Save My sister called me the morning after Thanksgiving with half a turkey still sitting in her fridge, and I heard the slight panic in her voice. She needed it gone but didn't want to just reheat the same thing. I remembered a recipe my roommate had made years ago, this creamy, golden casserole that turned leftovers into something nobody wanted to skip. I talked her through it over coffee, and by that evening she texted that her family had cleaned the dish.
The first time I made this for actual guests, I was nervous about serving something so simple alongside fancier sides. One friend asked for the recipe before dessert even came out, and I realized that comfort food done right is always the thing people remember. That casserole dish went into the kitchen empty, which told me everything I needed to know.
Ingredients
- Cooked turkey, 3 cups shredded or diced: Use whatever you have from the bird, or swap in rotisserie chicken if you're starting fresh. The size of your pieces doesn't matter as much as making sure there aren't any surprise bits of bone.
- Spaghetti or linguine, 12 oz: The pasta is your structure here, so don't skip cooking it to just al dente, or it'll turn to mush when it bakes.
- Cremini or white mushrooms, 8 oz sliced: These get deep and savory as they cook down, which is where a lot of the flavor magic happens.
- Yellow onion, 1 medium finely chopped: The foundation of everything, and finely chopped means it disappears into the sauce instead of getting in the way.
- Garlic, 2 cloves minced: Don't be shy with this, and mince it fine so it distributes evenly.
- Frozen peas, 1 cup optional: They add color and a little sweetness, but the dish works beautifully without them if you'd rather skip that step.
- Unsalted butter, 4 tbsp: This is for your base, and unsalted gives you control over the salt level in the final dish.
- All-purpose flour, 1/4 cup: Your thickener, and the key to getting the sauce to coat everything evenly.
- Whole milk, 2 cups: Use real milk here, not a substitute, or you'll end up with something thin and sad.
- Heavy cream, 1/2 cup: This is what takes it from good to luxurious, so don't skimp.
- Parmesan cheese, 1 cup grated plus 2 tbsp for topping: Freshly grated makes all the difference in both flavor and how well it melts.
- Mozzarella or Gruyère cheese, 1 cup shredded: Mozzarella gives you stretch, Gruyère gives you nuttiness, or do a mix if you're feeling adventurous.
- Dry Chardonnay or similar white wine, 1/2 cup: The wine adds a subtle sweetness and depth, and yes, the alcohol cooks off, so it's fine for any table.
- Chicken or turkey broth, 1 cup low-sodium: Don't use the salty stuff straight from a can, or you'll oversalt the whole thing.
- Dried thyme, 1/2 tsp: Fresh thyme is lovely if you have it, but dried works just as well here.
- Nutmeg, 1/4 tsp freshly grated: This is tiny but essential, and a pinch of freshness from a whole nutmeg makes the sauce taste like someone who knows what they're doing made it.
- Kosher salt and black pepper: Start with what the recipe says, then taste as you go and season to your liking.
- Panko breadcrumbs, 1/2 cup: These stay crispy on top instead of turning soggy, which is why they're worth buying.
- Melted butter for topping, 2 tbsp: This keeps the breadcrumbs golden and gives them a little richness.
Instructions
- Get your oven ready and prepare the dish:
- Preheat to 375°F and grease your 9x13-inch baking dish so nothing sticks. This is also when you can set out all your ingredients so you're not hunting for things mid-recipe.
- Cook the pasta until it's just shy of done:
- Drop it in salted boiling water and pull it out when it still has a tiny bit of resistance when you bite it. It'll continue cooking in the oven, so slightly underdone now is the move.
- Make the base with butter and vegetables:
- Melt your butter in a large skillet over medium heat, add the onions, and let them soften for a couple of minutes before you throw in the mushrooms. You're looking for them to turn golden and release all their moisture, which takes about 5 minutes total. Add your garlic at the very end so it doesn't burn.
- Create the roux and build the sauce:
- Sprinkle flour over everything and stir for about 2 minutes, letting it cook slightly and lose its raw taste. This is the base that will thicken your sauce later.
- Deglaze with wine and let it reduce:
- Pour in the white wine, scraping up all those brown bits stuck to the pan because that's where all the flavor lives. Let it simmer for a couple of minutes so some of the wine's sharpness cooks off and you're left with just the good parts.
- Add the liquid and bring it together:
- Whisk in the broth, milk, and cream slowly so you don't end up with lumps, which is the one thing that can derail this whole thing. Keep whisking as you bring it to a simmer and let it thicken slightly, about 3 to 4 minutes.
- Season everything perfectly:
- Stir in the thyme, nutmeg, salt, and pepper, then taste it. This is your moment to decide if it needs more seasoning before everything else goes in.
- Bring it all together:
- Add your cooked turkey, the pasta, and the peas if you're using them, tossing everything so the creamy sauce coats every strand. Stir in the Parmesan and mozzarella or Gruyère and watch as it melts into something silky and rich.
- Transfer to the baking dish:
- Pour everything into your prepared dish and spread it out evenly. This is where it starts looking like an actual casserole.
- Make the breadcrumb topping:
- In a small bowl, toss together panko, melted butter, and the 2 tablespoons of Parmesan until it looks like wet sand. Sprinkle this evenly over the top, and don't worry if it doesn't look like much coverage, because it expands as it bakes.
- Bake until it's bubbly and golden:
- Slide it into the oven for 25 to 30 minutes, watching until the edges start to bubble up and the top turns a deep golden brown. Let it rest for 10 minutes when it comes out so the sauce sets slightly and you don't end up with a soupy plate.
Save I made this for my neighbor's family when her mother was visiting, and watching them eat in comfortable silence with just the occasional fork scrape told me this wasn't about the individual ingredients anymore. It had become something people wanted to come back to.
Why This Works for Leftovers
The magic of this recipe is that it takes something you might normally eat the same way twice and completely transforms it. The creamy sauce, the pasta, and the cheese coating make the turkey feel new again, and nobody sitting at your table will feel like they're eating yesterday's dinner. It's the kind of dish that makes you plan your turkey dinner partly so you can make this the day after.
Building Layers of Flavor
Each component here is doing something specific. The mushrooms are adding depth and umami, the wine is adding brightness, the cream is binding everything into something smooth and luxurious. The nutmeg is the secret ingredient that makes people lean back and wonder what they're tasting. When you build a sauce this way, you end up with something way more interesting than if you just dumped everything into a pot.
Making It Your Own
This is one of those recipes that genuinely gets better when you make it your way. I've had versions with spinach, with roasted red peppers, with a mix of cheeses that people had on hand. The backbone stays the same, but the details are always flexible.
- Substitute rotisserie chicken if you're not starting with leftovers and want something faster.
- Add sautéed bell peppers, spinach, or even artichoke hearts if you want more vegetables in there.
- Use whatever cheese you love, whether that's just Parmesan, or a wild mix of three different kinds.
Save This casserole is the kind of thing that fills a kitchen with a smell so good that people start appearing in the doorway asking when it'll be ready. Make it, and you'll find yourself making it again.
Recipe FAQ
- → What type of pasta works best?
Spaghetti or linguine pairs well, providing a smooth base that absorbs the creamy sauce perfectly.
- → Can I substitute the turkey with another protein?
Yes, rotisserie chicken is a great alternative that works well with the creamy sauce and flavors.
- → How do I achieve the golden crust on top?
Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle on top before baking until bubbly and golden.
- → Is it possible to add more vegetables?
Absolutely. Sautéed bell peppers or spinach can be added to enhance color and nutrition.
- → What wine pairs best with this dish?
A dry Chardonnay or light Pinot Noir complements the creamy and savory flavors beautifully.
- → How long should the dish rest after baking?
Letting it rest for about 10 minutes helps set the layers and enhances serving ease.