Turkey Tetrazzini White Wine (Print View)

Comforting turkey and pasta baked in creamy white wine sauce with mushrooms and cheese.

# Components:

→ 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 - Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Boil salted water and cook spaghetti until just al dente. Drain and set aside.
03 - Melt 4 tablespoons butter in a large skillet over medium heat. Add chopped onions and cook for 2 minutes. Add mushrooms and sauté until soft and lightly browned, approximately 5 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Sprinkle all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes.
05 - Gradually whisk in white wine, scraping any browned bits from the skillet. Simmer for 2 minutes to reduce.
06 - Pour in chicken broth, whole milk, and heavy cream while whisking until smooth. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes.
07 - Stir in dried thyme, freshly grated nutmeg, kosher salt, and black pepper. Remove from heat.
08 - Add cooked turkey, peas if using, and drained pasta to the sauce. Toss thoroughly to coat. Fold in Parmesan and mozzarella (or Gruyère) cheeses.
09 - Transfer mixture to the prepared baking dish.
10 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly over the casserole.
11 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It transforms holiday turkey into something that feels brand new, not like you're eating leftovers.
  • The combination of creamy sauce, tender pasta, and crispy topping hits every texture you want in one bite.
  • You can have it on the table in under an hour, which is genuinely rare for something this elegant.
02 -
  • If you cook the pasta all the way to tender, it will turn to mush in the oven, so pull it out when it still has a slight firmness to it.
  • Freshly grated nutmeg tastes like a completely different spice than the pre-ground version, and it's what makes people ask if you added something special.
  • Let the casserole rest after baking so the sauce thickens up, or you'll end up spooning it more than slicing it.
03 -
  • Make the whole thing up to the baking step the day before, cover it, refrigerate it, and bake it straight from cold, adding a few extra minutes to the oven time.
  • If your sauce breaks or gets lumpy, strain it through a fine mesh sieve and it'll come back smooth.
  • A sprinkle of fresh thyme or parsley on top after it comes out of the oven adds a tiny bit of brightness that makes everything taste fresher.
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