20 Creamy Turkey Tetrazzini Delicious Recipes

Nothing says comfort food quite like a creamy, bubbling dish of turkey tetrazzini! Whether you’re looking to use up holiday leftovers or simply craving a cozy weeknight dinner, these 20 delicious recipes have you covered. From classic versions to creative twists, get ready to find your new family favorite. Let’s dive into these mouthwatering dishes that will have everyone asking for seconds!

Classic Turkey Tetrazzini with Mushrooms

Just when you need that perfect comfort food to cozy up with, this creamy pasta bake hits all the right notes. It’s the ultimate way to transform leftover turkey into something truly spectacular that’ll have everyone asking for seconds.

Ingredients

• 8 ounces dried spaghetti, broken in half
• 3 tablespoons clarified butter
• 12 ounces cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1 cup low-sodium chicken stock
• 1/2 cup dry white wine
• 3 cups cooked turkey breast, shredded
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon fresh thyme leaves
• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the broken spaghetti and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta immediately and rinse with cool water to stop the cooking process.
5. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
6. Add the sliced cremini mushrooms and cook for 6-8 minutes until deeply browned and any liquid has evaporated.
7. Stir in the diced onion and cook for 4 minutes until translucent and softened.
8. Add the minced garlic and cook for 45 seconds until fragrant but not browned.
9. Sprinkle the flour over the mushroom mixture and cook for 2 minutes, stirring constantly to form a blonde roux.
10. Slowly whisk in the warmed whole milk until the mixture is smooth and thickened.
11. Whisk in the heavy cream, chicken stock, and dry white wine until fully incorporated.
12. Bring the sauce to a gentle simmer and cook for 5 minutes until slightly reduced.
13. Fold in the shredded turkey, 3/4 cup of grated Parmigiano-Reggiano, nutmeg, and thyme leaves.
14. Season the mixture with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
15. Gently fold in the cooked spaghetti until evenly coated with the sauce.
16. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
17. Combine the remaining 1/4 cup Parmigiano-Reggiano with panko breadcrumbs and olive oil in a small bowl.
18. Sprinkle the breadcrumb mixture evenly over the top of the tetrazzini.
19. Bake for 25-30 minutes until the sauce is bubbling vigorously around the edges.
20. Switch the oven to broil and cook for 2-3 minutes until the topping is golden brown and crisp.
21. Remove from the oven and let rest for 10 minutes before serving.

Luxuriously creamy with satisfying bites of tender turkey and earthy mushrooms, this tetrazzini delivers comfort in every forkful. The crisp panko topping provides wonderful textural contrast to the velvety sauce. For an elegant twist, serve individual portions in ramekins garnished with extra thyme sprigs.

Creamy Turkey Tetrazzini Casserole

Wondering what to do with all that leftover holiday turkey? This creamy turkey tetrazzini casserole transforms simple ingredients into the ultimate comfort food that’ll have everyone asking for seconds. It’s the perfect cozy meal for chilly evenings when you want something satisfying without spending hours in the kitchen.

Ingredients

• 8 ounces dried linguine pasta, broken into thirds
• 3 tablespoons unsalted European-style butter
• 8 ounces cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 cups shredded roasted turkey breast
• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Bring a large pot of salted water to a rolling boil and cook the linguine for 8 minutes until al dente.
3. Drain the pasta immediately and rinse with cool water to stop the cooking process.
4. Melt the European-style butter in a large Dutch oven over medium heat until foaming subsides.
5. Sauté the cremini mushrooms and diced onion for 6-8 minutes until mushrooms release their liquid and onions turn translucent.
6. Add the minced garlic and cook for 45 seconds until fragrant but not browned.
7. Sprinkle the all-purpose flour over the mushroom mixture and cook for 2 minutes, stirring constantly to form a blonde roux.
8. Gradually whisk in the warmed whole milk, ensuring no lumps form, then stir in the heavy cream.
9. Simmer the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
10. Remove from heat and stir in 3/4 cup of the Parmigiano-Reggiano cheese until fully melted and incorporated.
11. Fold in the shredded roasted turkey and cooked linguine until evenly coated with the creamy sauce.
12. Season the mixture with fine sea salt, black pepper, and freshly grated nutmeg, adjusting to your preference.
13. Transfer the tetrazzini mixture to the prepared baking dish and spread into an even layer.
14. Combine the remaining 1/4 cup Parmigiano-Reggiano with panko breadcrumbs and drizzle with extra virgin olive oil.
15. Sprinkle the breadcrumb mixture evenly over the casserole, creating a golden crust.
16. Bake for 25-30 minutes until the filling is bubbly and the topping turns deep golden brown.
17. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.

Deliciously creamy with a satisfying crunch from that golden panko topping, this tetrazzini delivers layers of flavor from the earthy mushrooms and nutty Parmigiano-Reggiano. The pasta stays perfectly al dente while absorbing the rich, velvety sauce that clings to every strand. For an elegant twist, serve individual portions in ramekins garnished with fresh parsley and a drizzle of white truffle oil.

Easy One-Pot Turkey Tetrazzini

Aren’t you tired of washing endless pots and pans after dinner? This creamy, comforting turkey tetrazzini comes together in just one vessel, making cleanup an absolute breeze. You’ll love how the flavors meld together while you relax.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 1 pound cooked turkey breast, shredded
– 12 ounces dried linguine pasta, broken in half
– 4 cups rich turkey stock
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ½ cup dry white wine
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper
– ¼ cup panko breadcrumbs
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add thinly sliced cremini mushrooms and cook for 6-7 minutes until golden brown and moisture has evaporated.
5. Pour in dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
6. Add broken linguine pasta, rich turkey stock, and heavy cream, ensuring pasta is fully submerged.
7. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
8. Cook for 12-14 minutes, stirring occasionally, until pasta is al dente and liquid has thickened slightly.
9. Stir in shredded turkey breast, freshly grated Parmigiano-Reggiano, unsalted butter, fresh thyme leaves, and freshly grated nutmeg.
10. Season with kosher salt and freshly ground black pepper to achieve balanced seasoning.
11. Sprinkle panko breadcrumbs evenly over the surface for a crisp topping.
12. Transfer to a preheated 375°F oven and bake for 15-18 minutes until bubbly and golden brown.
13. Remove from oven and let rest for 5 minutes to allow sauce to thicken further.
14. Garnish with chopped fresh flat-leaf parsley before serving.

Heavenly creamy sauce clings to every strand of pasta, while the crispy panko topping provides perfect textural contrast. The nutmeg and thyme add subtle warmth that complements the savory turkey beautifully. Try serving it in individual cast iron skillets for a rustic presentation that keeps it hot at the table.

Turkey Tetrazzini with Parmesan Breadcrumbs

Mmm, nothing beats a cozy casserole on a crisp fall evening, and this creamy turkey tetrazzini is exactly what you need when you’re craving comfort food that feels both nostalgic and sophisticated. You’ll love how the savory sauce clings to every strand of pasta, topped with that irresistible parmesan breadcrumb crunch that makes every bite pure bliss.

Ingredients

• 12 ounces dried linguine pasta
• 4 tablespoons unsalted European-style butter
• 1 cup finely diced yellow onion
• 8 ounces cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1/2 cup dry white wine
• 3 cups shredded roasted turkey breast
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, but do not rinse—the starch helps the sauce adhere.
5. Melt 2 tablespoons of butter in a large Dutch oven over medium heat until foaming subsides.
6. Sauté the diced onion for 4 minutes until translucent but not browned.
7. Add the sliced mushrooms and cook for 6 minutes until they release their liquid and become golden.
8. Stir in the minced garlic and cook for 45 seconds until fragrant.
9. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a roux.
10. Gradually whisk in the warmed milk until the mixture is smooth and thickened.
11. Pour in the heavy cream and white wine, then simmer for 3 minutes until the sauce coats the back of a spoon.
12. Fold in the shredded turkey, half of the Parmigiano-Reggiano, salt, pepper, and nutmeg.
13. Gently combine the sauce with the cooked linguine until evenly coated.
14. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
15. In a small bowl, combine the panko breadcrumbs, remaining Parmigiano-Reggiano, and olive oil.
16. Sprinkle the breadcrumb mixture evenly over the pasta surface.
17. Bake for 25 minutes until the topping is golden brown and the edges are bubbling.
18. Let rest for 8 minutes before serving to allow the sauce to set properly.

What makes this dish truly special is the contrast between the velvety, herb-kissed sauce and the shatteringly crisp parmesan crust. The tender turkey and earthy mushrooms create a satisfying depth that makes this feel like a restaurant-quality meal. Try serving it alongside a simple arugula salad with lemon vinaigrette to cut through the richness, or pack the leftovers for next-day lunches that taste even better.

Lightened-Up Turkey Tetrazzini

Oh, you know those cozy casseroles that just scream comfort food? This lightened-up version of turkey tetrazzini keeps all that creamy, satisfying goodness while feeling a bit fresher and brighter. Perfect for using up holiday leftovers or just craving something warm and comforting.

Ingredients

• 1 lb cooked turkey breast, shredded
• 8 oz whole wheat linguine, broken in half
• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup low-sodium chicken stock
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tsp fresh thyme leaves
• 1/4 tsp freshly grated nutmeg
• 1/2 cup panko breadcrumbs
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook the whole wheat linguine in a large pot of salted boiling water for 9 minutes until al dente, then drain thoroughly. Tip: Reserve 1/4 cup pasta water before draining to adjust sauce consistency later if needed.
3. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
4. Sauté the finely diced yellow onion for 4 minutes until translucent but not browned.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Add the thinly sliced cremini mushrooms and cook for 6 minutes until they release their liquid and begin to brown.
7. Sprinkle the all-purpose flour over the mushroom mixture and cook for 1 minute while stirring constantly to form a roux.
8. Gradually whisk in the warmed whole milk and low-sodium chicken stock until the sauce is smooth and begins to thicken, about 3-4 minutes.
9. Stir in the grated Parmigiano-Reggiano until fully melted into the sauce.
10. Fold in the shredded cooked turkey breast, chopped fresh flat-leaf parsley, fresh thyme leaves, and freshly grated nutmeg.
11. Combine the sauce mixture with the drained linguine in the prepared baking dish, tossing gently to coat evenly. Tip: If the sauce seems too thick, stir in reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. In a small bowl, mix the panko breadcrumbs with extra virgin olive oil until evenly coated.
13. Sprinkle the breadcrumb mixture evenly over the tetrazzini.
14. Bake for 25 minutes until the topping is golden brown and the sauce is bubbling around the edges. Tip: For extra crisp topping, broil for the final 2 minutes, watching carefully to prevent burning.

Seriously, that first bite delivers the creamiest pasta with tender turkey and earthy mushrooms in every forkful. The whole wheat linguine gives it a satisfying chew, while the crispy panko topping adds the perfect textural contrast. Try serving it with a bright arugula salad dressed with lemon vinaigrette to cut through the richness.

Turkey Tetrazzini with Spinach and Artichokes

Oh, the comfort of a creamy pasta bake on a chilly evening—it just hits different. You’re going to love this twist on a classic, packed with tender turkey, earthy spinach, and briny artichokes for a cozy meal that feels both familiar and fresh.

Ingredients

• 8 ounces dried linguine pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups cooked turkey breast, shredded
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 14 ounces artichoke hearts, drained and quartered
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup panko breadcrumbs
• 1 tablespoon clarified butter, melted

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the linguine and cook for 9 minutes until al dente.
4. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent sticking.
5. Heat the remaining olive oil in a large skillet over medium heat.
6. Sauté the diced onion for 5 minutes until translucent.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the shredded turkey, spinach, and artichoke hearts, cooking for 3 minutes to warm through.
9. In a separate saucepan, melt the unsalted butter over medium heat.
10. Whisk in the flour and cook for 2 minutes to form a pale roux.
11. Gradually pour in the warmed milk, whisking constantly to avoid lumps.
12. Add the heavy cream and white wine, simmering for 5 minutes until the sauce thickens.
13. Stir in 3/4 cup of Parmesan cheese and the nutmeg until smoothly incorporated.
14. Combine the sauce with the turkey mixture and cooked pasta in a large bowl.
15. Transfer everything to a greased 9×13-inch baking dish.
16. Mix the panko breadcrumbs with the melted clarified butter and remaining Parmesan.
17. Sprinkle the breadcrumb mixture evenly over the top.
18. Bake for 25 minutes until the top is golden brown and the edges are bubbly.
19. Let it rest for 10 minutes before serving to allow the sauce to set.

Every bite delivers a creamy, velvety sauce clinging to tender pasta, with the spinach and artichokes adding a pleasant earthy contrast. The crispy panko topping gives way to a rich, cheesy interior that’s perfect for scooping onto crusty bread or pairing with a simple arugula salad for a balanced meal.

Slow Cooker Turkey Tetrazzini

Oh, you know those days when you want something comforting but don’t want to spend hours in the kitchen? This slow cooker turkey tetrazzini is your answer—creamy, hearty, and perfect for busy weeknights. Just toss everything in and let the slow cooker work its magic while you go about your day.

Ingredients

• 1 lb cooked turkey breast, shredded
• 8 oz dried linguine pasta, broken into thirds
• 3 cups heavy cream
• 1 cup chicken bone broth
• 1 cup freshly grated Parmigiano-Reggiano cheese
• ½ cup unsalted butter, clarified
• 1 cup cremini mushrooms, thinly sliced
• ½ cup sweet yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp Diamond Crystal kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp freshly grated nutmeg
• 2 tbsp fresh Italian parsley, finely chopped
• ½ cup panko breadcrumbs

Instructions

1. Spray the interior of your 6-quart slow cooker with cooking spray to prevent sticking.
2. Combine shredded turkey, broken linguine, heavy cream, chicken bone broth, Parmigiano-Reggiano, clarified butter, cremini mushrooms, sweet yellow onion, minced garlic, Diamond Crystal kosher salt, freshly ground black pepper, and freshly grated nutmeg in the slow cooker.
3. Stir all ingredients thoroughly until the pasta is fully submerged in the liquid.
4. Cover and cook on LOW heat for 4 hours until the pasta is al dente and the sauce has thickened.
5. Test pasta doneness by removing one piece—it should be tender but still have slight resistance when bitten.
6. Sprinkle panko breadcrumbs evenly over the surface of the tetrazzini.
7. Switch the slow cooker to HIGH heat and cook uncovered for 15 minutes until the breadcrumbs turn golden brown and crisp.
8. Garnish with freshly chopped Italian parsley just before serving.
9. Allow the tetrazzini to rest for 10 minutes off heat before serving to let the sauce fully set.

The finished dish boasts a luxuriously creamy sauce that clings to every strand of pasta, with the shredded turkey remaining incredibly moist and tender. That subtle nutmeg warmth plays beautifully against the earthy mushrooms and sharp Parmigiano-Reggiano. For an elegant twist, serve individual portions in rustic ceramic bowls topped with extra parsley and a drizzle of truffle oil.

Turkey Tetrazzini with Bacon and Peas

Perfect comfort food for those chilly evenings when you want something creamy and satisfying. This turkey tetrazzini combines tender pasta with smoky bacon and sweet peas in a rich, cheesy sauce. You’ll love how the flavors come together in this cozy casserole.

Ingredients

• 8 ounces dried linguine pasta
• 6 slices thick-cut applewood-smoked bacon, diced
• 1 medium yellow onion, finely diced
• 8 ounces cremini mushrooms, thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 cups cooked turkey breast, shredded
• 1 cup frozen petite peas
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, reserving 1/2 cup of the starchy cooking water.
5. Cook the diced bacon in a large skillet over medium heat for 8-10 minutes until crisp and rendered.
6. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
7. Add the diced onion to the skillet and sauté for 4 minutes until translucent.
8. Stir in the sliced mushrooms and cook for 6 minutes until golden brown and their liquid has evaporated.
9. Melt the unsalted butter in a separate saucepan over medium heat.
10. Whisk in the flour and cook for 2 minutes until the mixture turns pale golden, creating a roux.
11. Gradually pour in the warmed milk while whisking constantly to prevent lumps.
12. Add the heavy cream and continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
13. Remove the saucepan from heat and stir in 3/4 cup of the grated Parmigiano-Reggiano until melted and smooth.
14. Season the sauce with nutmeg, cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
15. Combine the cooked linguine, turkey, bacon, mushroom mixture, frozen peas, and sauce in a large mixing bowl.
16. Add the reserved pasta water 2 tablespoons at a time until the mixture reaches a loose, creamy consistency.
17. Transfer the mixture to a 9×13-inch baking dish and spread evenly.
18. Sprinkle the remaining 1/4 cup Parmigiano-Reggiano over the top.
19. Bake for 25 minutes until bubbly around the edges and golden on top.
20. Let rest for 10 minutes before serving to allow the sauce to set properly.
21. Garnish with fresh parsley just before serving.

You’ll notice the creamy sauce clings perfectly to each strand of pasta while the bacon adds a wonderful smoky crunch. The peas provide little bursts of sweetness that balance the rich cheese sauce beautifully. Try serving individual portions in rustic ceramic bowls with a simple green salad for a complete comfort meal.

Gluten-Free Turkey Tetrazzini

A cozy, comforting gluten-free twist on a classic casserole that’s perfect for using up leftover turkey. You get that creamy, satisfying texture without any gluten, making it a crowd-pleaser for everyone at the table. It’s the kind of dish that feels like a warm hug on a chilly evening.

Ingredients

– 2 cups cooked turkey breast, shredded
– 8 ounces gluten-free brown rice pasta
– 3 tablespoons clarified butter
– 1 cup finely diced yellow onion
– 2 cloves garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 1/4 cup dry white wine
– 3 tablespoons gluten-free all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup panko-style gluten-free breadcrumbs
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Cook the gluten-free brown rice pasta in a large pot of salted boiling water for 8 minutes until al dente, then drain thoroughly.
3. Heat 2 tablespoons of clarified butter in a large skillet over medium heat until shimmering.
4. Sauté the finely diced yellow onion for 5 minutes until translucent and fragrant.
5. Add the minced garlic and cook for 1 additional minute until aromatic.
6. Incorporate the thinly sliced cremini mushrooms and cook for 7 minutes until they release their moisture and turn golden brown.
7. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom, and cook until the wine has nearly evaporated.
8. Sprinkle the gluten-free all-purpose flour over the mushroom mixture and cook for 2 minutes while stirring constantly to form a roux.
9. Gradually whisk in the warmed whole milk until the sauce is smooth and begins to thicken, about 4 minutes.
10. Stir in the heavy cream, fine sea salt, freshly ground black pepper, and freshly grated nutmeg.
11. Fold in the shredded cooked turkey breast and cooked pasta until evenly coated with the sauce.
12. Transfer the mixture to the prepared baking dish and spread it into an even layer.
13. Combine the panko-style gluten-free breadcrumbs, freshly grated Parmigiano-Reggiano, and extra-virgin olive oil in a small bowl.
14. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
15. Bake at 375°F for 25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
16. Let the tetrazzini rest for 10 minutes before serving to allow the sauce to set.

Ultra-creamy and packed with savory depth, this tetrazzini delivers tender pasta and turkey in every forkful. The crispy, cheesy topping gives way to a luxuriously smooth sauce that clings perfectly to each component. Try serving it alongside a bright arugula salad tossed with lemon vinaigrette to cut through the richness.

Turkey Tetrazzini with Garlic Herb Sauce

Perfect for using up holiday leftovers or creating a comforting weeknight meal, this turkey tetrazzini brings creamy satisfaction to your table. You’ll love how the garlic herb sauce coats every strand of pasta while tender turkey pieces add protein-packed goodness.

Ingredients

• 12 ounces dried linguine pasta
• 4 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 8 ounces cremini mushrooms, thinly sliced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1/2 cup dry white wine
• 2 cups shredded cooked turkey breast
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup panko breadcrumbs
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
3. Add linguine to the boiling water and cook for 9 minutes until al dente.
4. Drain the pasta immediately and rinse with cool water to stop the cooking process.
5. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
6. Sauté diced onion for 4 minutes until translucent but not browned.
7. Add sliced mushrooms and cook for 6 minutes until they release their liquid and edges turn golden.
8. Stir in minced garlic and cook for 45 seconds until fragrant.
9. Sprinkle flour over the vegetable mixture and cook for 2 minutes while stirring constantly to create a blonde roux.
10. Slowly pour in warm milk while whisking continuously to prevent lumps.
11. Add heavy cream and white wine, then bring the sauce to a gentle simmer.
12. Cook the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
13. Fold in shredded turkey, 3/4 cup Parmigiano-Reggiano, parsley, thyme, and nutmeg.
14. Season the mixture with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
15. Combine the turkey sauce with the cooked linguine until evenly coated.
16. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
17. Mix panko breadcrumbs with melted butter and remaining 1/4 cup Parmigiano-Reggiano.
18. Sprinkle the breadcrumb mixture evenly over the pasta surface.
19. Bake for 25 minutes until the topping is golden brown and the sauce bubbles around the edges.
20. Let the tetrazzini rest for 8 minutes before serving to allow the sauce to set properly.

This tetrazzini emerges with a crisp, golden crust giving way to creamy pasta beneath. The garlic herb sauce clings beautifully to each strand while the turkey remains remarkably moist. Try serving individual portions in rustic bowls with a simple arugula salad for contrasting freshness.

Spicy Turkey Tetrazzini with Jalapeños

Keeping cozy during chilly evenings just got more exciting with this comforting pasta bake. You’ll love how the spicy jalapeños balance the creamy sauce and tender turkey. It’s the perfect dish when you want something satisfying but not too heavy.

Ingredients

• 1 pound dried linguine pasta
• 3 tablespoons extra virgin olive oil
• 1 pound roasted turkey breast, shredded
• 2 fresh jalapeño peppers, seeded and finely diced
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• ½ cup panko breadcrumbs
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of generously salted water to a rolling boil.
3. Add the linguine and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly, reserving ½ cup of the starchy cooking water.
5. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sauté the chopped onion for 5 minutes until translucent and fragrant.
7. Add the minced garlic and diced jalapeños, cooking for 1 minute until aromatic.
8. Stir in the shredded turkey and cook for 2 minutes to warm through.
9. Transfer the turkey mixture to a separate bowl and set aside.
10. Melt the unsalted butter in the same Dutch oven over medium heat.
11. Whisk in the flour continuously for 2 minutes to create a pale golden roux.
12. Gradually pour in the whole milk while whisking constantly to prevent lumps.
13. Add the heavy cream and continue whisking until the sauce thickens, about 4 minutes.
14. Stir in ¾ cup of Parmigiano-Reggiano until fully melted and incorporated.
15. Season the sauce with kosher salt, black pepper, and freshly grated nutmeg.
16. Combine the cooked linguine, turkey mixture, and sauce in the Dutch oven, tossing to coat evenly.
17. If the mixture appears too thick, gradually add the reserved pasta water until desired consistency is reached.
18. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
19. Combine the remaining Parmigiano-Reggiano with panko breadcrumbs and sprinkle evenly over the top.
20. Bake for 25 minutes until the topping is golden brown and the edges are bubbling.
21. Let the tetrazzini rest for 8 minutes before serving to allow the sauce to set properly.
22. Garnish with chopped fresh parsley just before serving.

Definitely expect a wonderful contrast between the crispy panko topping and the creamy interior. The jalapeños provide a subtle heat that builds gradually rather than overwhelming the palate. For an elegant presentation, serve individual portions in shallow bowls with a simple arugula salad on the side.

Turkey Tetrazzini with Sun-Dried Tomatoes

Tired of the same old turkey leftovers? This creamy, comforting Turkey Tetrazzini with sun-dried tomatoes transforms your holiday bird into something truly spectacular. You’ll love how the rich sauce and tender pasta come together for the ultimate cozy meal.

Ingredients

• 8 ounces dried linguine pasta
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, drained and julienned
• ¼ cup all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• ½ cup dry white wine
• 2 cups cooked turkey breast, shredded
• 1 cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup fresh Italian parsley, finely chopped
• ½ teaspoon freshly grated nutmeg
• Kosher salt and freshly cracked black pepper
• ½ cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the linguine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly but do not rinse, reserving ½ cup of the starchy cooking water.
5. Heat olive oil in a large Dutch oven over medium heat until shimmering.
6. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 60 seconds until aromatic but not browned.
8. Stir in the julienned sun-dried tomatoes and cook for 2 minutes to intensify their flavor.
9. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a pale golden roux.
10. Gradually whisk in the warm milk, ensuring no lumps remain before adding more liquid.
11. Pour in the heavy cream and white wine, then bring the sauce to a gentle simmer.
12. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
13. Fold in the shredded turkey, ¾ cup of Parmigiano-Reggiano, and the cooked linguine.
14. Season with nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper, adjusting to your preference.
15. If the sauce appears too thick, gradually incorporate the reserved pasta water until desired consistency is achieved.
16. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
17. Combine the panko breadcrumbs with the remaining Parmigiano-Reggiano and melted butter in a small bowl.
18. Sprinkle the breadcrumb mixture evenly over the tetrazzini, creating a uniform crust.
19. Bake for 25-30 minutes until the sauce is bubbling vigorously around the edges and the topping is golden brown.
20. Let the tetrazzini rest for 10 minutes before serving to allow the sauce to set properly.
21. Garnish with fresh parsley just before serving.

Know that you’ll be rewarded with the most luxurious creamy texture that clings perfectly to every strand of pasta. The sun-dried tomatoes provide bursts of sweet-tart intensity that cut through the rich sauce beautifully. For an elegant presentation, serve individual portions in shallow bowls with a simple arugula salad on the side.

Turkey Tetrazzini Alfredo

Kicking off comfort food season with a twist, this Turkey Tetrazzini Alfredo combines leftover holiday turkey with creamy pasta in the most decadent way. You’ll love how the rich sauce clings to every noodle, making it the ultimate cozy dinner that feels fancy but comes together so easily.

Ingredients

– 12 ounces dried linguine pasta
– 4 tablespoons unsalted European-style butter
– 3 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 3 cups shredded roasted turkey breast
– ½ cup finely chopped fresh flat-leaf parsley
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ cup panko breadcrumbs
– 2 tablespoons extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Cook the linguine for exactly 8 minutes until al dente, then drain immediately.
3. Melt the butter in a large Dutch oven over medium heat until it foams and subsides.
4. Add the minced garlic and sauté for 45 seconds until fragrant but not browned.
5. Sprinkle the flour over the butter and whisk continuously for 2 minutes to create a pale golden roux.
6. Gradually pour in the warmed milk while whisking vigorously to prevent lumps.
7. Add the heavy cream and continue whisking until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes.
8. Remove from heat and stir in the Parmigiano-Reggiano until completely melted and smooth.
9. Fold in the shredded turkey, parsley, nutmeg, salt, and pepper until evenly distributed.
10. Gently toss the cooked linguine in the sauce until every strand is thoroughly coated.
11. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
12. Combine the panko breadcrumbs with olive oil and sprinkle evenly over the pasta surface.
13. Bake for 20-22 minutes until the breadcrumbs are deep golden brown and the edges are bubbling.
14. Let rest for 8 minutes before serving to allow the sauce to set properly.

The finished dish has this incredible contrast between the crispy panko topping and the luxuriously creamy pasta beneath. Each bite delivers the savory richness of the Alfredo sauce balanced by the subtle earthiness of nutmeg and fresh parsley. For a stunning presentation, serve it in individual cast-iron skillets with a simple arugula salad on the side to cut through the richness.

Turkey Tetrazzini with Crispy Onion Topping

Back when you need some serious comfort food that feels like a warm hug, this creamy pasta bake delivers. Between the tender turkey and that irresistible crispy topping, it’s the kind of meal that makes everyone ask for seconds. You’ll love how the flavors meld together while it bakes to golden perfection.

Ingredients

• 8 ounces dried linguine pasta
• 3 tablespoons clarified butter
• 1 cup finely diced yellow onion
• 8 ounces cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1/2 cup dry sherry
• 2 cups shredded cooked turkey breast
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup French fried onions
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, but do not rinse—the starch helps the sauce adhere.
5. Melt the clarified butter in a large Dutch oven over medium heat until it shimmers.
6. Add the diced onion and cook for 5 minutes until translucent and fragrant.
7. Stir in the sliced mushrooms and cook for 8 minutes until they release their liquid and turn golden brown.
8. Add the minced garlic and cook for 1 minute until aromatic but not browned.
9. Sprinkle the flour over the vegetables and cook for 2 minutes while stirring constantly to form a blonde roux.
10. Gradually whisk in the warmed milk until the mixture is smooth and begins to thicken.
11. Pour in the heavy cream and dry sherry, then bring to a gentle simmer.
12. Cook for 3 minutes until the sauce coats the back of a spoon.
13. Fold in the shredded turkey, 3/4 cup of Parmigiano-Reggiano, nutmeg, salt, and pepper.
14. Add the cooked linguine to the sauce and toss until evenly coated.
15. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
16. Combine the remaining 1/4 cup Parmigiano-Reggiano with the French fried onions.
17. Sprinkle the onion mixture evenly over the pasta.
18. Bake for 25 minutes until the topping is golden brown and the sauce bubbles around the edges.
19. Let rest for 10 minutes before serving to allow the sauce to set properly.
20. Garnish with chopped parsley just before serving.

Certainly, the contrast between the creamy interior and crunchy topping makes each bite exciting. The nutmeg and sherry add sophisticated depth that elevates this beyond typical comfort food. For a stunning presentation, serve it in individual cast-iron skillets with a simple arugula salad on the side.

Turkey Tetrazzini with White Wine Sauce

After a long day, you want something comforting that feels fancy without the fuss. This creamy turkey tetrazzini hits all the right notes—it’s rich, satisfying, and perfect for using up holiday leftovers or that rotisserie chicken from the store.

Ingredients

– 8 ounces dried linguine pasta, broken in half
– 3 tablespoons clarified butter
– 8 ounces cremini mushrooms, thinly sliced
– ½ cup finely diced yellow onion
– 2 cloves garlic, minced
– ¼ cup all-purpose flour
– 1 cup dry white wine, such as Sauvignon Blanc
– 2 cups whole milk, warmed
– 1 cup heavy cream
– 2 cups shredded cooked turkey breast
– ½ cup freshly grated Parmesan cheese
– ¼ cup chopped fresh flat-leaf parsley
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ½ teaspoon freshly grated nutmeg
– ½ cup panko breadcrumbs
– 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, about 9 minutes.
3. Drain the pasta thoroughly and transfer it to the prepared baking dish.
4. Heat the clarified butter in a large skillet over medium heat until shimmering.
5. Add the sliced cremini mushrooms and sauté until deeply browned and any released liquid has evaporated, about 8 minutes.
6. Stir in the diced yellow onion and cook until translucent, about 4 minutes.
7. Add the minced garlic and cook until fragrant, about 30 seconds.
8. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
9. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet.
10. Simmer the mixture until the wine reduces by half, about 3 minutes.
11. Gradually whisk in the warmed whole milk and heavy cream until the sauce is smooth.
12. Bring the sauce to a gentle simmer and cook until thickened enough to coat the back of a spoon, about 5 minutes.
13. Remove the skillet from the heat and stir in the shredded turkey, Parmesan cheese, parsley, sea salt, black pepper, and nutmeg.
14. Pour the turkey mixture over the cooked linguine in the baking dish and toss gently to combine.
15. In a small bowl, mix the panko breadcrumbs with the olive oil until evenly moistened.
16. Sprinkle the breadcrumb mixture evenly over the top of the tetrazzini.
17. Bake for 25 minutes, or until the sauce is bubbling and the topping is golden brown.
18. Let the tetrazzini rest for 10 minutes before serving to allow the sauce to set. Seriously, that first bite is pure comfort—the creamy sauce clings to every strand of pasta, while the crispy panko topping adds the perfect crunch. Serve it with a simple arugula salad to cut through the richness, or pack it for lunch the next day when the flavors have melded even more.

Turkey Tetrazzini with Roasted Red Peppers

Let’s be honest—sometimes you need a comforting pasta dish that feels fancy without the fuss. This turkey tetrazzini with roasted red peppers is exactly that kind of meal, perfect for using up holiday leftovers or just treating yourself to something cozy and satisfying.

Ingredients

• 8 ounces dried linguine pasta
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 12 ounces cooked turkey breast, shredded
• 1 cup roasted red peppers, julienned
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add 8 ounces dried linguine pasta to the boiling water and cook for 9 minutes, until al dente.
4. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water.
5. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering.
6. Sauté 1 large finely diced yellow onion for 6-8 minutes until translucent and lightly caramelized.
7. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
8. Stir in 12 ounces shredded cooked turkey breast and 1 cup julienned roasted red peppers, heating through for 3 minutes.
9. In a separate saucepan, melt 3 tablespoons unsalted butter over medium heat until foaming subsides.
10. Whisk in 3 tablespoons all-purpose flour and cook for 2 minutes to form a pale golden roux.
11. Gradually whisk in 2 cups whole milk warmed to 110°F until the sauce is smooth and thickened.
12. Stir in 1 cup heavy cream, 1/2 cup freshly grated Parmigiano-Reggiano, and 1/4 teaspoon freshly grated nutmeg until the cheese is fully melted.
13. Combine the cooked pasta, turkey mixture, and cheese sauce in the prepared baking dish, adding reserved pasta water as needed to loosen the consistency.
14. Sprinkle 1/4 cup panko breadcrumbs evenly over the top of the tetrazzini.
15. Bake at 375°F for 25-30 minutes until the sauce is bubbling and the topping is golden brown.
16. Let the tetrazzini rest for 10 minutes before serving to allow the sauce to set properly.
17. Garnish with 2 tablespoons chopped fresh flat-leaf parsley just before serving.

Fresh from the oven, this tetrazzini boasts a creamy, velvety sauce that clings perfectly to each strand of pasta. The roasted red peppers add a subtle sweetness that balances the savory turkey, while the panko topping provides a satisfying crunch. For an elegant twist, serve individual portions in ramekins topped with extra Parmigiano-Reggiano and a drizzle of truffle oil.

Turkey Tetrazzini with Gruyère Cheese

Facing another round of holiday leftovers? You’ve probably got that turkey staring back at you from the fridge, and this creamy, comforting pasta bake is exactly what you need to transform it into something spectacular. It’s the kind of cozy dish that makes you forget you’re eating leftovers at all.

Ingredients

• 8 ounces dry linguine pasta, broken in half
• 4 tablespoons unsalted European-style butter
• 8 ounces cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk, at room temperature
• 1 cup heavy cream
• 1/2 cup dry white wine
• 2 cups shredded Gruyère cheese, divided
• 1/4 teaspoon freshly grated nutmeg
• 3 cups cooked turkey breast, shredded
• 1/4 cup fresh Italian parsley, chopped
• 1/2 cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of heavily salted water to a rolling boil.
3. Cook the linguine for 2 minutes less than package directions indicate for al dente texture.
4. Drain the pasta thoroughly without rinsing to help the sauce adhere better.
5. Melt the butter in a large Dutch oven over medium heat until foaming subsides.
6. Sauté the mushrooms and onion for 6-8 minutes until mushrooms release their liquid and onions turn translucent.
7. Add the garlic and cook for 1 minute until fragrant but not browned.
8. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a pale roux.
9. Slowly whisk in the white wine, scraping up any browned bits from the bottom of the pot.
10. Gradually whisk in the milk and heavy cream until the sauce is smooth and beginning to thicken.
11. Simmer the sauce for 5 minutes, stirring frequently, until it coats the back of a spoon.
12. Remove from heat and stir in 1 1/2 cups of Gruyère until melted and fully incorporated.
13. Season the sauce with nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
14. Fold in the cooked pasta, shredded turkey, and chopped parsley until evenly combined.
15. Transfer the mixture to the prepared baking dish and spread into an even layer.
16. Combine the remaining 1/2 cup Gruyère with panko breadcrumbs and olive oil in a small bowl.
17. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
18. Bake for 25-30 minutes until the sauce is bubbling vigorously around the edges.
19. Switch your oven to broil and cook for 2-3 minutes until the topping is golden brown and crisp.
20. Remove from oven and let rest for 10 minutes before serving to allow the sauce to set properly.

A perfectly baked Turkey Tetrazzini emerges with a crackling golden crust that gives way to the creamiest interior, where the nutty Gruyère melds beautifully with the earthy mushrooms and tender turkey. The linguine holds its structure wonderfully against the rich sauce, creating that ideal pasta bake texture where every component shines. For a stunning presentation, serve individual portions in shallow bowls garnished with extra parsley and a simple arugula salad to cut through the richness.

Turkey Tetrazzini with Lemon and Thyme

Oh, you know those cozy evenings when you want something comforting but still bright? This creamy pasta bake delivers exactly that with its zesty lemon and earthy thyme notes. It’s the kind of dish that feels like a warm hug but keeps things interesting with fresh flavors.

Ingredients

• 1 pound dried linguine pasta
• 4 tablespoons unsalted European-style butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• ¼ cup all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 teaspoons fresh thyme leaves
• Zest of 1 large lemon
• 2 tablespoons freshly squeezed lemon juice
• 3 cups shredded roasted turkey breast
• ½ cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of heavily salted water to a rolling boil.
3. Cook the linguine for 2 minutes less than package directions indicate for al dente texture.
4. Drain the pasta thoroughly, reserving 1 cup of pasta cooking water.
5. Melt the butter in a large Dutch oven over medium heat until foaming subsides.
6. Add the diced onion and cook for 5-7 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 60 seconds until aromatic but not browned.
8. Add the sliced mushrooms and cook for 8-10 minutes until they release their liquid and develop golden edges.
9. Sprinkle the flour over the mushroom mixture and cook for 2 minutes while stirring constantly to form a pale roux.
10. Slowly whisk in the warmed milk until the mixture is smooth and begins to thicken.
11. Whisk in the heavy cream and bring the sauce to a gentle simmer.
12. Stir in ¾ cup of Parmigiano-Reggiano until fully melted into the sauce.
13. Add the fresh thyme leaves, lemon zest, and lemon juice to the sauce.
14. Fold in the shredded turkey and cooked linguine until evenly coated.
15. If the sauce appears too thick, gradually add reserved pasta water until reaching a creamy consistency that coats the pasta.
16. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
17. Combine the panko breadcrumbs, remaining ¼ cup Parmigiano-Reggiano, and olive oil in a small bowl.
18. Sprinkle the breadcrumb mixture evenly over the pasta surface.
19. Bake for 25-30 minutes until the topping is golden brown and the edges are bubbling vigorously.
20. Let the tetrazzini rest for 10 minutes before serving to allow the sauce to set properly.

Delightfully creamy with a satisfying crunch from that golden topping, this tetrazzini balances rich turkey and mushrooms against the bright acidity of lemon. The fresh thyme adds an herbal depth that makes each bite complex yet comforting. For a beautiful presentation, serve individual portions in shallow bowls garnished with extra thyme sprigs and a final dusting of Parmigiano-Reggiano.

Turkey Tetrazzini with Wild Mushrooms

Kicking off the cozy season with a dish that feels like a warm hug! You know those nights when you want something comforting but still elegant? This creamy pasta bake with turkey and earthy mushrooms hits all the right notes.

Ingredients

• 12 ounces dried linguine pasta
• 3 tablespoons clarified butter
• 1 pound assorted wild mushrooms (such as chanterelle, shiitake, and oyster), cleaned and sliced
• 2 large shallots, finely minced
• 3 cloves garlic, microplaned
• 1/4 cup dry sherry
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 3 cups shredded roasted turkey breast
• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the linguine and cook for 2 minutes less than package directions, about 9-10 minutes, until al dente.
4. Drain the pasta thoroughly, reserving 1/2 cup of the starchy cooking water.
5. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
6. Add the wild mushrooms and sauté for 6-8 minutes until deeply browned and any liquid has evaporated.
7. Stir in the minced shallots and cook for 2 minutes until translucent.
8. Add the microplaned garlic and cook for 30 seconds until fragrant.
9. Deglaze the pan with dry sherry, scraping up any browned bits from the bottom.
10. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly.
11. Gradually whisk in the warmed milk until the mixture is smooth and beginning to thicken.
12. Stir in the heavy cream and bring to a gentle simmer.
13. Remove from heat and stir in 3/4 cup of Parmigiano-Reggiano and the freshly grated nutmeg.
14. Fold in the shredded turkey and cooked linguine until evenly coated.
15. If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is reached.
16. Transfer the mixture to a 9×13-inch baking dish and spread evenly.
17. Combine the remaining 1/4 cup Parmigiano-Reggiano with panko breadcrumbs, olive oil, and chopped parsley.
18. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
19. Bake for 25-30 minutes until the topping is golden brown and the sauce is bubbling around the edges.
20. Let rest for 10 minutes before serving to allow the sauce to set properly.

Just out of the oven, you’ll love how the crispy, herbed panko topping gives way to the luxuriously creamy interior. The wild mushrooms add an earthy depth that plays beautifully against the rich sauce and tender turkey. Try serving individual portions in shallow bowls with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Turkey Tetrazzini with Panko Crust

Sometimes you need a comforting casserole that feels both elegant and easy. This turkey tetrazzini features a crispy panko crust that transforms leftovers into something truly special. You’ll love how the creamy pasta bakes up beneath that golden topping.

Ingredients

• 12 ounces dried linguine pasta
• 3 tablespoons unsalted European-style butter
• 8 ounces cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1/2 cup dry sherry wine
• 4 cups shredded roasted turkey breast
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Cook the linguine for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly and transfer to a 9×13-inch baking dish.
5. Melt the butter in a large Dutch oven over medium heat until foaming subsides.
6. Sauté the mushrooms and onion for 8 minutes until golden brown and moisture has evaporated.
7. Add the garlic and cook for 45 seconds until fragrant but not browned.
8. Sprinkle the flour over the vegetables and cook for 2 minutes while stirring constantly to form a pale roux.
9. Gradually whisk in the warm milk until the mixture is completely smooth with no lumps.
10. Stir in the heavy cream and sherry, then bring to a gentle simmer.
11. Cook the sauce for 5 minutes until thickened enough to coat the back of a spoon.
12. Remove from heat and fold in the turkey, half of the Parmigiano-Reggiano, salt, pepper, and nutmeg.
13. Pour the turkey mixture over the pasta in the baking dish and toss gently to combine.
14. Combine the panko, remaining Parmigiano-Reggiano, and olive oil in a small bowl.
15. Sprinkle the panko mixture evenly over the casserole surface.
16. Bake for 25 minutes until the sauce is bubbling vigorously around the edges.
17. Switch your oven to broil and cook for 2-3 minutes until the crust is deep golden brown.
18. Remove from oven and let rest for 10 minutes before serving to allow the sauce to thicken.

That crispy panko crust gives way to the creamiest pasta beneath, with the nutmeg adding subtle warmth to the rich sauce. Try serving individual portions in shallow bowls with a simple arugula salad alongside for contrast. The sherry really elevates the mushroom flavor, making this feel far more sophisticated than your average casserole.

Summary

You’ve just discovered 20 incredible ways to transform leftover turkey into creamy, comforting tetrazzini! Whether you’re cooking for family dinner or holiday gatherings, these recipes offer something for every taste. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to pin your top picks to Pinterest for easy saving!