Save I stumbled onto this dish the day after Thanksgiving, staring at a mountain of leftover turkey and zero inspiration. My neighbor mentioned Tetrazzini offhand while dropping off mail, and I thought it sounded fancy enough to try. What I didn't expect was how that creamy, wine-laced sauce would turn cold turkey into something I actually craved. The kitchen smelled like a cozy Italian bistro, and I've been making it ever since.
The first time I served this to my in-laws, I was nervous they'd think it was too simple for a Sunday dinner. My mother-in-law went back for seconds before anyone else had finished their first plate. She asked for the recipe on a napkin, which I still have tucked in my cookbook. That's when I realized comfort beats fancy every single time.
Ingredients
- Cooked turkey: Shredded or diced works equally well, just keep the pieces bite-sized so they blend into the sauce without feeling chunky.
- Spaghetti or linguine: I like linguine because it holds the sauce better, but spaghetti is classic and totally fine if that's what you have.
- Cremini or white mushrooms: Slice them thin so they cook down and meld into the sauce, adding earthy depth without overwhelming the dish.
- Yellow onion: Finely chopped onion disappears into the base, sweetening as it cooks and building flavor you don't see but definitely taste.
- Garlic: Two cloves minced release just enough aroma to make the kitchen smell like you know what you're doing.
- Frozen peas: Optional, but they add pops of color and a little sweetness that balances the richness.
- Unsalted butter: The foundation of the roux, use unsalted so you control the salt level in the sauce.
- All-purpose flour: This thickens the sauce, just whisk it well to avoid lumps and cook off that raw flour taste.
- Whole milk: Creates a creamy base without feeling too heavy, skim milk won't give you the same body.
- Heavy cream: A half cup makes the sauce silky and luxurious without turning it into soup.
- Parmesan cheese: Grated fresh if possible, it melts smoother and tastes sharper than the pre-grated stuff.
- Mozzarella or Gruyere cheese: Mozzarella is mild and melty, Gruyere adds a nutty sophistication, use whichever matches your mood.
- Dry Chardonnay: The wine deglazes the pan and adds acidity, don't use cooking wine, use something you'd actually drink.
- Chicken or turkey broth: Low-sodium lets you season to taste, and it stretches the sauce without watering it down.
- Dried thyme: A half teaspoon brings herbal warmth, fresh thyme works too if you have it.
- Nutmeg: Freshly grated is best, just a pinch adds mysterious warmth that people notice but can't name.
- Kosher salt and black pepper: Season as you go, tasting and adjusting until it feels right.
- Panko breadcrumbs: These stay crispier than regular breadcrumbs and give you that golden, crunchy top.
- Melted butter for topping: Tossing the panko in butter before baking ensures it browns evenly and tastes rich.
Instructions
- Prep your oven and dish:
- Preheat to 375°F and grease your 9x13-inch baking dish so nothing sticks. This also gives you time to get everything else ready without rushing.
- Cook the pasta:
- Boil the spaghetti in well-salted water until just al dente, it'll cook more in the oven so underdone is better than mushy. Drain and set it aside while you build the sauce.
- Saute the aromatics:
- Melt butter in a large skillet over medium heat, add the onions and let them soften for a couple minutes before tossing in the mushrooms. Cook until the mushrooms release their moisture and start to brown, then stir in the garlic and let it bloom for a minute.
- Make the roux:
- Sprinkle the flour over the vegetables and stir constantly for two minutes, this cooks out the raw flour taste and sets up your sauce. Don't skip this step or you'll taste the flour later.
- Deglaze with wine:
- Pour in the white wine and scrape up any browned bits stuck to the pan, those bits are pure flavor. Let it simmer for two minutes to cook off the alcohol and concentrate the wine.
- Build the sauce:
- Whisk in the broth, milk, and cream gradually so it stays smooth and lump-free. Bring it to a gentle simmer and cook until it thickens just enough to coat the back of a spoon, about three to four minutes.
- Season and combine:
- Stir in the thyme, nutmeg, salt, and pepper, then remove from heat. Fold in the turkey, peas, cooked pasta, and both cheeses until everything is coated and starting to melt together.
- Transfer to baking dish:
- Spread the mixture evenly in your greased dish, smoothing the top so it bakes uniformly.
- Prepare the topping:
- Mix the panko with melted butter and Parmesan in a small bowl, then sprinkle it evenly over the casserole. This creates that irresistible golden crust.
- Bake until bubbly:
- Slide it into the oven and bake for 25 to 30 minutes, until the top is golden and the edges are bubbling. Let it rest for 10 minutes before serving so the sauce sets and you don't burn your mouth.
Save One winter evening, I made this for a friend going through a rough patch and delivered it still warm in the dish. She texted me later saying it was the first meal that week that felt like a hug. That's when I realized Tetrazzini isn't just about using up leftovers, it's about making something that feels like care in casserole form.
Choosing Your Cheese
I've experimented with different cheese combinations and found that mixing Parmesan with Gruyere gives you the best balance of sharp and nutty. Mozzarella is milder and melts beautifully, so if you want creamy over complex, go that route. Sometimes I throw in a handful of sharp white cheddar just to shake things up, and it works surprisingly well.
Making It Ahead
You can assemble this entire casserole in the morning, cover it tightly, and refrigerate it until you're ready to bake. Just add an extra 10 minutes to the bake time if it's going in cold, and don't add the panko topping until right before it goes in the oven or it'll get soggy. I've even frozen it unbaked and pulled it out on busy nights, just thaw it overnight in the fridge first.
Serving Suggestions
This pairs beautifully with a crisp green salad dressed in lemon vinaigrette, the acidity cuts through the richness and makes the meal feel balanced. Garlic bread is always a winner, even though you don't really need more carbs, but no one's ever complained. A glass of the same Chardonnay you cooked with ties the whole meal together, or a light Pinot Noir if you prefer red.
- Serve it with roasted Brussels sprouts or green beans for a veggie that won't compete with the creamy sauce.
- Leftovers reheat beautifully in the oven at 350°F covered with foil, the microwave works but the topping won't stay crispy.
- If you're feeding a crowd, double the recipe and use two dishes, it scales up without any fuss.
Save This recipe has become my go-to whenever I need to feed people something that feels generous without requiring all day in the kitchen. It's proof that leftovers can be better than the original meal, and that a little wine in the sauce makes everything taste like you tried harder than you did.
Recipe FAQs
- → Can I substitute chicken for turkey?
Yes, rotisserie chicken works well as a substitute, offering similar texture and flavor.
- → What types of mushrooms work best?
Cremini or white mushrooms add earthiness and hold up well during sautéing and baking.
- → Is there a recommended pasta shape?
Spaghetti or linguine are ideal for coating with the creamy sauce and mixing evenly.
- → Can I add extra vegetables?
Sautéed bell peppers or fresh spinach make excellent additions for more color and nutrition.
- → What wine pairs well with this dish?
A dry Chardonnay or light Pinot Noir complements the creamy sauce and turkey flavors beautifully.