Turkey Tetrazzini White Wine (Printable)

A creamy baked dish featuring turkey, pasta, mushrooms, and a white wine sauce with golden cheese.

# Ingredient List:

→ Protein & Pasta

01 - 3 cups cooked turkey, shredded or diced
02 - 12 oz spaghetti or linguine

→ Vegetables

03 - 8 oz cremini or white mushrooms, sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas (optional)

→ Dairy

07 - 4 tbsp unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 cup grated Parmesan cheese
12 - 1 cup shredded mozzarella or Gruyère cheese

→ Liquids

13 - 1/2 cup dry Chardonnay or other dry white wine
14 - 1 cup low-sodium chicken or turkey broth

→ Seasonings

15 - 1/2 tsp dried thyme
16 - 1/4 tsp freshly grated nutmeg
17 - 1/2 tsp kosher salt, plus more to taste
18 - 1/4 tsp black pepper

→ Topping

19 - 1/2 cup panko breadcrumbs
20 - 2 tbsp unsalted butter, melted
21 - 2 tbsp grated Parmesan cheese

# Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Boil salted water and cook spaghetti until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add finely chopped onions and sauté for 2 minutes. Add sliced mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 additional minute.
04 - Sprinkle 1/4 cup all-purpose flour over the vegetables and cook, stirring continuously, for 2 minutes to remove the raw flour taste.
05 - Gradually whisk in 1/2 cup dry white wine, scraping the skillet to loosen browned bits. Simmer for 2 minutes. Add 1 cup low-sodium broth, 2 cups whole milk, and 1/2 cup heavy cream, whisking until smooth. Bring to a gentle simmer and cook until the sauce thickens slightly, approximately 3 to 4 minutes.
06 - Stir in 1/2 teaspoon dried thyme, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Remove from heat.
07 - Add the cooked turkey, frozen peas if using, and the drained pasta into the sauce. Toss well to combine. Fold in 1 cup grated Parmesan and 1 cup shredded mozzarella or Gruyère cheese until evenly incorporated.
08 - Transfer the mixture into the prepared baking dish and spread evenly.
09 - In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tablespoons melted unsalted butter and 2 tablespoons grated Parmesan cheese. Sprinkle the mixture uniformly over the casserole.
10 - Bake uncovered for 25 to 30 minutes, until bubbly and the topping turns golden brown. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It turns holiday turkey into something that tastes intentional and restaurant-worthy.
  • The creamy white wine sauce and melted cheese crust make it feel indulgent without being fussy.
  • It comes together in under an hour, which is genuinely impressive for how impressive it looks.
02 -
  • Cook your pasta just shy of al dente because it continues cooking in the oven and will turn mushy if you don't account for that.
  • Whisk the flour into the butter for a full minute before adding any liquid, or the flour won't fully hydrate and your sauce will have a grainy texture.
  • Don't skip browning the mushrooms—that caramelization is where most of the umami and depth come from, not from any other ingredient.
03 -
  • Use freshly grated nutmeg instead of the pre-ground kind—the difference is subtle but noticeable, and it costs almost nothing.
  • If your sauce breaks or becomes grainy, strain it through a fine sieve and start fresh; it's faster than trying to fix it and tastes just as good.
  • Save a quarter cup of the pasta water before draining and add it to the sauce if it seems too thick—starch from the pasta makes it creamy without adding more dairy.
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