Turkey Tetrazzini with Mushrooms

There's something about a baking dish of creamy turkey tetrazzini that feels like a hug from someone who knows exactly what you need. I discovered this dish one November afternoon when I had a container of leftover roasted turkey taking up space in my fridge and no clear dinner plan—just some mushrooms starting to brown at the edges and a craving for something warm and substantial. What started as a practical solution turned into the kind of meal that gets requested by name weeks later.

I remember serving this to my neighbor when she'd had a particularly rough week at work—she showed up at my door with wine, and I had this bubbling in the oven within fifteen minutes. The way she closed her eyes after that first bite told me everything. Now it's the dish I make whenever someone needs feeding, whether it's comfort or celebration.

Ingredients

• Turkey, shredded or diced (3 cups): Use whatever cooked turkey you have—rotisserie, roasted, or leftover holiday bird. The key is that it's already cooked and ready to go.
• Spaghetti or linguine (12 oz): Cook it just shy of tender since it'll soften more in the oven; al dente is your target.
• Cremini or white mushrooms, sliced (2 cups): Cremini has deeper flavor if you can find them, but white mushrooms work beautifully too. Slice them evenly so they cook at the same rate.
• Onion, finely chopped (1 medium): This builds the flavor base, so don't skip it or rush the sautéing.
• Garlic, minced (2 cloves): Fresh minced garlic makes a real difference—the paste from a jar tastes thin by comparison.
• Frozen peas (1/2 cup): Optional, but they add a little pop of sweetness and color if you want them.
• Unsalted butter (4 tbsp): This is your fat base for the roux and the sauce, so use real butter.
• Whole milk (2 cups): Full-fat milk creates a creamier sauce than low-fat, and the difference is worth it.
• Heavy cream (1 cup): This is what makes the sauce silky. There's no substitute here.
• Grated Parmesan cheese, plus extra (1/2 cup): Freshly grated tastes sharper and melts better than pre-shredded.
• Shredded mozzarella or Swiss cheese (1 cup): Mozzarella stays a little milder, while Swiss adds a slightly nutty edge. Choose based on your mood.
• All-purpose flour (1/4 cup): This thickens your sauce into a proper béchamel base.
• Dry white wine, optional (1/2 cup): It adds brightness that cuts through the richness beautifully, though broth alone works fine.
• Chicken broth (1/2 cup): Use the good stuff—the kind you'd actually drink in a mug.
• Dried thyme (1/2 tsp): This is the flavor spine of the sauce, so measure carefully.
• Freshly grated nutmeg (1/4 tsp): Just a whisper—nutmeg can overpower quickly, so go light.
• Salt and black pepper: Season as you build the sauce, not all at once at the end.
• Panko breadcrumbs (1/2 cup): Panko browns more evenly and stays crunchier than regular breadcrumbs.

Instructions

Heat your oven and prep:

Preheat to 375°F and grease a 9x13-inch baking dish with butter or cooking spray so nothing sticks when you're ready to serve. This small step saves frustration later.

Cook the pasta:

Bring salted water to a rolling boil, add pasta, and cook until it's almost tender but still has a slight resistance when you bite it. Drain and set aside, but don't rinse it—that starch helps the sauce cling.

Build your flavor base:

Melt butter in a large skillet over medium heat, then add chopped onion and sliced mushrooms. Let them cook undisturbed for a minute or two so they get color, then stir occasionally until the mushrooms are deeply browned and the onions are soft and translucent, about 7 minutes. You'll smell how much deeper the flavor gets.

Add garlic and create your roux:

Stir in minced garlic and cook for just 1 minute—any longer and it'll burn. Sprinkle the flour over everything and stir constantly for about 2 minutes so the flour cooks out and loses its raw taste.

Build the sauce:

If you're using wine, pour it in slowly while whisking, scraping up any brown bits from the bottom of the pan. Then whisk in the chicken broth, followed by milk and cream, stirring constantly. It'll look thin at first, but keep going until it thickens into a silky sauce, about 3 to 5 minutes.

Season with grace:

Season with grace:

Add thyme, nutmeg, salt, and pepper, tasting as you go. Remove from heat and stir in the Parmesan and mozzarella, letting them melt into the warmth of the sauce. Then gently fold in the shredded turkey and peas if you're using them.

Bring it together:

Pour the sauce over the cooked pasta and fold gently until every strand is coated. Transfer to your prepared baking dish and spread evenly.

Make the golden topping:

In a small bowl, mix breadcrumbs with a tablespoon of melted butter and a handful of extra Parmesan, working it gently with your fingers until it's coated and shaggy. Sprinkle it evenly over the casserole.

Bake until golden:

Slide into the oven for 25 to 30 minutes, until the top is deep golden brown and the sauce is bubbling around the edges. You'll know it's ready when the aroma fills your kitchen and makes everyone drift toward the oven.

Let it rest:

Pull it out and let it sit for 10 minutes before serving. This isn't just a suggestion—it lets everything set so you get clean slices instead of a spill.

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There's a moment, right around the 20-minute mark of baking, when the kitchen fills with this buttery, herbaceous aroma that makes everyone forget what they were doing. That's when I know the dish has done its job—it's stopped being just dinner and become something people gather around.

What Makes This Different

Turkey tetrazzini sits in this interesting place between chicken and beef dishes, with enough cream and cheese to feel luxurious but chicken-light enough that it doesn't sit heavily. The nutmeg is the secret weapon here—it's not a spice you'd expect, but it rounds out the earthiness of the mushrooms and adds a warmth that makes the whole thing feel more refined than it has any right to be for a weeknight dinner. I've watched people taste this and immediately try to figure out what spice they're picking up on, and that little moment of discovery is part of why I love making it.

Making It Your Own

This recipe is flexible enough to bend to what's in your kitchen. If you have roasted chicken instead of turkey, use that—the dish works beautifully with either, and some people actually prefer the milder flavor of chicken. Sautéed spinach stirred in at the end adds a layer of green and nutrition without changing the character of the dish. If you have fresh thyme instead of dried, use about a tablespoon of fresh, chopped fine.

Serving and Storage

Serve this with something simple—a green salad with a sharp vinaigrette cuts through the richness, or crusty bread to catch the sauce that clings to the bottom of the dish. Leftovers reheat beautifully in a low oven at 325°F, covered with foil so the top doesn't dry out, for about 20 minutes. It also freezes well if you want to make it ahead, though I find we rarely have leftovers to freeze.

• A glass of light Chardonnay or Pinot Grigio pairs perfectly if you're in a wine mood.
• This feeds about six people generously, or four if everyone's very hungry.
• You can assemble the whole thing the night before, cover it, and bake it straight from the fridge, adding just a few extra minutes to the baking time.

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There's comfort in a dish that brings people to the table hungry and leaves them satisfied and smiling. That's what this turkey tetrazzini does.

Recipe Questions & Answers

→ Can I substitute chicken for turkey?

Yes, chicken works well as a substitute and offers a similar texture and flavor profile.

→ What type of mushrooms are best to use?

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

→ How can I make this dish gluten-free?

Use gluten-free pasta and substitute regular flour and breadcrumbs with gluten-free alternatives.

→ What wines pair well with this casserole?

Light white wines like Chardonnay or Pinot Grigio enhance the creamy, savory flavors without overpowering.

→ Can frozen peas be omitted or replaced?

Frozen peas add color and sweetness but can be omitted or swapped with spinach or bell peppers.