Turkey Tetrazzini with Mushrooms

I used to save this recipe for the week after Thanksgiving, but one rainy Wednesday I threw it together with a rotisserie chicken and realized it didnt need a holiday to feel special. The smell of butter toasted breadcrumbs and nutmeg filled the kitchen while my neighbor knocked to ask what I was making. Now I keep cooked turkey in the freezer just so I can pull this together whenever the craving hits.

The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I laughed because I had been rushing that morning and forgot to add the peas, but the golden crust and bubbling edges made it look like I had been planning it for days. Ever since, Ive learned that a good topping can cover a multitude of small kitchen sins.

Ingredients

• Spaghetti or linguine: I undercook mine by a minute because it finishes in the oven, and nobody wants mushy pasta under all that sauce.
• Cooked turkey breast: Shredding it by hand gives you irregular pieces that catch more sauce than neat cubes ever could.
• Cremini or white mushrooms: Slice them thick so they hold their shape and release just enough moisture to deepen the sauce without making it watery.
• Onion and garlic: Chopping the onion fine keeps it from overpowering the delicate turkey, and fresh garlic is worth the extra thirty seconds of mincing.
• Frozen peas: I toss them in straight from the freezer because they thaw in the oven and add little bursts of sweetness.
• Unsalted butter: Using unsalted lets you control the salt level, especially if your broth is already seasoned.
• All purpose flour: This builds the roux that thickens the sauce, so dont skip the one minute cook time or it will taste raw.
• Whole milk and chicken broth: The combination gives you richness without feeling too heavy, and homemade broth makes a noticeable difference.
• Dry white wine: I use whatever is open in the fridge, it adds acidity that balances the cream and cheese.
• Parmesan and mozzarella: Parmesan brings sharpness, mozzarella brings melt, and together they create the kind of cheese pull that makes people pause mid conversation.
• Heavy cream: Just a quarter cup smooths out the sauce and makes it cling to every strand of pasta.
• Dried thyme and nutmeg: Thyme is earthy, nutmeg is warm, and both work quietly in the background to make the whole dish taste more complex.
• Breadcrumbs and melted butter: Mixing them before sprinkling ensures every crumb gets golden and crispy instead of some burning while others stay pale.
• Fresh parsley: A handful chopped at the end cuts through the richness and makes the whole thing look like you tried.

Instructions

Prep the oven and dish:

Set your oven to 190 degrees Celsius and grease your baking dish well. I learned the hard way that even a little dried cheese on the edge is impossible to scrub off.

Cook the pasta:

Boil it in heavily salted water until it still has a tiny bite in the center. Drain it fast and dont rinse, the starch helps the sauce cling.

Saute the aromatics and mushrooms:

Melt butter in a large skillet, add the onions, and let them soften for three minutes before tossing in garlic and mushrooms. Keep stirring until the mushrooms release their liquid and it cooks off completely, about six minutes.

Build the roux:

Sprinkle flour over the vegetables and stir for a full minute. This cooks out the raw flour taste and prepares the base to thicken smoothly.

Add the liquids:

Pour in milk, broth, and wine slowly while whisking constantly. Bring it to a gentle simmer and keep stirring until it thickens enough to coat the back of a spoon, about four to five minutes.

Melt in the cheese and seasonings:

Stir in Parmesan, mozzarella, heavy cream, thyme, nutmeg, salt, and pepper. Mix until the cheese disappears into the sauce and everything turns silky.

Fold in the turkey and pasta:

Add the cooked turkey and frozen peas, then gently fold in the drained pasta. I use tongs to lift and turn so the noodles dont break.

Transfer to the baking dish:

Spread the mixture evenly in your greased dish. Press it down lightly so there are no air pockets that could dry out in the oven.

Make the topping:

Combine breadcrumbs, Parmesan, and melted butter in a small bowl. Scatter it evenly over the casserole, making sure to reach the edges.

Bake until golden:

Slide it into the oven uncovered and bake for twenty five to thirty minutes. You want bubbling edges and a topping that looks like toasted bread.

Rest and garnish:

Let it sit for five minutes before serving. Sprinkle fresh parsley over the top and watch people reach for seconds.

Save

One Sunday evening my friend showed up unannounced, and I pulled this out of the oven just as the top turned golden. We sat at the kitchen counter with mismatched bowls and talked until the dish was empty. It reminded me that the best meals are the ones you didnt plan but somehow needed.

How to Store and Reheat

I cover leftovers tightly with foil and refrigerate them for up to three days. Reheating in a low oven keeps the pasta from drying out, and a splash of milk stirred in before warming brings the sauce back to life. Microwaving works in a pinch, but the topping never crisps up the same way.

Swaps and Variations

If you dont have turkey, rotisserie chicken works just as well and saves you from roasting anything. Swap the peas for chopped spinach if you want something green that wilts into the sauce, or leave them out entirely if youre keeping it simple. I once used oat milk and skipped the cream, and while it was lighter, it still tasted comforting enough to serve to guests.

What to Serve Alongside

A crisp green salad with lemon vinaigrette cuts through the richness and makes the meal feel balanced. Garlic bread is tempting, but this dish is already carb heavy, so I usually stick with roasted green beans or steamed broccoli. A chilled Chardonnay or Sauvignon Blanc is perfect if youre pouring wine, though sparkling water with a lemon wedge works just as well.

• Toss arugula with olive oil, lemon juice, and shaved Parmesan for a peppery contrast.
• Roast asparagus with a little salt and olive oil until the tips get crispy.
• Keep a pitcher of iced herbal tea on hand for anyone who wants something light and refreshing.

Save

This is the kind of recipe that makes your kitchen smell like home and fills up plates without any fuss. I hope it becomes one of those dishes you reach for when you need something warm, easy, and worth sharing.

Recipe FAQs

→ What type of pasta works best for this dish?

Spaghetti or linguine work well, as they hold the creamy sauce and blend nicely with the turkey and mushrooms.

→ Can I use fresh mushrooms instead of frozen?

Yes, fresh cremini or white mushrooms sautéed until tender add the best flavor and texture.

→ How do I achieve a golden, crispy topping?

Mix breadcrumbs with grated Parmesan and melted butter, then sprinkle evenly over the casserole before baking.

→ Is it possible to substitute the turkey?

Rotisserie chicken can be used as a flavorful alternative without compromising the dish's texture.

→ What herbs complement the sauce's flavor?

Dried thyme and a touch of nutmeg add warmth and depth, enhancing the creamy sauce beautifully.

→ Can this dish be prepared ahead of time?

Yes, assemble it in advance and refrigerate; bake just before serving for convenience without losing freshness.