Turkey Tetrazzini Mushrooms (Printable)
A creamy pasta combining tender turkey, mushrooms, and a crispy Parmesan topping, ideal for a warm family dinner.
# What You'll Need:
→ Meats & Protein
01 - 3 cups cooked turkey, shredded or diced
→ Pasta
02 - 12 oz spaghetti or linguine
→ Vegetables
03 - 2 cups cremini or white mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup frozen peas (optional)
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus extra for topping
11 - 1 cup shredded mozzarella or Swiss cheese
→ Pantry
12 - 1/4 cup all-purpose flour
13 - 1/2 cup dry white wine (optional)
14 - 1/2 cup chicken broth
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon freshly grated nutmeg
17 - Salt and black pepper to taste
18 - 1/2 cup panko breadcrumbs
# Directions:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente, drain, and set aside.
03 - Melt butter in a large skillet over medium heat. Add onions and mushrooms and sauté until mushrooms are browned and onions are soft, about 7 minutes.
04 - Add minced garlic and cook for 1 minute. Sprinkle flour over the mixture and cook, stirring constantly, for 2 minutes.
05 - Gradually whisk in white wine if using, then add chicken broth, whole milk, and heavy cream. Stir constantly until thickened, about 3 to 5 minutes.
06 - Stir in dried thyme, nutmeg, salt, and pepper. Remove from heat and mix in Parmesan, mozzarella or Swiss cheese, cooked turkey, and peas if using.
07 - Fold the sauce mixture into the cooked pasta, then transfer to the prepared baking dish.
08 - Mix panko breadcrumbs with one tablespoon melted butter and additional Parmesan. Sprinkle evenly over the pasta mixture.
09 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top.
10 - Allow to rest for 10 minutes before serving to let flavors meld and cool slightly.
# Expert Advice:
01 -
- It transforms turkey from holiday leftover into something so creamy and comforting you'll want to make it year-round.
- The mushroom-forward sauce is earthy and rich without needing any strange ingredients or hours of fussing.
- You can have this golden, bubbling dish on the table in about an hour, and it feeds a crowd.
02 -
- Don't rush the mushrooms and onions—that slow browning is where half the flavor lives, and it takes just minutes.
- If your sauce looks lumpy when you add the dairy, you're either not whisking enough or your heat is too high; take a breath, lower the heat, and keep whisking until it smooths out.
- The pasta keeps cooking in the oven, so undercook it slightly on the stove or you'll end up with something mushy instead of tender.
03 -
- Brown your mushrooms in batches if your skillet is crowded so they actually sear instead of steaming—this deepens the flavor completely.
- Taste the sauce before you pour it into the baking dish and adjust the seasoning boldly; salt and pepper are your friends here, and they make the difference between good and unforgettable.