Turkey Tetrazzini Mushrooms

I stumbled across this recipe during a particularly chaotic post-holiday week, staring at a fridge full of turkey and zero inspiration. The creamy sauce, earthy mushrooms, and crispy topping turned what felt like culinary leftovers into something I'd actually crave. Now it's my go-to whenever I need comfort in a casserole dish.

The first time I made this for my neighbor after she had surgery, she called it hug in a pan. I watched her scrape the dish clean and ask for the recipe before I even left her kitchen. That moment taught me how a simple casserole can say more than words ever could.

Ingredients

• Spaghetti or linguine (350 g): I cook it just shy of al dente since it'll finish in the oven, preventing mushy pasta.
• Cooked turkey breast (2 cups): Shredded or diced both work, but I prefer shredded for how it clings to the sauce.
• Cremini or white mushrooms (250 g): Slice them evenly so they cook at the same rate and release their earthy flavor into the sauce.
• Onion (1 medium): Finely chopped onion melts into the base, adding sweetness without chunks.
• Garlic (2 cloves): Minced garlic blooms in the butter and makes the whole kitchen smell like home.
• Frozen peas (1 cup, optional): They add pops of color and a slight sweetness, though I've skipped them when I'm out.
• Unsalted butter (4 tbsp): The foundation of the roux, and I always use unsalted to control the salt level.
• All-purpose flour (4 tbsp): This thickens the sauce into that silky, spoonable consistency.
• Whole milk (2 cups): Whole milk gives the sauce body, but I've used 2% in a pinch.
• Chicken or turkey broth (1 cup): Adds depth and keeps the sauce from feeling too heavy.
• Dry white wine (1/2 cup, optional): A splash of wine brightens the richness, but you can skip it if you don't have any open.
• Grated Parmesan cheese (1/2 cup plus 1/2 cup): Half goes in the sauce for umami, half tops the casserole for that irresistible crust.
• Shredded mozzarella cheese (1/2 cup): Melts into stretchy, gooey pockets throughout the dish.
• Heavy cream (1/4 cup): Just a touch makes the sauce luxurious without being cloying.
• Dried thyme (1/2 tsp): Earthy and subtle, it ties the mushrooms and turkey together.
• Nutmeg (1/4 tsp): A whisper of nutmeg adds warmth that you can't quite name but definitely notice.
• Salt and black pepper: Season to taste, but remember the cheese and broth already bring some saltiness.
• Breadcrumbs (1/2 cup): I use panko for extra crunch, but regular breadcrumbs work fine.
• Melted butter (2 tbsp): Helps the topping turn golden and crispy in the oven.
• Fresh parsley (2 tbsp): A bright green finish that makes the dish look as good as it tastes.

Instructions

Prep the oven and dish:

Preheat your oven to 190°C (375°F) and grease a 23x33 cm baking dish so nothing sticks. I use butter for extra flavor, but cooking spray works too.

Cook the pasta:

Boil the spaghetti in salted water until it's just al dente, then drain it and set it aside. Undercooking slightly prevents it from turning mushy during baking.

Sauté the vegetables:

Melt the butter in a large skillet over medium heat, then cook the onions until softened, about 3 minutes. Add the garlic and mushrooms, stirring until the mushrooms release their liquid and it evaporates, around 6 minutes.

Build the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. This step is crucial for a smooth, lump-free sauce.

Create the sauce:

Gradually whisk in the milk, broth, and wine if using, bringing it to a gentle simmer while stirring. Let it thicken for 4 to 5 minutes until it coats the back of a spoon.

Add the cheese and seasonings:

Stir in the Parmesan, mozzarella, heavy cream, thyme, nutmeg, salt, and pepper until the cheese melts completely. The sauce should be creamy and fragrant.

Combine turkey, peas, and pasta:

Fold in the cooked turkey and peas, then add the drained pasta, tossing gently to coat everything evenly. The pasta should be slicked with sauce.

Transfer to the baking dish:

Pour the mixture into your prepared dish, spreading it out evenly. I use a spatula to smooth the top so the topping distributes nicely.

Make the topping:

In a small bowl, mix the breadcrumbs, Parmesan, and melted butter until combined, then sprinkle it over the casserole. This creates that golden, crunchy crust everyone fights over.

Bake and rest:

Bake uncovered for 25 to 30 minutes until bubbling and golden brown on top. Let it rest for 5 minutes before garnishing with parsley and serving, which helps the sauce settle.

Save

One rainy Sunday, I made this with my daughter, and she declared herself the official breadcrumb sprinkler. Watching her concentrate on getting every corner covered reminded me that cooking isn't just about the food, it's about the little traditions we build around it.

Substitutions and Swaps

If you don't have turkey, rotisserie chicken works beautifully and saves even more time. I've also swapped the peas for chopped spinach when I wanted something greener, and once used gluten-free pasta for a friend with celiac, which turned out just as creamy. The wine can be replaced with extra broth and a squeeze of lemon juice if you want to keep it alcohol-free.

Make-Ahead Magic

This casserole is perfect for assembling a day ahead. I stop right before adding the topping, cover the dish tightly with foil, and refrigerate it overnight. When I'm ready to bake, I let it sit at room temperature for 20 minutes, add the breadcrumb topping, and bake as directed, sometimes adding an extra 5 minutes if it's cold from the fridge.

Serving and Pairing Ideas

I love serving this with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. A crisp Chardonnay or Sauvignon Blanc complements the creamy sauce without overpowering it. For a cozy night in, garlic bread on the side makes it feel like a full Italian feast.

• Leftovers reheat beautifully in the oven at 180°C (350°F) covered with foil.
• Individual portions freeze well for up to 3 months, thaw overnight in the fridge before reheating.
• Garnish with extra Parmesan and a crack of black pepper right before serving for a restaurant-worthy finish.

Save

This dish has carried me through post-holiday exhaustion, surprise guests, and those nights when I just need something warm and reliable. I hope it does the same for you.

Common Questions

→ What type of pasta works best for this dish?

Long strands like spaghetti or linguine work well, cooked al dente to hold the creamy sauce without becoming mushy.

→ Can I substitute the turkey with another protein?

Yes, rotisserie chicken makes a great alternative, offering similar texture and flavor balance.

→ How do I ensure a creamy sauce without lumps?

Gradually whisk milk and broth into the roux made from butter and flour, stirring constantly until thickened and smooth.

→ What mushrooms are recommended for this dish?

Cremini or white mushrooms are ideal for their firm texture and mild, earthy flavor.

→ Is it possible to add vegetables to this bake?

Frozen peas or chopped spinach can be added for color and nutrition; peas add sweetness, while spinach adds earthiness.