melt into the sauce rather than staying in distinct pieces
• 2 cloves garlic: Add it after the onions soften so it does not burn and turn bitter
• 120 g (1 cup) frozen peas: Optional but adds sweet pops of color and freshness
• 60 g (4 tbsp) unsalted butter: Use half for sautéing vegetables, half for the roux base
• 40 g (1/3 cup) all-purpose flour: This creates the silky thickened sauce foundation
• 720 ml (3 cups) whole milk: Room temperature milk prevents the sauce from breaking
• 120 ml (1/2 cup) chicken or turkey broth: Deepens the savory backbone of the cream sauce
• 120 ml (1/2 cup) heavy cream: The secret to that velvety restaurant style texture
• 60 g (1/2 cup) grated Parmesan cheese: Stirred into the sauce for salty depth
• 1/2 tsp salt: Adjust based on how seasoned your leftover turkey already is
• 1/4 tsp black pepper: Freshly cracked gives the best aroma and flavor
• 1/4 tsp ground nutmeg: Just a whisper adds warmth that makes people ask what your secret ingredient is
• 60 g (1/2 cup) grated Parmesan cheese: Reserved for the crispy golden topping
• 60 g (1 cup) fresh breadcrumbs: Make your own from day old bread for the best texture
• 2 tbsp unsalted butter, melted: Toss this with the breadcrumbs so they brown beautifully
• 2 tbsp chopped fresh parsley: Sprinkle over the finished dish for color and fresh contrast

Instructions

Preheat your oven:

Set it to 190°C (375°F) and butter a 3 liter baking dish generously

Cook the pasta:

Boil spaghetti or linguine for 1 to 2 minutes less than the package says since it will continue cooking in the oven

Sauté the mushrooms:

Melt 2 tablespoons butter in a large skillet and cook sliced mushrooms until deeply browned and no longer watery

Soften the aromatics:

Add onion and garlic to the mushrooms, cooking until fragrant and translucent

Build the roux:

Stir in remaining butter, sprinkle flour over everything, and cook for 1 to 2 minutes while stirring constantly

Create the creamy sauce:

Whisk in milk, broth, and cream gradually, bring to a gentle simmer, and cook until thickened about 4 to 5 minutes

Season perfectly:

Remove from heat and stir in parmesan, salt, pepper, and that pinch of nutmeg until melted and smooth

Combine everything:

Add cooked turkey, peas if using, and drained pasta to the sauce, tossing until every strand is coated

Transfer to baking dish:

Pour the mixture into your prepared baking dish, spreading it evenly

Make the crispy topping:

Mix breadcrumbs, parmesan, and melted butter until combined, then sprinkle evenly over the casserole

Bake until golden:

Cook for 25 to 30 minutes until bubbling around the edges and the topping is deep golden brown

Let it rest:

Wait 10 minutes before serving so the sauce sets slightly and is easier to scoop

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After my daughter tried this at a family dinner, she begged me to teach her how to make it. We spent a Sunday afternoon together in the kitchen, and I watched her face light up when she realized she could make something that tasted this good from leftovers. Now she makes it for her roommates, and I get texts with photos of their empty baking dishes.

Make Ahead Magic

You can assemble the entire tetrazzini up to 24 hours before baking and keep it covered in the refrigerator. The flavors actually meld and improve overnight. Add an extra 10 to 15 minutes to the baking time if cooking from cold, and cover with foil for the first half to prevent the topping from burning.

Freezing Instructions

This freezes beautifully either before or after baking. If freezing unbaked, thaw completely in the refrigerator overnight before baking as directed. For already baked tetrazzini, wrap individual portions and freeze for up to 3 months. Reheat covered with foil at 180°C (350°F) until heated through, about 20 minutes.

Variation Ideas

Leftover roasted chicken works just as well as turkey. For extra vegetables, add diced bell peppers or spinach to the mushroom sauté. Some people love a handful of frozen green beans or broccoli for more color and nutrition.

• Try swapping half the parmesan for gruyère for a nuttier flavor
• Add a splash of dry sherry to the sauce while simmering
• Top with fried shallots instead of breadcrumbs for extra crunch

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This tetrazzini has become my go to for bringing dinner to friends who need a little comfort. Something about that bubbling cheese and crispy topping makes people feel cared for, even on difficult days.

Recipe Questions & Answers

→ Can I use chicken instead of turkey?

Yes, leftover cooked chicken works beautifully as a substitute for turkey in this dish.

→ What pasta shapes work best?

Spaghetti or linguine are traditional, but fettuccine, penne, or fusilli also work well.

→ Can I make this ahead?

Assemble the casserole up to 24 hours ahead, refrigerate, then bake when ready, adding 5-10 minutes to baking time.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ Can I make it lighter?

Substitute half-and-half for heavy cream and reduce the butter slightly for a lighter version.