Turkey Tetrazzini Mushrooms Peas (Print View)
Creamy pasta bake featuring turkey, mushrooms, peas, and a golden cheesy crust for a satisfying dish.
# Ingredient List:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Sauce
02 - 4 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 9 oz cremini or white mushrooms, sliced
06 - 4 tbsp all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup chicken or turkey broth
09 - 1/2 cup heavy cream
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Main Filling
13 - 3 cups cooked turkey, shredded or diced
14 - 1 cup frozen peas, thawed
15 - 3/4 cup grated Parmesan cheese
16 - 1 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley
→ Topping
18 - 1 cup panko breadcrumbs
19 - 2 tbsp melted butter
20 - 2 tbsp grated Parmesan cheese
# How to Make:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 3 minutes. Add garlic and mushrooms; sauté until mushrooms turn golden and moisture evaporates, about 6 to 8 minutes.
04 - Sprinkle flour evenly over the vegetables and stir for 1 to 2 minutes to form a roux.
05 - Gradually whisk in whole milk, broth, and heavy cream. Simmer gently, stirring constantly until the sauce thickens, approximately 5 minutes. Season with salt, pepper, and nutmeg.
06 - Remove from heat. Stir in cooked turkey, thawed peas, Parmesan, mozzarella, parsley, and cooked pasta until thoroughly combined.
07 - Pour mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the casserole.
09 - Bake uncovered for 25 to 30 minutes until topping is golden and filling bubbles.
10 - Allow the dish to rest for 10 minutes before serving. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- It's the ultimate way to turn turkey leftovers into something that doesn't feel like leftovers.
- That nutmeg-laced cream sauce is addictive, and once you master it, you'll make it for everything.
- The panko topping gives you crispy contrast against creamy filling, and honestly, people think you spent hours on this.
02 -
- If your sauce looks too thick before adding the pasta, thin it slightly with a splash of broth or milk—it will continue thickening as it bakes and cools.
- Don't let the sauce come to a rolling boil or it can break; keep it at a gentle simmer so the cream stays silky and doesn't separate.
- The pasta must be slightly undercooked or it becomes soft mush once baked; al dente is non-negotiable here.
03 -
- Brown the mushroom slices in a hot, dry pan first before adding butter—this forces out their moisture and deepens their flavor before they get the rich treatment.
- Taste and adjust seasoning after the cream is added but before combining with the pasta; it's harder to fix seasoning once everything is mixed.