Turkey Tetrazzini Mushrooms (Print Version)
Creamy baked pasta featuring tender turkey, mushrooms, and a golden Parmesan crust in a comforting dish.
# 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 - ½ cup frozen peas (optional)
→ Dairy
07 - 4 tbsp unsalted butter
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese, plus extra for topping
11 - 1 cup shredded mozzarella or Swiss cheese
→ Pantry
12 - ¼ cup all-purpose flour
13 - ½ cup dry white wine (optional)
14 - ½ cup chicken broth
15 - ½ tsp dried thyme
16 - ¼ tsp freshly grated nutmeg
17 - Salt and black pepper to taste
18 - ½ cup breadcrumbs, preferably panko
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onions and mushrooms; sauté until mushrooms are browned and onions are soft, about 7 minutes.
04 - Add minced garlic and cook 1 minute. Sprinkle flour over mixture and cook, stirring, for 2 minutes to form a roux.
05 - Slowly whisk in white wine (if using), then chicken broth, whole milk, and heavy cream. Stir continuously until sauce thickens, approximately 3 to 5 minutes.
06 - Add dried thyme, nutmeg, salt, and pepper. Remove from heat, then stir in Parmesan, mozzarella or Swiss cheese, cooked turkey, and frozen peas.
07 - Combine sauce mixture with cooked pasta thoroughly. Transfer to prepared baking dish.
08 - Mix breadcrumbs with 1 tablespoon melted butter and extra Parmesan cheese. Sprinkle evenly over pasta mixture.
09 - Bake uncovered in preheated oven for 25 to 30 minutes, until bubbly and golden on top.
10 - Allow to rest for 10 minutes before serving.
# Expert Tips:
01 -
- It transforms humble leftovers into something so creamy and satisfying that nobody will guess it started as yesterday's turkey.
- The mushroom-forward sauce feels luxurious but comes together in one pan while your pasta cooks.
- Golden breadcrumb topping that stays crispy even after it sits on the table for a few minutes.
02 -
- Constantly stir when adding liquid to the roux, or lumpy sauce will ruin the whole dish—I learned this the hard way years ago.
- Taste the sauce before it goes in the oven; once baked, you can't adjust seasoning easily.
- Don't skip browning the mushrooms properly; they're the flavor backbone and rushed mushrooms taste flat.
03 -
- Make the sauce in a separate pot if you're nervous, then combine with cooked pasta—it's cleaner and gives you more control.
- If your sauce seems too thin before baking, mix a tablespoon of cornstarch with a tablespoon of cold milk and whisk it in; if it's too thick, add a splash more broth or milk.