Turkey Tetrazzini Mushrooms (Print version)

Baked pasta layered with turkey, mushrooms, and a crispy parmesan breadcrumb finish.

# What you'll need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Meats

02 - 3 cups cooked turkey, shredded or diced

→ Vegetables

03 - 2 cups mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas (optional)

→ Sauce

07 - 4 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 3 cups whole milk
10 - 1/2 cup chicken or turkey broth
11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp ground nutmeg

→ Topping

16 - 1/2 cup grated Parmesan cheese
17 - 1 cup fresh breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley (optional)

# Method:

01 - Preheat the oven to 375°F. Grease a large 3-quart baking dish with butter or cooking spray.
02 - Cook the spaghetti or linguine in salted boiling water until just al dente, about 1–2 minutes less than package directions. Drain well and set aside.
03 - In a large skillet over medium heat, melt 2 tbsp butter. Add sliced mushrooms and cook until browned, about 5 minutes. Add chopped onion and minced garlic; sauté until soft and fragrant, 3–4 minutes.
04 - Stir the remaining butter into the skillet. Sprinkle flour evenly over vegetables, stirring constantly for 1–2 minutes to cook out the raw flour taste.
05 - Gradually whisk in milk, broth, and heavy cream. Bring to a gentle simmer and cook, stirring continuously, until sauce thickens and coats the back of a spoon, 4–5 minutes.
06 - Remove skillet from heat. Stir in grated Parmesan, salt, black pepper, and ground nutmeg until cheese is completely melted and incorporated.
07 - Add cooked turkey, frozen peas (if using), and cooked pasta to the sauce. Toss gently until all components are evenly coated.
08 - Pour the mixture into the prepared baking dish, spreading it evenly.
09 - Combine breadcrumbs, grated Parmesan, and melted butter in a bowl. Mix until crumbs are evenly coated with butter.
10 - Sprinkle the crumb mixture evenly over the casserole. Bake for 25–30 minutes until sauce is bubbly and topping is golden brown.
11 - Let the tetrazzini rest for 10 minutes before serving to allow sauce to set. Garnish with chopped fresh parsley if desired.

# Expert advice:

01 -
  • Turns yesterday's leftover turkey into tonight's comfort food masterpiece
  • The creamy sauce with nutmeg creates restaurant quality flavor at home
  • Feeds a crowd with minimal effort and maximum coziness
02 -
  • Don't rinse the pasta after draining, as the starch helps the sauce cling to every strand
  • The sauce will look thin before baking but thickens beautifully in the oven
  • Letting it rest for 10 minutes is crucial or the sauce will be too runny
03 -
  • Use a box grater to make your own breadcrumbs from slightly stale bread for the best texture
  • Grate the Parmesan from a wedge instead of buying pre-grated for superior melting
  • Season your pasta water generously since the pasta itself won't get much additional salting

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