Turkey Tetrazzini Mushrooms

I pulled this together on a rainy Wednesday night when I had leftover turkey and a craving for something warm that didn't feel like leftovers. The smell of mushrooms hitting butter brought my neighbor to the door asking what I was making. It's been my go-to ever since for turning yesterday's roast into tonight's comfort.

The first time I made this for my family, my youngest scraped the dish clean and asked if we could have turkey more often. My partner still talks about the golden crust. It became the dish I make when I want people to feel cared for without saying much.

Ingredients

• Spaghetti or linguine: Cook it just shy of tender because it will soften more in the oven, and mushy pasta ruins everything.
• Cooked turkey breast: Shredded works better than cubed for even distribution, and dark meat adds more flavor if you have it.
• Cremini or white mushrooms: Slice them thin so they release their moisture early and don't make the sauce watery.
• Onion and garlic: Dice the onion fine so it melts into the sauce, and don't rush the garlic or it turns bitter.
• Frozen peas: Optional but they add a pop of color and sweetness that balances the richness.
• Unsalted butter: You need the control because the Parmesan and broth already bring salt.
• All-purpose flour: This thickens the sauce, but cook it for a full minute or you'll taste raw flour.
• Whole milk: It makes the sauce creamy without being heavy, and skim milk just won't cut it here.
• Chicken or turkey broth: Homemade is ideal, but good quality store-bought works if you taste and adjust the salt.
• Dry white wine: It adds depth, but if you skip it, add a splash more broth and a squeeze of lemon.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
• Mozzarella cheese: This gives you the stretch and creaminess, but don't overdo it or it gets greasy.
• Heavy cream: Just a quarter cup makes the sauce silky and ties everything together.
• Dried thyme and nutmeg: A little nutmeg in cream sauce is magic, but too much tastes like you're eating candles.
• Breadcrumbs: Panko gives you extra crunch, but regular works fine if that's what you have.
• Fresh parsley: It's not just for looks, it brightens the whole dish right before serving.

Instructions

Prep the oven and dish:

Heat your oven to 190°C (375°F) and grease a 23x33 cm baking dish well, especially the corners. Cold butter or oil both work, just make sure nothing sticks when you serve.

Cook the pasta:

Boil salted water and cook the pasta until just al dente, about a minute less than the package says. Drain it and set it aside, don't rinse or it won't hold the sauce.

Sauté the aromatics and mushrooms:

Melt butter in a large skillet over medium heat, add the onions and cook until soft and translucent, about 3 minutes. Toss in the garlic and mushrooms, sauté until the mushrooms shrink and any liquid cooks off, around 6 minutes.

Build the sauce base:

Sprinkle flour over the vegetables and stir constantly for a full minute to cook out the raw taste. Slowly whisk in the milk, broth, and wine, stirring until the sauce thickens and starts to bubble, about 4 to 5 minutes.

Finish the sauce:

Stir in the Parmesan, mozzarella, cream, thyme, nutmeg, salt, and pepper until the cheese melts and the sauce is smooth and glossy. Taste it now because this is your last chance to adjust before baking.

Combine everything:

Add the cooked turkey and peas if using, then fold in the drained pasta until every strand is coated. The mixture should look creamy and generous, not dry.

Transfer to the baking dish:

Pour the whole mixture into your prepared dish and spread it evenly. Press it down gently so there are no air pockets.

Make the topping:

In a small bowl, mix breadcrumbs, Parmesan, and melted butter until it looks like wet sand. Scatter it evenly over the top, covering every inch.

Bake until golden:

Slide the dish into the oven uncovered and bake for 25 to 30 minutes, until the edges bubble and the top turns golden brown and crispy. If it's browning too fast, tent it loosely with foil.

Rest and garnish:

Let the casserole sit for 5 minutes so the sauce settles and doesn't run everywhere when you scoop. Sprinkle fresh parsley over the top and serve hot.

Save

One night I doubled the batch and froze half before baking. Weeks later, I baked it straight from frozen (covered, then uncovered to crisp the top) and it saved me on a night when I had nothing left to give. That's when I realized this recipe isn't just about using leftovers, it's about making future you very happy.

Swaps and Substitutions

If you don't have turkey, rotisserie chicken works just as well and sometimes tastes even richer. Swap the peas for chopped spinach if you want something earthier, or leave them out entirely if you're keeping it simple. For a lighter version, use half and half instead of heavy cream, but know the sauce won't be quite as lush.

Storage and Reheating

This keeps covered in the fridge for up to three days and reheats beautifully in the oven at 180°C (350°F) until warmed through. The microwave works in a pinch, but the topping loses its crunch. If you're freezing it, assemble without baking, wrap tightly, and freeze for up to two months, then bake from frozen adding an extra 15 minutes covered.

Serving Suggestions

I like to serve this with a simple green salad dressed in lemon and olive oil to cut through the richness. A crisp Chardonnay or Sauvignon Blanc pairs beautifully if you're pouring wine. Crusty bread on the side is optional but highly recommended for mopping up any sauce left on the plate.

• Add a pinch of red pepper flakes to the sauce if you like a little heat.
• Stir in a handful of fresh spinach or kale right before baking for extra greens.
• Use panko breadcrumbs mixed with a little lemon zest for an even brighter, crunchier topping.

Save

This dish has a way of making an ordinary evening feel special without any fuss. I hope it brings as much warmth to your table as it has to mine.

Common Questions

→ What type of mushrooms work best?

Cremini or white mushrooms provide an earthy flavor and firm texture ideal for this dish.

→ Can I use leftover turkey?

Yes, shredded or diced cooked turkey breast works perfectly to enhance the dish’s richness.

→ How do I achieve a creamy sauce?

Start by making a roux with butter and flour, then gradually whisk in milk and broth until thickened before adding cheeses and cream.

→ What pasta types are recommended?

Spaghetti or linguine hold the sauce well and maintain texture after baking.

→ How should I ensure a golden crust?

Mix breadcrumbs with melted butter and Parmesan cheese, then sprinkle atop before baking for a crispy, golden finish.