Turkey Tetrazzini with Mushrooms (Printable)
Comforting pasta with turkey, mushrooms, peas, and golden cheese topping baked to perfection.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Sauce
02 - 4 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 9 oz cremini or white mushrooms, sliced
06 - 4 tbsp all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup chicken or turkey broth
09 - 1/2 cup heavy cream
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Main Filling
13 - 3 cups cooked turkey, shredded or diced
14 - 1 cup frozen peas, thawed
15 - 3/4 cup grated Parmesan cheese
16 - 1 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley
→ Topping
18 - 1 cup panko breadcrumbs
19 - 2 tbsp melted butter
20 - 2 tbsp grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Cook onion until softened, about 3 minutes. Add garlic and mushrooms; sauté until mushrooms are golden and liquid evaporates, 6 to 8 minutes.
04 - Sprinkle flour over vegetables and stir for 1 to 2 minutes to form a roux.
05 - Gradually whisk in milk, broth, and cream. Simmer gently, stirring constantly until thickened, about 5 minutes. Season with salt, pepper, and nutmeg.
06 - Remove from heat and fold in turkey, peas, Parmesan, mozzarella, parsley, and pasta until evenly combined.
07 - Transfer mixture to the prepared baking dish.
08 - Combine panko, melted butter, and Parmesan. Sprinkle evenly over the casserole.
09 - Bake uncovered for 25 to 30 minutes until topping is golden and filling bubbles.
10 - Allow to rest for 10 minutes before serving. Garnish with additional parsley if desired.
# Expert Hacks:
01 -
- It transforms leftover turkey into a dish so comforting you'll actually look forward to having turkey left over.
- The creamy sauce and crispy topping create this perfect contrast that somehow tastes fancy but feels homey.
- It feeds a crowd without requiring you to be a skilled cook, and everything happens in one baking dish.
02 -
- Don't skip the step where mushroom liquid evaporates—if you add flour to a wet pan, you'll end up with lumps or a watery sauce that never thickens properly.
- Whisk constantly when adding your liquids to the roux; this is where most people's sauces go wrong, and it takes less than a minute of attention to prevent it.
- If your sauce seems too thick before you add the pasta, it will continue to thicken slightly as it cools, and the pasta will absorb some liquid in the oven, so don't panic and add more cream.
03 -
- Keep your broth and milk at room temperature before adding them to the roux—cold liquids can make your sauce lumpy and temperamental.
- Taste your sauce before assembling the casserole and adjust the seasoning then, not after—it's much easier to fix while everything's still in one pan.