Turkey Tetrazzini Mushrooms

The smell of nutmeg hitting warm cream still takes me back to my grandmother's tiny kitchen, where she'd rescue leftover holiday turkey from the fridge and transform it into something magical. I'd perch on a stool watching her breadcrumbs turn golden in the oven, not realizing then that she was teaching me the art of making leftovers feel like a celebration. Now whenever I make this dish, I understand why she always smiled when that first bubbling casserole emerged from the oven.

Last winter during a massive snowstorm, my neighbor texted that she was drowning in leftover turkey and needed help. I brought over a steaming dish of this tetrazzini, and we spent the evening watching the snow fall while eating directly from the baking dish. She texted me the next morning saying it was the best thing she'd eaten all holiday season, and honestly, I think the snowy atmosphere made it taste even better.

Ingredients

• 340 g (12 oz) spaghetti or linguine: Break the pasta in half before cooking for easier serving and better sauce distribution in every bite
• 400 g (3 cups) cooked turkey: Shred the turkey into bite sized pieces rather than dicing it for a more luxurious texture
• 250 g (2 cups) mushrooms, sliced: Cremini mushrooms add deeper flavor than white button mushrooms, and don't skip the browning step
• 1 medium onion, finely chopped: Dice the onion small so it melts into the sauce rather than having identifiable chunks
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, and adding it after the onions prevents burning
• 120 g (1 cup) frozen peas: These add little pockets of sweetness that cut through the rich cream sauce perfectly
• 60 g (4 tbsp) unsalted butter: Use unsalted butter so you can control the seasoning levels precisely
• 40 g (1/3 cup) all-purpose flour: This creates the roux base that transforms milk into velvety sauce
• 720 ml (3 cups) whole milk: Whole milk is essential here, as lower fat milk won't give the same luxurious mouthfeel
• 120 ml (1/2 cup) chicken or turkey broth: Boosts the savory depth and ties everything back to the turkey flavors
• 120 ml (1/2 cup) heavy cream: This small amount of cream makes the sauce feel incredibly decadent
• 60 g (1/2 cup) grated Parmesan cheese: Use freshly grated Parmesan for the sauce, as pre grated contains anti caking agents that prevent smooth melting
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust these after tasting the finished sauce, as Parmesan adds saltiness
• 1/4 tsp ground nutmeg: The secret ingredient that makes this taste professionally crafted
• 60 g (1/2 cup) grated Parmesan cheese for topping: Extra Parmesan on top creates those irresistible crispy cheese bits everyone fights over
• 60 g (1 cup) fresh breadcrumbs: Make your own from day old bread for the best texture and flavor
• 2 tbsp unsalted butter, melted: Tossing the breadcrumbs in melted butter ensures they turn golden and crispy
• 2 tbsp chopped fresh parsley: Adds a fresh pop of color and brightness to cut through all the richness

Instructions

Preheat your oven:

Heat the oven to 190°C (375°F) and generously butter a 3-liter baking dish so nothing sticks later.

Cook the pasta:

Boil the spaghetti for 1-2 minutes less than the package directs, since it will continue cooking in the oven.

Sauté the mushrooms:

Melt 2 tablespoons butter in a large skillet over medium heat and cook the mushrooms until they're deeply browned and smell amazing.

Build the flavor base:

Add the onion and garlic to the mushrooms, cooking until soft and fragrant but not browned.

Create the roux:

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

Add the liquids gradually:

Slowly whisk in the milk, broth, and cream, taking your time to prevent any lumps from forming.

Thicken the sauce:

Let everything simmer for 4-5 minutes while stirring until the sauce coats the back of a spoon.

Season and add cheese:

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

Combine everything:

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

Transfer to the baking dish:

Pour the mixture into your prepared dish and spread it evenly.

Make the crispy topping:

Mix the breadcrumbs with Parmesan and melted butter, then sprinkle it over the entire surface.

Bake until golden:

Bake for 25-30 minutes until the sauce is bubbling up around the edges and the top is beautifully golden.

Let it rest:

Wait 10 minutes before serving to let the sauce set slightly so it doesn't run all over the plate.

Garnish and serve:

Sprinkle with fresh parsley if you want it to look as good as it tastes.

Save

My sister once tried to shortcut this recipe by skipping the nutmeg, and she called me immediately wondering why it tasted like something was missing. We laughed about it later, but it taught me that sometimes those tiny unexpected ingredients are what make a recipe truly sing.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours ahead and keep it covered in the refrigerator. Add the topping right before baking, and increase the baking time by about 10 minutes since it will be cold going into the oven.

Freezer Friendly

This freezes beautifully for up to 3 months. Assemble everything including the topping, wrap tightly in plastic and foil, then thaw overnight in the refrigerator before baking as directed. The texture stays remarkably close to fresh.

Leftover Love

Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually meld together overnight, making it even better the next day.

• Spoon leftovers into individual ramekins and reheat for the perfect portion control lunch
• Add a splash of milk when reheating to restore the creamy consistency
• The topping stays crispy if you reheat in the oven at 175°C (350°F) for about 15 minutes

Save

There's something deeply satisfying about turning holiday leftovers into something that feels just as special as the original feast. This dish has become one of those recipes that I make even when I don't have leftovers, simply because it's that good.