Turkey Tetrazzini White Wine (Printable)

Tender turkey, mushrooms, and pasta in a creamy white wine sauce with a golden cheese crust.

# What You'll Need:

→ 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

# Directions:

01 - Set the oven to 375°F and 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, melt butter over medium heat. Sauté onions for 2 minutes, add mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook for 1 more minute.
04 - Sprinkle flour over the vegetables and cook while stirring for 2 minutes.
05 - Gradually whisk in white wine, scraping the skillet to lift browned bits, and simmer for 2 minutes.
06 - Add broth, whole milk, and cream, whisking until smooth. Simmer until the sauce thickens slightly, about 3 to 4 minutes.
07 - Stir in dried thyme, nutmeg, kosher salt, and black pepper, then remove from heat.
08 - Fold in cooked turkey, optional peas, drained pasta, grated Parmesan, and shredded mozzarella or Gruyère cheese until evenly coated.
09 - Transfer the mixture into the prepared baking dish.
10 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly over the casserole.
11 - Bake for 25 to 30 minutes until bubbly and golden. Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It transforms leftovers into something that feels like a special occasion without any fuss.
  • The white wine adds a subtle brightness that cuts through the richness beautifully.
  • You can assemble it ahead and bake it when company arrives, which saves your sanity.
  • The crispy panko topping gives you that satisfying crunch against all the creamy pasta.
02 -
  • Don't overcook the pasta before baking, it absorbs liquid in the oven and will turn gummy if it's already soft.
  • Use a dry white wine you'd drink, not cooking wine, the flavor concentrates and bad wine tastes worse when reduced.
  • Let the casserole rest after baking, cutting into it immediately makes the sauce run everywhere instead of clinging to the pasta.
03 -
  • Toast the panko in a dry skillet for a minute before mixing it with butter, it gets even crispier and adds a deeper toasted flavor.
  • If your sauce feels too thick, whisk in a splash more broth or cream before adding the pasta, it's easier to thin it out now than fix it later.
  • Use rotisserie chicken if you don't have turkey, the flavor is richer and it saves you from dealing with a whole bird.
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