Turkey Tetrazzini Mushrooms

My sister called mid-week asking if I could bring something to her potluck, and turkey tetrazzini was the answer that tumbled out of my mouth before I'd even thought it through. I hadn't made it in years, but I remembered the smell—that golden butter and cream sauce with mushrooms, the way it bubbled in the oven and drew everyone to the kitchen before dinner was even served. Turns out it's one of those dishes that feels fancy but asks almost nothing of you, especially if you've got leftover turkey hiding in the fridge.

The first time I made this for my family, my eight-year-old actually asked for seconds, which meant I'd gotten something right. There's something about the way the pasta soaks up that creamy sauce, the way the cheese on top gets just a little crusty, that makes everyone at the table slow down and actually enjoy their meal together.

Ingredients

• Cooked turkey, 3 cups: Shredded or diced, any kind works—roasted chicken is a perfect swap if turkey isn't on hand.
• Spaghetti or linguine, 12 oz: Cook it just until al dente because it'll keep cooking in the oven and you want it tender, not mushy.
• Cremini or white mushrooms, 2 cups: Slice them fairly thin so they cook down and distribute their earthiness throughout the sauce.
• Onion, 1 medium: Chopped fine so it melts into the background and builds flavor without announcing itself.
• Garlic, 2 cloves: Minced, because garlic powder won't give you that fresh, garlicky warmth you're after.
• Frozen peas, 1/2 cup: Optional, but they add color and a little sweetness that balances the richness.
• Unsalted butter, 4 tbsp: The foundation of your sauce, so use real butter—it makes a difference.
• Whole milk, 2 cups: Don't skip this; the combination of milk and cream creates the perfect sauce consistency.
• Heavy cream, 1 cup: This is what makes it feel luxurious without being heavy.
• Grated Parmesan cheese, 1/2 cup plus extra: Buy a chunk and grate it yourself if you can; it melts better and tastes cleaner.
• Shredded mozzarella or Swiss cheese, 1 cup: Either one works beautifully; I lean toward Swiss for a nuttier flavor.
• All-purpose flour, 1/4 cup: This thickens your sauce into that silky consistency you're chasing.
• Dry white wine, 1/2 cup: Optional but worth it; it lifts the whole dish with a subtle brightness.
• Chicken broth, 1/2 cup: Use low-sodium so you can control the salt as you go.
• Dried thyme, 1/2 tsp: Thyme and mushrooms are natural partners; it grounds the whole flavor story.
• Freshly grated nutmeg, 1/4 tsp: Just a whisper of it ties everything together without being spicy.
• Salt and black pepper to taste: Season as you build the sauce, not just at the end.
• Panko breadcrumbs, 1/2 cup: Panko gets crispier than regular breadcrumbs, and that crust is part of the appeal.

Instructions

Get your oven ready and prep your pan:

Preheat to 375°F and grease your 9x13-inch baking dish lightly with butter or cooking spray so nothing sticks.

Cook the pasta until just al dente:

Use plenty of salted water and taste a strand a minute before the box says it's done—it should still have a little resistance when you bite it because the oven will soften it further.

Build the base with butter, mushrooms, and onions:

Melt butter in a large skillet over medium heat, then add your chopped onion and let it soften for a couple of minutes before adding the mushroom slices. You want to hear them sizzle a bit, and after about 7 minutes they should be golden brown and smell absolutely wonderful.

Add garlic and make a roux:

Stir in your minced garlic for just a minute so it doesn't burn, then sprinkle the flour over everything and stir constantly for about 2 minutes. This thickens the liquid that's about to come.

Whisk in the liquid to build your sauce:

Pour in the wine if you're using it, let it bubble for a moment, then whisk in the broth, milk, and cream slowly. Keep whisking until you see the mixture thicken and smooth out, about 3 to 5 minutes—you'll see the transformation happen right in front of you.

Season with spices and fold in the cheese:

Add thyme, nutmeg, salt, and pepper to taste, then pull the skillet off the heat and stir in your Parmesan and mozzarella. The cheese will melt into the warm sauce and make it silky and rich.

Combine everything with the pasta:

Add the cooked turkey and peas if you're using them, then gently fold in the cooled pasta so every strand gets coated. Pour the whole thing into your prepared baking dish.

Make the breadcrumb topping:

In a small bowl, stir together your breadcrumbs with a tablespoon of melted butter and a generous pinch of extra Parmesan so the topping will be golden and crispy, not dusty.

Top and bake until golden:

Sprinkle your breadcrumb mixture evenly over the top and slide it into the oven for 25 to 30 minutes. You're looking for bubbling sauce at the edges and a golden-brown crust on top.

Let it rest before serving:

Give it 10 minutes out of the oven so the sauce sets slightly and every spoonful stays together instead of running across the plate.

Save Pin

Last spring, my neighbor brought me a container of homemade tetrazzini when I was stuck in bed with the flu, and I realized this dish is more than comfort food—it's how people say they care. I've made it three times since just because now it reminds me of someone thinking of me.

Making It Your Own

This recipe doesn't ask you to follow it exactly, and that's part of its charm. Swap the turkey for leftover chicken or even roasted vegetables if that's what you have, add a handful of sautéed spinach or bell peppers for color, use whatever cheese is in your drawer. I've seen versions with fresh thyme instead of dried, a splash of brandy instead of wine, even a pinch of cayenne for warmth. The bones of this dish are strong enough to handle your changes, so trust yourself.

Timing and Make-Ahead Magic

You can assemble this completely the night before, cover it with foil, and bake it straight from the fridge the next day—just add 10 to 15 minutes to the baking time. I've also frozen unbaked casseroles for a month and they thaw beautifully. The breadcrumb topping is best added fresh right before baking so it doesn't get soggy, but honestly, even a soggy topping over creamy pasta beats most other dinners by a mile.

What to Serve Alongside

Tetrazzini is rich and complete on its own, but a simple green salad with bright vinaigrette cuts through the cream beautifully. Roasted green beans or asparagus on the side adds a vegetable without competing for attention. If you're opening a bottle of wine, a light Chardonnay or Pinot Grigio pairs perfectly and actually tastes better after a forkful of this dish.

• A squeeze of fresh lemon juice over the salad makes everything taste sharper and fresher.
• Crusty bread for soaking up the sauce is non-negotiable in my house.
• Save any leftovers for tomorrow's lunch; it actually tastes better reheated.

Save Pin

Turkey tetrazzini sits at that perfect intersection of weeknight dinner and company-worthy meal, which is maybe why it never goes out of style. Every time I make it, I understand a little better why my sister called asking for it, and why she keeps asking.

Recipe Questions & Answers

→ Can I substitute chicken for turkey?

Yes, chicken works well as a substitute and will maintain the dish's rich flavor and texture.

→ What types of mushrooms work best?

Cremini or white mushrooms provide a great earthy flavor, balancing the creaminess of the sauce.

→ How can I make this dish gluten-free?

Use gluten-free pasta and substitute regular flour with gluten-free flour for the sauce and breadcrumbs.

→ Is there an option to add more vegetables?

Adding sautéed bell peppers or spinach can enhance flavor and nutrition without overpowering the dish.

→ What wine pairs well with this dish?

A light Chardonnay or Pinot Grigio complements the creamy sauce and turkey nicely.