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Turkey tetrazzini is comfort food done right; creamy, savory, and packed with flavor. Instead of canned soup shortcuts, this recipe starts with a garlicky white sauce enriched with wine and Gruyère. Sun-dried tomatoes and peas add color and brightness, while a golden panko-Parmesan topping gives a crisp finish. It’s a from-scratch casserole that feels cozy, satisfying, and worth going back for seconds.
Here’s Why This Turkey Tetrazzini Recipe Works
From-scratch sauce: A garlicky white sauce with wine and Gruyère replaces canned soup for richer flavor.
Balanced add-ins: Sun-dried tomatoes bring tang, peas add sweetness, and turkey makes it hearty.
Creamy yet light: The sauce coats the pasta without being overly heavy or greasy.
Crunchy topping: A golden panko-Parmesan crust adds texture and contrast to the creamy filling.
Perfect for leftovers: Shredded turkey folds in easily, making this an ideal post-holiday meal.
If you’re looking for another way to turn leftovers into comfort food, our turkey pasta bake is just as cheesy and satisfying.
If you like how easy this is to make, try our seafood lasagna or retro beef stroganoff.
Recipe Tips
Slightly undercook the pasta: It will finish in the oven while soaking up the sauce, so don’t let it go mushy.
Brown the mushrooms: Avoid crowding the pan. Cook in batches if needed to build flavor and color.
Choose a good wine: Use something you’d actually drink. If skipping wine, replace with extra broth (not cooking wine).
Let it rest before serving: Ten minutes out of the oven allows the casserole to set for cleaner slices.
Prep ahead: Assemble up to the breadcrumb topping, cover, and refrigerate for 24 hours. Add topping and bake when ready.
Warm the dairy first: Slightly warming the milk and cream before adding helps the sauce stay smooth.
For another creamy classic, our tuna pasta casserole is a weeknight-friendly option with the same cozy, baked-pasta appeal.
For more retro style recipes, try our creamed tuna on toast.
Classic Turkey Tetrazzini
Turkey tetrazzini takes familiar comfort food and gives it a from-scratch upgrade. With its creamy sauce, tender turkey, and crisp topping, it’s a casserole that feels cozy without being heavy. Serve it fresh from the oven with a green salad or roasted vegetables for a complete meal, and enjoy a leftover classic.
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Turkey Tetrazzini
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Ingredients
- 12 ounces pasta, your choice
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 8 ounces fresh mushrooms, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth, homemade if possible
- ½ cup dry white wine
- 1 tablespoon Fresh thyme
- Salt and pepper
- 16 ounces cooked turkey, 3 cups chopped, bite-size
- 8 ounces sun-dried tomatoes, drained of their oil and roughly chopped
- 12 ounces green peas, thawed
- 6 ounces Gruyère cheese, grated
For the Topping:
- ⅓ cup grated Parmesan cheese
- 1 ½ cups Panko bread crumbs
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch casserole dish.
- Fill a large pot with salted water and bring to a boil over high heat. Add the pasta and cook according to manufacturers’ instructions, to al dente. Drain the pasta and toss with the olive oil. Cover the pot and reserve.
- While the pasta is cooking, set a large skillet over medium heat and melt 1 tablespoon of the butter. Add the sliced mushrooms and cook until they release their liquid and it almost evaporates, add the chopped onions and cook until the onions are soft. Stir in the garlic and cook for 30-seconds. Transfer the mixture to a plate and set aside.
- Melt the remaining butter in the skillet set over medium heat. Stir in the flour and cook for 2-3 minutes or until lightly browned. Whisk in the milk, cream, chicken broth, and wine. Bring to a gentle boil then reduce the heat to medium-low and simmer, stirring continually until the sauce thickens, about 8 minutes.
- Stir in the thyme leaves. Taste the sauce and add salt and pepper as needed.
- Add the reserved pasta, mushrooms mixture, turkey, sun-dried tomatoes and the thawed peas to the sauce, stirring until evenly coated. Add the Gruyere cheese, toss gently to fully combine.
- Transfer the pasta mixture to the prepared casserole dish and spread evenly.
For the Topping:
- In a small dish, combine the Panko bread crumbs and the Parmesan cheese. Sprinkle evenly over the top of the tetrazzini and transfer to the oven.
- Bake the tetrazzini for 30 minutes, until it is bubbly around the edges and the top is golden brown.
- Remove from the oven and allow to sit for 10 minutes before serving. ‘
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I am not familiar with this dish…it looks absolutely delicious and so comforting..definitely a crowd pleaser, Pat.
Thank you, Angie