Turkey Tetrazzini with Mushrooms (Printer-friendly)

Tender turkey and mushrooms blend in a creamy, baked pasta with peas and a crispy cheese crust.

# What you'll need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Meats

02 - 1 lb cooked turkey breast, cubed or shredded

→ Vegetables

03 - 9 oz cremini or white mushrooms, sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas

→ Sauce & Dairy

07 - 4 tbsp unsalted butter
08 - 1/4 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 cup shredded mozzarella cheese
14 - 1/2 tsp ground black pepper
15 - 1/2 tsp salt
16 - 1/4 tsp ground nutmeg

→ Topping

17 - 1/2 cup grated Parmesan cheese
18 - 1/2 cup breadcrumbs, preferably panko
19 - 2 tbsp unsalted butter, melted

# Method:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain well and set aside.
03 - In a large skillet, melt 4 tbsp butter over medium heat. Add onions and mushrooms, sautéing until softened and golden brown, about 6-8 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle flour evenly over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste, forming a thick paste.
05 - Gradually whisk in milk and broth, stirring continuously to prevent lumps. Bring mixture to a gentle simmer and cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in heavy cream, salt, black pepper, and nutmeg. Remove skillet from heat.
07 - Fold cubed turkey, frozen peas, 1/2 cup Parmesan, and shredded mozzarella into the sauce until evenly distributed.
08 - Add cooked pasta to the skillet and toss gently until all noodles are thoroughly coated with the creamy sauce.
09 - Pour the entire pasta mixture into the prepared baking dish, spreading it evenly into corners.
10 - In a small bowl, combine breadcrumbs, remaining 1/2 cup Parmesan, and melted butter. Mix until breadcrumbs are evenly coated.
11 - Sprinkle breadcrumb mixture evenly over the casserole. Bake for 25-30 minutes until edges are bubbling and topping is golden brown. Let rest for 10 minutes before serving to allow sauce to set.

# Expert Tips:

01 -
  • The way the crispy Parmesan topping cracks under your spoon gives way to the creamiest, most comforting pasta you've ever tasted
  • It transforms leftover turkey into a completely different meal that nobody will complain about eating twice in one week
  • The earthy mushrooms and hint of nutmeg create layers of flavor that make this taste like it took hours to make
02 -
  • Always undercook your pasta by a minute or two since it will absorb some of the sauce and finish cooking in the oven, which prevents it from becoming mushy
  • Let the casserole rest for those crucial 10 minutes after baking because the sauce needs time to set up or you'll end up with a soupy mess when you serve it
  • The roux might seem scary if you've never made one, but just keep whisking and have faith, it will come together beautifully
03 -
  • Use freshly grated nutmeg instead of ground if you possibly can, it makes a remarkable difference in the depth of flavor
  • Add a splash of dry white wine to the mushrooms while they're sautéing for an extra layer of sophistication

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