Save I stumbled on this recipe the day after Thanksgiving when I had more turkey than I knew what to do with. My neighbor mentioned tetrazzini in passing, and I thought she was making up words. Turns out it's one of those retro casseroles that disappeared for no good reason. The white wine was a gamble—I used what was left in the fridge from dinner—but it turned the sauce silky and almost too good to hide under breadcrumbs. Now I make extra turkey on purpose.
The first time I served this, my kids didn't believe it was leftovers. They thought I'd ordered something secret from a restaurant. I didn't correct them until they asked for seconds. My husband, who usually avoids casseroles, went back for thirds and declared it better than the original holiday meal. It's become our unspoken tradition now, the thing we look forward to almost as much as the turkey itself.
Ingredients
- Cooked turkey: Shredded or diced works equally well, and dark meat adds extra moisture if you have it on hand.
- Spaghetti or linguine: Cook it just shy of al dente because it will continue softening in the oven, and mushy pasta ruins everything.
- Cremini or white mushrooms: Slice them thin so they melt into the sauce, and don't skimp on browning them or you'll miss that earthy depth.
- Yellow onion: Finely chopped so it disappears into the base, adding sweetness without chunks that picky eaters might pick out.
- Garlic: Minced fresh is non negotiable here, the jarred stuff just doesn't give you that warm, toasty aroma.
- Frozen peas: Optional, but they add a pop of color and a little sweetness that balances the richness.
- Unsalted butter: You'll use it twice, once for the sauce and again for the topping, so keep it soft and ready.
- All purpose flour: This thickens the sauce into something that coats the pasta instead of pooling at the bottom of the dish.
- Whole milk and heavy cream: The combination gives you creaminess without being too lean or too decadent, just right in the middle.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre shredded kind, which can turn grainy.
- Mozzarella or Gruyere: Mozzarella is mild and melty, Gruyere is nutty and grown up, use whichever mood you're in.
- Dry white wine: Chardonnay works beautifully, but any dry white you'd actually drink will do the job.
- Chicken or turkey broth: Low sodium lets you control the salt, and homemade stock makes this taste like you've been cooking all day.
- Thyme, nutmeg, salt, and pepper: These seasonings are quiet but essential, the nutmeg especially adds a warmth you can't quite name.
- Panko breadcrumbs: They crisp up golden and crunchy, much better than regular breadcrumbs that just get soggy.
Instructions
- Preheat and prep:
- Set your oven to 375°F and grease a 9x13 inch baking dish so nothing sticks later. This is the kind of step you don't want to rush when your hands are covered in flour.
- Cook the pasta:
- Boil the spaghetti in well salted water until it's just barely tender, then drain it fast. It will finish cooking in the oven, so underdone is better than overdone here.
- Sauté the vegetables:
- Melt the butter in a large skillet and cook the onions until they start to soften, about 2 minutes. Add the mushrooms and let them brown slowly, stirring occasionally until they smell like butter and earth.
- Add the garlic:
- Stir in the minced garlic and cook just until fragrant, maybe a minute. If it burns, it turns bitter, so keep the heat gentle.
- Make the roux:
- Sprinkle the flour over everything and stir constantly for 2 minutes. It should smell toasty and look like wet sand clinging to the vegetables.
- Deglaze with wine:
- Pour in the white wine and scrape up any browned bits stuck to the pan, they're pure flavor. Let it simmer and reduce for 2 minutes until it smells bright and a little sweet.
- Build the sauce:
- Whisk in the broth, milk, and cream slowly so no lumps form. Bring it to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Season:
- Stir in the thyme, nutmeg, salt, and pepper, then taste it. Adjust the salt if it needs more, this is your last chance before it goes in the oven.
- Combine everything:
- Take the skillet off the heat and fold in the turkey, peas, cooked pasta, Parmesan, and mozzarella or Gruyere. Toss it gently so every piece is coated in that creamy sauce.
- Transfer to the dish:
- Pour the whole mixture into your prepared baking dish and spread it out evenly. It should look abundant and a little messy, that's how you know it's right.
- Make the topping:
- In a small bowl, mix the panko with melted butter and a little more Parmesan. Sprinkle it over the top in an even layer so every bite gets some crunch.
- Bake:
- 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 up and doesn't run everywhere.
Save One winter evening I brought this to a potluck and someone asked if I went to culinary school. I laughed so hard I almost dropped the dish. It's just butter, flour, and a little patience, but it makes you look like you know secrets. That night I realized comfort food doesn't have to be humble, it can show up looking like it tried and still taste like home.
Make Ahead Tips
You can assemble the entire casserole up to a day in advance, just cover it tightly and keep it in the fridge. When you're ready to bake, let it sit at room temperature for about 20 minutes so it doesn't go into the oven ice cold. Add an extra 5 to 10 minutes to the baking time if it's still chilly in the center, and keep an eye on the top so it doesn't brown too fast.
Substitutions and Variations
If you don't have turkey, rotisserie chicken works perfectly and saves you even more time. Swap the spaghetti for penne or rigatoni if you prefer something that catches more sauce in its ridges. For a lighter version, use half and half instead of heavy cream, though the sauce won't be quite as luscious. You can also stir in sautéed spinach or roasted red peppers if you want more vegetables without changing the spirit of the dish.
Serving Suggestions
This casserole is rich enough to stand on its own, but a simple green salad with lemon vinaigrette balances it beautifully. I like to serve it with garlic bread for anyone who wants to soak up extra sauce, and a glass of the same white wine you used in the recipe ties everything together. Leftovers are excellent reheated in the oven at 350°F until warmed through, and they somehow taste even creamier the second day.
- Pair with a crisp arugula salad dressed in olive oil and lemon to cut through the richness.
- Serve alongside roasted green beans or broccolini for a simple, colorful contrast.
- Open the same bottle of Chardonnay you used for cooking, it makes the whole meal feel intentional.
Save This is the kind of dish that makes people linger at the table, scraping their plates and asking for the recipe in hushed, reverent tones. It's proof that leftovers can be better than the main event if you treat them right.
Common Questions
- → What type of pasta works best here?
Long strands like spaghetti or linguine hold the sauce well and mix evenly with the other ingredients.
- → Can I substitute another protein?
Yes, rotisserie chicken works well as a flavorful alternative to turkey.
- → How should the mushrooms be prepared?
Sauté sliced cremini or white mushrooms until golden and softened to deepen the dish's flavor.
- → What does the white wine add?
It provides a subtle acidity and complexity, enhancing the creamy sauce without overpowering it.
- → Any tips for a crispy topping?
Combine panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking for a crisp golden finish.