Turkey Tetrazzini White Wine (Printable Version)

A creamy casserole featuring turkey, pasta, mushrooms, and white wine with a golden cheese crust.

# What You'll Need:

→ Protein & Pasta

01 - 3 cups cooked turkey, shredded or diced
02 - 12 oz spaghetti or linguine

→ Vegetables

03 - 8 oz 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 tbsp 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 tsp dried thyme
16 - 1/4 tsp freshly grated nutmeg
17 - 1/2 tsp kosher salt, plus additional to taste
18 - 1/4 tsp black pepper

→ Topping

19 - 1/2 cup panko breadcrumbs
20 - 2 tbsp unsalted butter, melted
21 - 2 tbsp grated Parmesan cheese

# Directions:

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 - Melt butter in a large skillet over medium heat. Add chopped onions and sauté for 2 minutes. Add sliced mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Sprinkle flour over the vegetables and cook while stirring for 2 minutes to form a roux.
05 - Gradually whisk in the white wine, scraping up browned bits, and simmer for 2 minutes. Add broth, whole milk, and heavy cream, whisking until smooth. Simmer until sauce thickens slightly, about 3 to 4 minutes.
06 - Stir in dried thyme, freshly grated nutmeg, kosher salt, and black pepper. Remove from heat.
07 - Fold in cooked turkey, peas if using, and drained pasta. Mix thoroughly with grated Parmesan and shredded mozzarella or Gruyère cheeses.
08 - Transfer the mixture into the prepared baking dish.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the casserole.
10 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top. Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It feels fancy enough for company but forgiving enough for a Tuesday night when you're too tired to think.
  • The creamy sauce clings to every strand of pasta without feeling heavy or drowning the turkey.
  • You can assemble it ahead and bake it when you're ready, which has saved me more times than I can count.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip the wine, it adds acidity that cuts through the cream and makes the whole dish taste brighter instead of flat.
  • If your sauce looks too thick before you add the pasta, whisk in a splash more broth or milk, it will tighten up in the oven.
  • Let the casserole rest after baking or you'll end up with a molten lava situation that burns the roof of your mouth.
03 -
  • Toast the panko in a dry skillet for a minute before mixing it with butter, it deepens the flavor and guarantees a crunchier top.
  • Use a mix of Gruyere and Parmesan in the sauce if you want a more complex, nutty flavor that feels a little more grown up.
  • If you're reheating a single portion, add a splash of milk or broth before microwaving so it doesn't dry out.
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