Turkey Tetrazzini
A creamy, comforting casserole that transforms leftover turkey into a protein-rich, satisfying meal. With mushrooms, peas, and a Parmesan cream sauce, this easy-to-make Turkey Tetrazzini is perfect for weeknight dinners, family gatherings, or meal prep. Topped with a golden breadcrumb crust, it’s flavorful, hearty, and guaranteed to please.
Equipment
- 4.8-qt (13×9) casserole dish
- Large heavy-bottomed pot
- Medium saucepan (for pasta)
- Mixing bowl (for topping)
- whisk
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
For the Tetrazzini:
- 6 tablespoons unsalted butter divided
- 1 pound cremini mushrooms sliced
- 1 cup chopped shallots or onion
- 2 cloves garlic finely chopped
- 1 teaspoon fresh thyme leaves chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- 1 ½ cups heavy cream
- 2 –3 tablespoons dry sherry
- 1/8 teaspoon ground nutmeg
- ¾ cup grated Parmigiano-Reggiano
- ¾ cup frozen peas
- 3 cups shredded cooked turkey breast
- ¼ cup chopped Italian parsley plus extra for garnish
- 12 ounces dry linguine or spaghetti broken in half
- Kosher salt and freshly ground black pepper to taste
For the Breadcrumb Topping:
- 1 tablespoon unsalted butter melted
- ½ cup unseasoned Panko breadcrumbs
- ¼ cup grated Parmigiano-Reggiano
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the Oven and Casserole Dish: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature while you assemble the ingredients. Lightly butter a 4.8-quart (13×9 inch) casserole dish, making sure to coat all corners and sides evenly. This prevents sticking and helps the breadcrumbs crisp beautifully. Set the dish aside while you cook the pasta and sauce.
- Cook the Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti, broken in half for easier serving. Cook the pasta just until al dente, meaning it should still have a slight bite in the center. Overcooked pasta will become mushy once baked in the casserole. Drain thoroughly and toss lightly with a teaspoon of butter or a drizzle of olive oil to prevent sticking. Set aside.
- Sauté Mushrooms for Deep Flavor: In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Once it starts foaming, add the sliced cremini mushrooms along with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Cook, stirring occasionally, until the mushrooms release their natural juices and most of the liquid evaporates, about 5 minutes. This step intensifies the mushroom flavor, adding depth to the sauce.
- Cook Aromatics with Mushrooms: Add the chopped shallots (or onion) to the mushrooms and sauté for 3–4 minutes until they begin to soften and lightly caramelize. Stir in the garlic and fresh thyme, cooking for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. Once done, remove the mushroom-aromatic mixture from the pan and set it aside temporarily.
- Make the Creamy Sauce Base: In the same pot, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in ⅓ cup of all-purpose flour and cook, whisking constantly, for 1–2 minutes to eliminate any raw flour taste. Gradually pour in 2 cups of chicken broth, 2 cups of whole milk, and 1 ½ cups of heavy cream, whisking continuously to avoid lumps. Add 2–3 tablespoons of dry sherry and 1/8 teaspoon of ground nutmeg for warmth and complexity. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Continue whisking until the sauce is smooth, thick, and coats the back of a spoon, about 5 minutes.
- Enrich the Sauce with Cheese: Remove the pot from heat and whisk in ¾ cup of grated Parmigiano-Reggiano until fully melted and incorporated. This adds a savory, nutty richness to the sauce that binds the casserole together. Taste the sauce and adjust salt or pepper as needed, keeping in mind the turkey and cheese already add saltiness.
- Combine Sauce, Turkey, and Vegetables: Gently fold the sautéed mushrooms, frozen peas, shredded turkey, and ¼ cup chopped Italian parsley into the sauce. The peas should remain firm and bright green, adding a sweet pop of color, while the turkey blends into the creamy base, making every bite hearty and satisfying.
- Mix Pasta into the Sauce: Add the cooked pasta to the sauce mixture, stirring carefully to ensure every strand or piece is evenly coated. This ensures that the pasta absorbs the flavors of the creamy sauce during baking, creating a cohesive, flavorful casserole. Transfer the mixture into the prepared casserole dish, spreading it evenly.
- Prepare the Crispy Breadcrumb Topping: In a medium bowl, combine 1 tablespoon melted butter, ½ cup Panko breadcrumbs, ¼ cup grated Parmigiano-Reggiano, and ¼ teaspoon freshly ground black pepper. Mix until the breadcrumbs are evenly coated with butter, which will help them brown perfectly in the oven. Sprinkle the topping evenly over the pasta casserole, creating a golden, crunchy layer that contrasts beautifully with the creamy interior.
- Bake the Turkey Tetrazzini: Place the casserole dish on a baking sheet to catch any potential drips and transfer it to the preheated oven. Bake for 25 minutes, checking at the 15-minute mark to ensure the breadcrumbs are browning evenly. If they begin to darken too quickly, loosely cover the top with a piece of foil. Bake until the sauce is bubbling and the topping is a deep golden brown.
- Rest and Garnish: Remove the casserole from the oven and allow it to rest for 5–10 minutes. This allows the sauce to thicken slightly, making it easier to serve without losing its creamy texture. Sprinkle additional chopped parsley on top for a fresh, vibrant garnish. Serve hot and enjoy the rich, comforting flavors of your homemade Turkey Tetrazzini.
Notes
- Salt levels in store-bought chicken broth or stock can vary significantly. Taste your sauce before baking and adjust seasoning as needed to avoid an overly salty or bland casserole.
- For a richer flavor, use a combination of turkey and rotisserie chicken, or swap heavy cream with half-and-half for a lighter version.
- Pasta should be cooked just until al dente; it will continue to cook in the oven. Overcooked pasta can become mushy.
- Frozen peas can be added directly without thawing, but avoid overcooking to retain their vibrant color and subtle sweetness.
- Breadcrumb topping can be toasted in advance or customized with a mixture of herbs or Parmesan for extra flavor.
