Turkey Tetrazzini White Wine (Printable)

An elegant casserole of tender turkey, pasta, mushrooms, and creamy white wine sauce topped with golden cheese crust.

# Ingredient list:

→ 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

# How-to:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook spaghetti until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Sauté onions for 2 minutes, then add mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook 1 minute more.
04 - Sprinkle flour over vegetables and cook, stirring continuously, for 2 minutes.
05 - Gradually whisk in white wine, scraping browned bits from the pan. Simmer for 2 minutes.
06 - Add broth, milk, and cream, whisking until smooth. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes.
07 - Stir in thyme, nutmeg, kosher salt, and black pepper. Remove from heat.
08 - Add cooked turkey, peas if using, and drained pasta to the sauce. Toss to coat evenly. Fold in grated Parmesan and shredded mozzarella or Gruyère cheese.
09 - Transfer mixture to the prepared baking dish.
10 - Mix panko breadcrumbs, melted butter, and grated Parmesan in a small bowl. Sprinkle evenly over the casserole.
11 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It transforms holiday leftovers into something so elegant your guests won't recognize it as a repurposed meal.
  • The creamy white wine sauce is rich without feeling heavy, and it actually gets better if you make it ahead.
  • One casserole feeds six people with minimal stress, perfect for when you need dinner to come together without constant attention.
02 -
  • Overcooking the pasta before assembly is the number one way this dish goes wrong, so pull it out of the water when it still has a hint of firmness in the center.
  • If your sauce seems too thin before you add the pasta, it will continue thickening slightly as it cools, so don't panic and overcook it trying to make it thicker than it should be.
  • The 10-minute rest after baking isn't just suggestion, it's structural engineering that lets the casserole set so it serves cleanly instead of falling apart on the plate.
03 -
  • Make the sauce and assemble the casserole the day before baking, covering it tightly and giving the flavors time to meld overnight in the refrigerator.
  • If your sauce breaks or becomes grainy, remove it from heat and whisk in a tablespoon of cold cream to bring it back together, which works more often than not.
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