Turkey Tetrazzini White Wine (Print)

A creamy casserole blending turkey, pasta, mushrooms, and a golden cheese crust, enriched with white wine.

# 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 white wine (Chardonnay preferred)
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 additional 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 the oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil salted water and cook spaghetti until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add chopped onions and sauté for 2 minutes. Add sliced mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over the sautéed vegetables and cook, stirring continuously, for 2 minutes to form a roux.
05 - Gradually whisk in the dry white wine, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce.
06 - Whisk in chicken broth, whole milk, and heavy cream until smooth. Bring the mixture to a gentle 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, frozen peas if using, and drained pasta to the sauce. Toss gently to coat. Mix in grated Parmesan and shredded mozzarella or Gruyère cheeses.
09 - Transfer the mixture evenly to the prepared baking dish.
10 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
11 - Bake in the preheated oven for 25 to 30 minutes until bubbly and golden on top. Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It turns leftover turkey into an elegant dinner that doesn't taste like leftovers at all.
  • The white wine and cream create a sauce so silky you'll want to make this even without holiday turkey.
  • It comes together in under an hour and handles a crowd without stress.
02 -
  • Don't skip the wine—it adds a sophistication that tastes like it came from a restaurant kitchen, not just another cream sauce.
  • If your sauce breaks or looks grainy, strain it through a fine sieve or quietly start over with fresh milk and cream; it happens to everyone.
  • Let the dish rest after baking, or you'll have sauce running across the plate like you didn't make it carefully, which defeats the purpose.
03 -
  • Cook your pasta just under al dente because it keeps cooking in the oven and will taste perfect when it comes out.
  • A splash of brandy or cognac in the sauce instead of wine adds a deeper, richer note that makes people ask what your secret ingredient is.
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