Turkey Tetrazzini Mushrooms

The smell of bubbling cheese and buttery breadcrumbs still takes me back to my grandmother's tiny kitchen, where she'd transform holiday leftovers into something magical. I was ten years old, perched on a stepstool, watching her scrape every last bit of turkey from the carcass with surgical precision. She never measured anything, yet her Tetrazzini always turned out perfectly creamy and golden. Now I understand why she guarded those leftover containers like treasure.

Last December, my sister came over feeling completely overwhelmed by holiday cooking fatigue. I pulled out containers of leftover turkey and told her to relax while I made dinner. When she took her first bite, she actually stopped talking and just closed her eyes for a moment. That's when I knew this wasn't just about using leftovers anymore.

Ingredients

• 340 g (12 oz) spaghetti or linguine: Break the spaghetti in half before cooking so it's easier to serve and coat evenly with sauce
• 400 g (3 cups) cooked turkey, shredded or diced: Dark meat adds more flavor but white meat works perfectly fine too
• 250 g (2 cups) mushrooms, sliced: Cremini or button mushrooms both work beautifully here
• 1 medium onion, finely chopped: Don't rush this step—properly softened onions form the flavor foundation
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference over powder
• 120 g (1 cup) frozen peas: These add little pops of sweetness and color throughout
• 60 g (4 tbsp) unsalted butter: Divided between sautéing vegetables and making the roux
• 40 g (1/3 cup) all-purpose flour: This creates the silky base for your cream sauce
• 720 ml (3 cups) whole milk: Room temperature milk incorporates more smoothly than cold
• 120 ml (1/2 cup) chicken or turkey broth: Homemade broth adds depth but store-bought works perfectly
• 120 ml (1/2 cup) heavy cream: For that luxurious restaurant-style finish
• 60 g (1/2 cup) grated Parmesan cheese: Invest in a wedge and grate it yourself—pre-grated doesn't melt as well
• 1/2 tsp salt: Adjust based on how seasoned your leftover turkey already is
• 1/4 tsp black pepper: Freshly ground makes all the difference here
• 1/4 tsp ground nutmeg: This secret ingredient adds warmth without making it taste like dessert
• 60 g (1/2 cup) grated Parmesan cheese: For the crispy, golden topping everyone loves
• 60 g (1 cup) fresh breadcrumbs: Tear up day-old bread and pulse it in a food processor
• 2 tbsp unsalted butter, melted: Toss this with your breadcrumbs for even browning
• 2 tbsp chopped fresh parsley: Adds a bright finish that cuts through all that richness

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and butter a 3-liter baking dish thoroughly—corners and all

Cook the pasta:

Boil spaghetti for 1-2 minutes less than the package says, since it will finish cooking in the oven

Sauté your vegetables:

Melt 2 tablespoons butter in a large skillet, cook mushrooms until deeply browned, then add onion and garlic until soft and fragrant

Build your roux:

Stir in remaining butter, sprinkle flour over everything, and cook for 1-2 minutes while stirring constantly

Create the sauce:

Slowly whisk in milk, broth, and cream, bring to a gentle simmer, and cook until thickened enough to coat a spoon

Season perfectly:

Remove from heat, stir in Parmesan, salt, pepper, and nutmeg until cheese melts completely

Combine everything:

Add turkey, peas, and cooked pasta to the sauce, folding gently until every piece is coated

Transfer to dish:

Spread the mixture evenly in your prepared baking dish

Make the topping:

Toss breadcrumbs with Parmesan and melted butter, then sprinkle over the casserole

Bake until golden:

Cook for 25-30 minutes until bubbling around edges and deeply golden on top

Let it rest:

Wait 10 minutes before serving—this helps portions hold together better

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My daughter asked if we could have this for dinner on a random Tuesday, not after any holiday. I told her we didn't have any leftover turkey, and she looked genuinely confused. That's when I realized this recipe had graduated from holiday leftover solution to regular request.

Making It Your Own

Swapping chicken for turkey works flawlessly, and honestly, rotisserie chicken makes this a quick weeknight dinner. I've made it with ham after Easter, and the smoky flavor was surprisingly delicious. Just keep the ratios similar and you really can't go wrong.

The Sauce Secret

Taking your time with the roux pays off—cooking the flour for that full 1-2 minutes removes any raw taste. When you add the liquids, pour slowly and whisk constantly. If you see any lumps, don't panic—a quick whirl with an immersion blender saves the day every time.

Make-Ahead Magic

You can assemble the entire casserole up to 24 hours ahead and refrigerate it, but add an extra 10-15 minutes to the baking time since it will be cold. The topping stays crispy if you add it just before baking, not the night before.

• Freeze unbaked casseroles for up to 3 months
• Thaw overnight in refrigerator before baking
• Cover with foil if top browns too quickly

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Somehow, this dish manages to feel fancy enough for company but cozy enough for a quiet Tuesday night. Those golden, crispy corners are worth fighting over.

Your Recipe Questions

→ Can I substitute chicken for turkey?

Yes, cooked chicken can replace turkey in this dish without altering the flavor significantly.

→ What type of pasta works best?

Spaghetti or linguine are recommended, cooked just shy of al dente to ensure they don't overcook during baking.

→ How do you achieve a crispy topping?

Mixing breadcrumbs with grated parmesan and melted butter, then sprinkling evenly before baking creates a golden, crunchy topping.

→ Can frozen peas be added?

Yes, frozen peas add a pop of color and sweetness, and are optional depending on preference.

→ What is a good wine pairing?

A crisp white wine such as Chardonnay complements the creamy, savory flavors well.