Turkey Tetrazzini with Mushrooms

The first time I made Turkey Tetrazzini, it was a rainy Tuesday after Thanksgiving and I was staring at mountains of leftover turkey. My grandmother had mentioned this dish years ago, but I had never bothered to write it down. That rainy afternoon, I improvised based on what I remembered, and the smell of bubbling cheese and mushrooms filled the entire house. Now it is become our most requested post-holiday comfort food.

Last December, my sister came over feeling completely overwhelmed by holiday prep. I put a pan of this in the oven, and we sat at the kitchen table picking at the topping while it baked. She left with the recipe written on a napkin and texted me the next day that her family had already requested it again.

Ingredients

• 340 g (12 oz) spaghetti or linguine: Break long noodles in half before cooking for easier serving and better sauce coverage
• 450 g (1 lb) cooked turkey breast: Leftover roasted turkey works beautifully here, or use a rotisserie chicken in a pinch
• 250 g (9 oz) cremini or white mushrooms: Slice them thin so they cook down and release all their lovely umami into the sauce
• 1 medium yellow onion: Finely chopped so they melt into the background and add sweetness without texture
• 2 cloves garlic: Minced fresh garlic adds that aromatic kick that makes the whole kitchen smell inviting
• 120 g (1 cup) frozen peas: These little pops of sweetness and color brighten up the whole creamy casserole
• 60 g (4 tbsp) unsalted butter: Use unsalted so you can control the seasoning in the final dish
• 30 g (1/4 cup) all-purpose flour: This creates the velvety roux that thickens your sauce into something silky and rich
• 720 ml (3 cups) whole milk: Whole milk gives the best creamy texture without being overly heavy
• 120 ml (1/2 cup) chicken or turkey broth: Adds depth and reinforces the turkey flavor throughout the sauce
• 120 ml (1/2 cup) heavy cream: The secret to that luxurious restaurant-style mouthfeel
• 60 g (1/2 cup) grated Parmesan cheese: Salty and nutty, this cheese melts into the sauce and also gets sprinkled on top
• 120 g (1 cup) shredded mozzarella cheese: Creates those gorgeous melted cheese strands everyone loves
• 1/2 tsp ground black pepper: Freshly ground makes all the difference here
• 1/2 tsp salt: Adjust based on how seasoned your leftover turkey already is
• 1/4 tsp ground nutmeg: Just a hint adds warmth and pairs beautifully with creamy sauces
• 60 g (1/2 cup) grated Parmesan cheese: For that golden, salty crust on top
• 60 g (1/2 cup) breadcrumbs: Panko breadcrumbs stay extra crispy and create the best texture contrast
• 2 tbsp unsalted butter, melted: Tossing the butter with the breadcrumbs ensures every bit gets golden and crisp

Instructions

Get your oven ready:

Preheat oven to 190°C (375°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or cooking spray.

Cook the pasta:

Boil spaghetti in salted water until just al dente, about 2 minutes less than package directions since it will cook more in the oven.

Sauté the vegetables:

Melt 4 tbsp butter in a large skillet over medium heat and cook onions and mushrooms until softened and golden, about 6-8 minutes, then add garlic for 1 minute more.

Build the sauce base:

Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

Create the creamy sauce:

Gradually whisk in milk and broth, stirring constantly to prevent any lumps, then bring to a simmer and let thicken for 3-4 minutes.

Add the finishing touches:

Stir in cream, salt, pepper, and nutmeg, then remove from heat immediately.

Combine everything:

Fold in turkey, peas, 1/2 cup Parmesan, and mozzarella until well distributed throughout the sauce.

Coat the pasta:

Add the cooked pasta and toss gently until every strand is coated in that creamy sauce.

Transfer to baking dish:

Pour the mixture into your prepared baking dish and spread it evenly.

Make the crispy topping:

Combine breadcrumbs, 1/2 cup Parmesan, and melted butter in a small bowl until evenly mixed.

Bake until golden:

Sprinkle the topping evenly over the casserole and bake for 25-30 minutes until bubbling and beautifully golden on top.

Let it rest:

Allow the casserole to rest for 10 minutes before serving so the sauce has time to set slightly.

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My daughter now requests this for her birthday dinner every year instead of cake. Watching her face light up when she sees that golden crust coming out of the oven has become one of my favorite kitchen moments.

Make It Ahead

You can assemble the entire casserole up to 24 hours before baking, just cover tightly and refrigerate. Add an extra 10-15 minutes to the baking time if baking cold from the refrigerator. The topping stays crispier if you add it just before baking rather than the night before.

Freezing Instructions

This freezes beautifully either before or after baking. If freezing unbaked, thaw completely in the refrigerator before baking. Already-baked portions can be frozen in individual containers and reheated in the microwave with a splash of milk to restore creaminess.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Steamed broccoli or roasted green beans also make excellent sides that add color to the plate.

• Crusty bread for sopping up that extra sauce
• A glass of crisp white wine like Chardonnay
• Extra Parmesan passed at the table

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This is the kind of recipe that makes a house feel like home. Enjoy every creamy, crunchy bite.

Common Recipe Questions

→ Can I substitute chicken for turkey?

Yes, chicken works well as a substitute and maintains the creamy texture and savory flavors of the dish.

→ What type of pasta is best to use?

Spaghetti or linguine work best as they hold the creamy sauce nicely and create a balanced casserole texture.

→ How do I achieve a golden crust on top?

The topping of breadcrumbs mixed with Parmesan cheese and melted butter creates a golden, crunchy crust when baked.

→ Can I prepare this ahead of time?

Yes, you can assemble in advance and refrigerate before baking, which allows flavors to meld and saves time on cooking day.

→ Are there lighter alternatives for the sauce?

Using milk instead of cream or reducing cheese quantity can lighten the dish without sacrificing much flavor.