Turkey Tetrazzini with Mushrooms (Print Version)
Creamy baked pasta with tender turkey, mushrooms, and Parmesan topping for a comforting meal.
# What You'll Need:
→ Meats & Protein
01 - 3 cups cooked turkey, shredded or diced
→ Pasta
02 - 12 oz spaghetti or linguine
→ Vegetables
03 - 2 cups cremini or white mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup frozen peas (optional)
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus extra for topping
11 - 1 cup shredded mozzarella or Swiss cheese
→ Pantry
12 - 1/4 cup all-purpose flour
13 - 1/2 cup dry white wine (optional)
14 - 1/2 cup chicken broth
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon freshly grated nutmeg
17 - Salt and black pepper to taste
18 - 1/2 cup panko breadcrumbs
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onions and mushrooms; cook until mushrooms brown and onions soften, about 7 minutes.
04 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over mixture and cook stirring for 2 minutes.
05 - Gradually whisk in white wine if using, followed by chicken broth, milk, and cream. Stir continuously until sauce thickens, about 3 to 5 minutes.
06 - Add dried thyme, nutmeg, salt, and black pepper. Remove from heat and stir in Parmesan, shredded cheese, turkey, and peas.
07 - Combine sauce mixture with cooked pasta and transfer to prepared baking dish.
08 - Mix panko breadcrumbs with 1 tablespoon melted butter and extra Parmesan. Sprinkle evenly over casserole.
09 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top.
10 - Allow to rest for 10 minutes before serving.
# Expert Suggestions:
01 -
- It transforms humble leftovers into something that feels restaurant-worthy and completely new.
- The creamy sauce with nutmeg and thyme creates a flavor depth that makes people ask for seconds before they're even finished.
- You can have it on the table in under an hour, making it perfect for weeknight dinners or last-minute entertaining.
02 -
- Don't skip the resting time after baking—I learned this the hard way when I cut into a steaming casserole too early and it collapsed into a puddle on the plate.
- Taste your sauce before it goes in the oven; you can season more easily now than after it's baked and set.
03 -
- Make sure your sauce is actually thick before you combine it with the pasta—too thin and it'll separate during baking instead of staying creamy.
- Brown your mushrooms properly in step three; they release their water first, then it evaporates, and only then do they develop real color and flavor. Don't rush it.