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Turkey Tetrazzini

Turkey Tetrazzini is a classic comfort dish featuring tender turkey and sautéed mushrooms combined with spaghetti in a rich, creamy sauce. Topped with Parmesan and crispy breadcrumbs, it's baked until golden and bubbling, offering a satisfying and hearty meal, ideal for repurposing leftover turkey.
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Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 3391.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 ounces mushrooms sliced thin (about 4 cups)
  • 5 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1¾ cups milk
  • 2 cups chicken broth
  • ¼ cup dry white wine
  • 10 ounces spaghetti
  • 3 cups coarsely chopped cooked turkey including cooked giblets if desired
  • 1 cup cooked peas
  • ⅔ cup freshly grated Parmesan cheese
  • ⅓ cup fine fresh bread crumbs

Equipment

  • 1 Large Pot For cooking spaghetti
  • 1 Large Skillet or Dutch Oven For sautéing mushrooms and preparing the sauce
  • 1 Whisk For making a smooth roux
  • 1 9x13 Inch Baking Dish For assembling and baking the tetrazzini
  • 1 Cutting Board and Chef's Knife For preparing mushrooms and turkey

Method
 

  1. Preheat oven to 375°F (190°C) and butter a 9x13 inch baking dish.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until deeply browned and their liquid has evaporated, about 8-10 minutes. Remove mushrooms and set aside.
  3. Melt the remaining 3 tablespoons of butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the milk, then the chicken broth, and finally the dry white wine. Bring the sauce to a simmer, whisking until thickened and smooth, about 5-7 minutes. Season with salt and pepper to taste.
  5. While the sauce simmers, cook the spaghetti in a large pot of boiling salted water according to package directions until al dente (slightly firm to the bite). Drain well.
  6. Stir the cooked mushrooms, chopped turkey, and peas into the prepared sauce. Add ⅔ cup of Parmesan cheese and mix thoroughly.
  7. Add the drained spaghetti to the sauce mixture and toss gently until everything is evenly coated.
  8. Transfer the entire mixture to the prepared baking dish. Sprinkle the remaining Parmesan cheese and then the fine fresh bread crumbs evenly over the top.
  9. Bake for 20-25 minutes, or until the tetrazzini is bubbly and the topping is golden brown.
  10. Let the tetrazzini rest for 5-10 minutes before serving to allow the sauce to set.

Notes

For a richer, more umami-packed flavor, ensure the mushrooms are deeply browned before making the roux; this develops their inherent savory notes. When preparing the sauce, add liquids gradually while whisking constantly to prevent lumps, ensuring a silky-smooth texture. Cook the spaghetti to just shy of al dente, as it will continue to absorb liquid and cook further in the oven, preventing it from becoming mushy. For optimal browning and crunch, lightly toast your breadcrumbs in a separate pan with a touch of butter before topping the casserole, which adds a professional finish.