Turkey Tetrazzini White Wine (Printable)

Tender turkey and pasta baked with mushrooms in a creamy white wine sauce with golden cheese topping.

# 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 - Melt 4 tablespoons butter in a large skillet over medium heat. Add chopped onions and sauté for 2 minutes. Incorporate mushrooms and cook until softened and slightly browned, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Sprinkle flour over the sautéed vegetables and cook while stirring for 2 minutes to eliminate raw taste.
05 - Gradually whisk in the white wine, scraping the skillet to release browned bits, then simmer for 2 minutes.
06 - Whisk in chicken broth, whole milk, and heavy cream until smooth. Simmer the sauce until it thickens slightly, approximately 3 to 4 minutes.
07 - Add dried thyme, freshly grated nutmeg, kosher salt, and black pepper to the sauce. Remove from heat.
08 - Stir the cooked turkey, peas if using, and drained pasta into the sauce. Fold in grated Parmesan and shredded mozzarella or Gruyère cheese until evenly combined.
09 - Transfer the mixture into the prepared baking dish, spreading evenly.
10 - Mix panko breadcrumbs with melted butter and grated Parmesan. Sprinkle the topping uniformly over the casserole.
11 - Bake uncovered for 25 to 30 minutes until the top is bubbling and golden brown. Allow to rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It transforms turkey or chicken leftovers into something so elegant your guests won't realize you're being thrifty.
  • The creamy white wine sauce with just a whisper of nutmeg tastes like you've been cooking French food all your life.
  • It comes together in under an hour and feeds a crowd without you feeling frazzled.
  • There's a gratifying moment when you pull it from the oven and that golden crust makes you feel like a proper cook.
02 -
  • Cook your pasta to al dente, not fully done—it will continue cooking in the oven and absorb sauce, so fully cooked pasta turns mushy.
  • The nutmeg seems small and easy to skip, but it's the secret that makes people taste something special without knowing what it is.
  • Don't skip the resting period after baking; it transforms a runny casserole into something with structure that holds together beautifully.
  • Freshly grated cheese melts into a silky sauce, while pre-shredded cheese with anti-caking agents can make your sauce grainy.
03 -
  • Brown your mushrooms properly before adding anything else—this concentrates their flavor and makes the entire dish taste more sophisticated.
  • Taste your sauce before adding the pasta and cheese; this is the moment to adjust salt and pepper, because once everything is mixed, it's harder to fix.
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