Turkey Tetrazzini White Wine

The day after Thanksgiving, my kitchen smelled like the holiday still lingering in the walls, and I had this beautiful pile of shredded turkey staring at me from the fridge. Instead of making turkey sandwiches for the third time, I remembered my mom's elegant tetrazzini, that creamy, golden casserole that somehow made leftovers feel like a brand-new meal. There's something magical about transforming yesterday's turkey into something that tastes like you actually planned it, like you meant to create comfort in a baking dish. That's when Turkey Tetrazzini became my go-to move, and it's never disappointed.

I made this for my brother-in-law once when he showed up unannounced on a winter evening, saying he'd driven six hours on a whim. I had turkey in the freezer and wine on the counter, and by the time he'd finished telling me about his drive, dinner was bubbling away in the oven. He took a second helping and said it was the kind of meal that made the drive worth it, and I've never forgotten how that felt.

Ingredients

• Cooked turkey (3 cups): Shredded or diced, this is your canvas—use holiday leftovers, rotisserie chicken, or even leftover roasted turkey breast from any time of year.
• Spaghetti or linguine (12 oz): Al dente is everything here; overcooked pasta turns mushy in the oven, so pull it just shy of what you'd normally eat.
• Cremini or white mushrooms (8 oz): They'll brown beautifully in butter and add an earthy, savory depth that makes people ask what your secret is.
• Yellow onion (1 medium) and garlic (2 cloves): The aromatic base that makes this dish smell like comfort the moment they hit the hot skillet.
• Frozen peas (1 cup): Optional, but they add brightness and a pop of color that breaks up the cream.
• Unsalted butter (4 tbsp plus 2 tbsp): Use real butter—it's the foundation of a proper roux and makes everything taste intentional.
• All-purpose flour (1/4 cup): This thickens your sauce without lumps if you cook it gently with the butter first.
• Whole milk (2 cups) and heavy cream (1/2 cup): Together they create that silky, luxurious sauce that coats every strand of pasta.
• Parmesan cheese (1 cup plus 2 tbsp) and mozzarella or Gruyère (1 cup): Use freshly grated if you can—it melts smoother and tastes fresher than pre-shredded.
• Dry white wine (1/2 cup): Chardonnay is classic, but any dry white wine you'd drink works beautifully and adds subtle elegance.
• Chicken or turkey broth (1 cup): Low-sodium lets you control the salt and keeps the sauce from becoming too intense.
• Dried thyme (1/2 tsp) and nutmeg (1/4 tsp): A pinch of nutmeg in cream sauces is the trick that makes people think you know something they don't.
• Kosher salt and black pepper: Taste as you go—the broth and cheese add saltiness, so be gentle.
• Panko breadcrumbs (1/2 cup) and melted butter (2 tbsp): These bake into a golden, crispy topping that contrasts with the creamy filling.

Instructions

Start the oven and prep:

Heat your oven to 375°F and grease a 9x13-inch baking dish. This simple step saves you from a sticking disaster later.

Cook the pasta:

Boil your spaghetti in salted water until it's just barely al dente—it'll finish cooking in the oven, so resist the urge to cook it fully. Drain and set aside.

Build your aromatic base:

Melt butter in a large skillet over medium heat, then sauté the onions for 2 minutes until they soften. Add mushrooms and let them brown gently for about 5 minutes, which deepens their flavor. Stir in the garlic and cook just 1 minute more until fragrant.

Make the roux:

Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This is crucial—rushing it leaves your sauce tasting gritty.

Deglaze and simmer:

Pour in the white wine and scrape up all those brown, flavorful bits stuck to the bottom of the skillet. Simmer for 2 minutes to burn off some of the alcohol's sharp edge, leaving only the elegant taste behind.

Create the cream sauce:

Gradually whisk in the broth, milk, and cream, stirring until the mixture is silky and smooth. Let it simmer for 3 to 4 minutes, just until it's noticeably thicker—you want a sauce that coats a spoon.

Season thoughtfully:

Stir in the thyme, nutmeg, salt, and pepper, then taste. This is your moment to adjust—you're building something that tastes like intention.

Combine everything:

Remove from heat and fold in the cooked turkey, peas if using, and drained pasta. Mix in the Parmesan and mozzarella, stirring until every strand is coated and the cheese begins to melt from the residual heat.

Transfer to the baking dish:

Pour the entire mixture into your prepared dish, spreading it evenly so every forkful will have turkey, pasta, and sauce.

Add the golden topping:

In a small bowl, mix panko breadcrumbs with melted butter and Parmesan until it looks like wet sand. Sprinkle it evenly over the casserole—this is what gives you that restaurant-quality crust.

Bake until bubbly and golden:

Bake for 25 to 30 minutes until the edges bubble gently and the top turns golden brown. Let it rest for 10 minutes before serving; this helps it set so it won't fall apart on the plate.

Save

Years ago, I brought this casserole to a potluck where I barely knew anyone, and by the end of the evening, three people had asked for the recipe, and I'd made two new friends standing around the kitchen. That's when I realized this dish does something special—it brings people together without ever feeling like you're trying too hard.

Making It Your Own

This recipe is a canvas, and I've learned that the best version is the one that speaks to what you have on hand. Rotisserie chicken works just as beautifully as turkey, and I've made this with leftover roasted turkey breast when December rolls around. Add sautéed bell peppers or fresh spinach if you want more vegetables, or keep it simple if you're already short on time. A mix of Gruyère and mozzarella creates a more complex flavor than one cheese alone, but either works—don't stress yourself over it.

Timing and Make-Ahead Magic

One of the best things about this recipe is how forgiving it is to your schedule. You can assemble the entire casserole in the baking dish, cover it, and refrigerate it for up to 24 hours before baking. Just add 5 to 10 minutes to your baking time if it goes straight from the fridge into the oven, since it'll need that extra time to heat through. This flexibility means you can prepare it in the morning and bake it just before dinner, turning a simple weeknight into something that feels special.

The Wine Pairing Question

Serve this with the same wine you used in the sauce—a crisp, unoaked Chardonnay complements the creamy richness without overwhelming it. A light Pinot Noir works beautifully too if you prefer red, adding a subtle earthiness that echoes the mushrooms. The wine and food feel intentional together, and that matters when you're cooking for people you care about.

• Don't feel pressured to use expensive wine; a mid-range bottle you'd drink on a regular Tuesday is perfect.
• If you're avoiding wine altogether, substitute an extra cup of broth and a splash of lemon juice for brightness.
• Let the casserole cool for 10 minutes before serving—it looks more beautiful and tastes better when it's had time to set slightly.

Save

This casserole is comfort and elegance in the same dish, proof that the best meals often come from using what you already have with intention. Make it once and you'll understand why it's become my answer to so many kitchen questions.

Recipe Questions & Answers

→ Can I substitute chicken for the turkey?

Yes, rotisserie chicken can be used instead of turkey for a similar texture and flavor.

→ What type of pasta works best?

Spaghetti or linguine works well, as their strands blend nicely with the creamy sauce and shredded meat.

→ Is it necessary to use white wine in the sauce?

Dry white wine adds depth and acidity, but low-sodium broth alone can be used if preferred.

→ Can I add extra vegetables?

Sautéed bell peppers, spinach, or peas can be incorporated for added color and nutrition.

→ How do I achieve a crispy topping?

The topping is made from panko breadcrumbs mixed with melted butter and Parmesan, which crisps beautifully when baked.

→ Is this dish suitable for make-ahead meals?

Yes, it can be assembled ahead and baked just before serving to keep the topping crisp and sauce creamy.