Turkey Tetrazzini Mushrooms

I pulled this together on a rainy Wednesday night when I had leftover turkey sitting in the fridge and zero motivation to cook anything complicated. The mushrooms were starting to look sad, the pasta was already open, and I figured if I threw it all into one dish with enough cheese, nobody would complain. Turns out, everyone asked for seconds.

The first time I made this, my neighbor dropped by just as I was pulling it out of the oven. She stayed for dinner, and by the end of the night she'd texted me twice asking for the recipe. I realized then that this dish has a way of making even a quiet weeknight feel a little more generous.

Ingredients

• Spaghetti or linguine: Use whatever long pasta you have on hand, just cook it a minute shy of al dente so it doesn't turn mushy in the oven.
• Cooked turkey breast: Leftover roast turkey works beautifully here, but rotisserie chicken is a solid backup if that's what you've got.
• Cremini or white mushrooms: Slice them thin and let them cook down until they release all their moisture, that's where the deep flavor comes from.
• Onion and garlic: These build the base of the sauce, so don't rush them in the pan.
• Frozen peas: Optional, but they add a pop of color and a little sweetness that balances the richness.
• Unsalted butter and all purpose flour: This is your roux, the foundation that thickens the sauce without any lumps if you whisk it right.
• Whole milk and chicken broth: Together they make the sauce creamy but not too heavy, with enough savory depth to stand up to the cheese.
• Dry white wine: A splash adds brightness, but you can skip it if you don't have an open bottle.
• Parmesan and mozzarella cheese: Parmesan brings the sharpness, mozzarella brings the melt.
• Heavy cream: Just a little makes the sauce feel luxurious without tipping it into mac and cheese territory.
• Thyme and nutmeg: Subtle warmth that makes the whole thing taste like you knew what you were doing.
• Breadcrumbs and melted butter: Mix them with more Parmesan for a topping that crisps up into something you'll want to pick off the edges.
• Fresh parsley: A handful of green at the end makes it look less like leftovers and more like dinner.

Instructions

Prep the oven and dish:

Set your oven to 190°C (375°F) and grease a 23x33 cm baking dish so nothing sticks later.

Cook the pasta:

Boil salted water and cook your spaghetti until it's just shy of done. Drain it and set it aside while you build the sauce.

Sauté the vegetables:

Melt butter in a large skillet over medium heat, add the onions and cook until they soften. Toss in the garlic and mushrooms, and let them cook down until the pan is almost dry and everything smells earthy and sweet.

Make the roux:

Sprinkle flour over the vegetables and stir it around for a minute until it coats everything. This step keeps the sauce smooth and thick.

Build the sauce:

Slowly whisk in the milk, broth, and wine if you're using it, stirring constantly until the mixture simmers and thickens up. It should coat the back of a spoon without running off.

Add the cheese and seasonings:

Stir in the Parmesan, mozzarella, cream, thyme, nutmeg, salt, and pepper. Mix until the cheese melts into the sauce and everything looks glossy.

Fold in the turkey and pasta:

Add the cooked turkey and peas if you're using them, then gently fold in the drained pasta until every strand is coated.

Assemble the casserole:

Scrape the whole mixture into your greased baking dish and spread it out evenly.

Prepare the topping:

In a small bowl, mix breadcrumbs, Parmesan, and melted butter until it looks like wet sand. Sprinkle it over the top of the casserole in an even layer.

Bake:

Slide the dish into the oven and bake for 25 to 30 minutes, until the top is golden and the edges are bubbling. Let it rest for 5 minutes before you dig in, then scatter fresh parsley over the top.

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There's something about pulling a bubbling, golden casserole out of the oven that makes the kitchen feel like the center of the house. The smell alone brings people to the table, and by the time you're serving it up, everyone's already reaching for seconds before they've finished their firsts.

Making It Ahead

You can assemble the whole thing in the morning, cover it tightly, and stick it in the fridge until you're ready to bake. Just add an extra 10 minutes to the baking time if you're starting from cold, and you'll have dinner on the table with barely any effort.

Swaps and Substitutions

If you don't have turkey, rotisserie chicken works just as well. Swap the peas for chopped spinach if you want something a little more grown up, or leave them out entirely if you're keeping it simple. The wine adds a nice brightness, but if you skip it, just use a little extra broth.

Storing and Reheating

Leftovers keep in the fridge for up to three days, and they reheat beautifully in the oven at 180°C until warmed through. If the top starts to brown too much, just cover it with foil halfway through.

• You can freeze individual portions in airtight containers for up to two months.
• Thaw overnight in the fridge before reheating for the best texture.
• Add a splash of milk or broth when reheating if the sauce looks dry.

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This is the kind of dish that makes you feel like you've got your life together, even if all you did was clean out the fridge. Serve it with a crisp white wine and a simple green salad, and you've got a meal that feels like you planned it all along.

Recipe FAQs

→ What type of pasta works best?

Spaghetti or linguine are ideal as they hold the creamy sauce well and blend nicely with the other ingredients.

→ Can I substitute the mushrooms?

Cremini or white mushrooms offer a rich earthy flavor, but you can also use button mushrooms or shiitakes depending on preference.

→ Is white wine necessary in the sauce?

White wine adds depth and acidity but can be omitted or replaced with extra broth without compromising taste.

→ How do I get a crispy topping?

Combine breadcrumbs, Parmesan cheese, and melted butter, then sprinkle evenly on top before baking to achieve a golden, crispy crust.

→ Can I prepare this dish ahead of time?

Yes, assemble the mixture and store it covered in the refrigerator before baking. Bake as directed when ready to serve.