Name: Creamy Turkey Tetrazzini Bake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, divided; 1 pound cremini mushrooms, sliced; 1 cup chopped shallots or onion; 2 cloves garlic, finely chopped; 1 teaspoon fresh thyme leaves, chopped; ⅓ cup all purpose flour; 2 cups chicken broth or stock; 2 cups whole milk; 1 ½ cups heavy cream; 2-3 tablespoons dry sherry; ⅛ teaspoon ground nutmeg; ¾ cup grated Parmigiano Reggiano; ¾ cup frozen peas; 3 cups shredded cooked turkey breast; ¼ cup chopped Italian parsley, plus additional for garnish; 12 ounces dry linguine or spaghetti, snapped in half; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter, melted; ½ cup unseasoned Panko breadcrumbs; ¼ cup grated Parmigiano Reggiano; ¼ teaspoon freshly-ground black pepper

Jump to Recipe· 4.9 from 10 reviews

If you’re on the hunt for a cozy, comforting dish that feels like a big, warm hug, you’ve got to try this Creamy Turkey Tetrazzini Bake Recipe. It’s the perfect way to transform leftover turkey or just indulge in a rich, mushroomy, cheesy casserole that’s guaranteed to please the crowd. Trust me, once you take that first bite of tender turkey entwined in luscious sauce and baked to bubbling perfection, you’ll want to make it again and again.

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Why This Recipe Works

Balanced Creaminess: The combination of whole milk, heavy cream, and butter makes the sauce silky without being overly heavy.
Umami-packed Mushrooms: Sautéed cremini mushrooms add earthiness that pairs perfectly with the turkey.
Perfect Pasta Texture: Snapping linguine in half cooks evenly and absorbs the creamy sauce beautifully.
Crunchy Topping Contrast: The buttery panko breadcrumb and parmesan topping gives the ideal crisp bite on top of a luscious casserole.

Creamy Turkey Tetrazzini Bake, Turkey Tetrazzini casserole, Mushroom turkey pasta bake, Comforting turkey casserole, Easy turkey pasta recipes - A white baking dish filled with creamy spaghetti casserole topped with a golden brown crumb layer that has small green herb pieces sprinkled on it; a woman's hand holds a metal serving spoon lifting a portion showing soft spaghetti noodles mixed with white cream sauce, green peas, and sliced mushrooms, all nestled in the middle of the dish; the white marbled surface beneath adds a clean contrast to the warm colors of the casserole, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Turkey Tetrazzini Bake Recipe is all about ingredients that bring layers of flavor and texture together. The mushrooms create depth, the dairy adds richness, and the herbs brighten everything up. Here are my secrets to sourcing the best for this dish.

Unsalted Butter: Starting with unsalted allows you to control the salt level precisely—super important with a creamy sauce.
Cremini Mushrooms: These give a firmer bite and deeper flavor than white mushrooms—plus, they don’t get watery.
Shallots or Onion: Shallots add a mild sweetness, but yellow onion works well if that’s what you have on hand.
Fresh Garlic: Essential for aromatic depth, use freshly minced for the best punch.
Fresh Thyme: Adds herbal brightness without overpowering the dish.
All-Purpose Flour: Helps thicken the sauce into a luscious and smooth consistency.
Chicken Broth or Stock: A good quality stock adds savory notes; homemade or a trusted brand works best.
Whole Milk & Heavy Cream: Together they build that creamy richness without making the sauce too heavy or greasy.
Dry Sherry: This little splash adds a subtle nutty and sweet complexity—don’t skip it if you can!
Ground Nutmeg: A tiny pinch warms the sauce in a way that you might not notice consciously, but your taste buds will.
Parmigiano Reggiano: Freshly grated for sharpness and melt-in-your-mouth flavor, it’s critical here.
Frozen Peas: Pops of sweetness and color brightening the creamy dish.
Cooked Turkey Breast: The star protein—shredded for easier mixing and even distribution.
Italian Parsley: Chopped fresh parsley keeps the casserole bright and fresh.
Dry Linguine or Spaghetti: Snapped pasta pieces hold the sauce well and bake nicely in the casserole.
Kosher Salt & Freshly Ground Black Pepper: Always taste and adjust as you go to keep flavors balanced.
Panko Breadcrumbs: For that golden, crisp topping that’s light and crunchy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite aspects of this Creamy Turkey Tetrazzini Bake Recipe is how easy it is to adjust to your preferences or what you have on hand. I often swap out peas for chopped spinach or add a pinch of crushed red pepper flakes for a subtle kick. You should make it your own!

Vegetarian Version: I once made this with roasted cauliflower and mushrooms instead of turkey—still super comforting and satisfying.
Dairy-Free Adaptation: Try using coconut cream and a non-dairy milk, though the sauce won’t be quite as rich but still lovely.
Extra Mushrooms: Doubling the mushrooms makes it so savory and earthy—perfect if you want to highlight that flavor.
Herb Swaps: Fresh sage or rosemary can work beautifully if you want a different herbal note.

Step-by-Step: How I Make Creamy Turkey Tetrazzini Bake Recipe

Step 1: Preheat and Pasta Prep

First things first, I preheat the oven to 400°F and butter my casserole dish—that helps prevent sticking and gives a nice edge crust. While the oven warms, I bring a big pot of salted water to a boil and cook the pasta just until al dente. This is crucial because it will finish cooking in the oven and you don’t want mushy noodles! Drain it well and set aside.

Step 2: Sauté the Mushrooms and Aromatics

Melt 2 tablespoons of butter over medium-high heat in a heavy pot, then add the sliced cremini mushrooms with a pinch of salt and pepper. Cook until the mushrooms release their moisture and begin browning—this step develops incredible flavor, so patience is key. Next, add the diced shallots or onions and cook a few more minutes till soft and golden. Stir in the minced garlic and thyme and cook just a minute more until fragrant. Set this mixture aside for now.

Step 3: Whip Up the Creamy Sauce

In the same pot, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for a minute or two to get rid of that raw flour taste. Slowly pour in the chicken broth, whole milk, heavy cream, and sherry while whisking constantly to avoid lumps. Add the nutmeg, kosher salt, and black pepper. Keep whisking until the sauce thickens and coats the back of your spoon—it usually takes around 5 minutes. Then, stir in the grated Parmigiano Reggiano until fully melted. This sauce is where the magic happens, so don’t rush it!

Step 4: Combine and Assemble the Bake

Gently fold in the sautéed mushrooms, peas, shredded turkey, and chopped parsley right into the sauce. Taste it and adjust the seasoning with more salt or pepper as you see fit. Then, stir in your cooked pasta so every strand is luxuriously coated. Pour the whole mixture into the buttered casserole dish and spread it evenly.

Step 5: Make the Crunchy Breadcrumb Topping

Mix together melted butter, Panko breadcrumbs, parmesan, and black pepper in a small bowl. Sprinkle that golden mixture evenly over the casserole. This topping adds a delightful crunch that keeps every bite interesting.

Step 6: Bake & Serve the Tetrazzini

Place the casserole on a baking sheet and bake for about 25 minutes or until the sauce is bubbling and the topping is perfectly toasted golden brown. Keep an eye on the breadcrumbs around 15 minutes—if they’re browning too fast, tent the dish with foil. Once out, let it rest a few minutes so the sauce thickens slightly before serving. Garnish with extra parsley and dig in!

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Pro Tips for Making Creamy Turkey Tetrazzini Bake Recipe

Don’t Overcook the Pasta: Cooking it just al dente keeps it from turning mushy after baking.
Use Freshly Grated Cheese: Pre-grated can be dry or clump; fresh Parmigiano melts silky and tastes brighter.
Watch Your Breadcrumbs: Keep an eye during baking to avoid burning that crunchy topping; foil is your friend!
Adjust Salt After Sauce Is Ready: Broth salt levels vary widely, so taste and tweak before assembling.

How to Serve Creamy Turkey Tetrazzini Bake Recipe

Garnishes

I usually keep garnishes simple with a sprinkle of fresh Italian parsley because it adds a refreshing pop of green and a hint of bright, herbal flavor that lifts the rich sauce. Sometimes, I like to add a bit of extra grated parmesan for those salty, melty bits on top.

Side Dishes

This bake stands on its own beautifully, but I love pairing it with a crisp green salad with a tangy vinaigrette to balance the creaminess. Roasted Brussels sprouts or sautéed green beans with a squeeze of lemon also complement the flavors wonderfully.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve this dish in individual ramekins for a personal touch. Garnishing with tiny sprigs of thyme or shaved parmesan curls makes it look extra special and inviting. It’s a real crowd-pleaser when served family-style straight from the casserole!

Make Ahead and Storage

Storing Leftovers

I typically let the bake cool completely, then store leftovers in an airtight container in the fridge. It keeps well for 3 to 4 days and reheats beautifully without drying out, as long as you cover it well.

Freezing

If you want to freeze the Creamy Turkey Tetrazzini Bake Recipe, assemble it fully but skip baking. Wrap tightly with foil or plastic wrap, and freeze for up to 2 months. When ready, bake covered, adding extra time to ensure it’s heated through and bubbly.

Reheating

To reheat leftovers, pop a portion in the oven at 350°F, covered to prevent drying, for about 20 minutes or until warmed through. A quick zap in the microwave is fine, but the oven method keeps textures better.

FAQs

Can I use leftover turkey or fresh turkey for the Creamy Turkey Tetrazzini Bake Recipe?

Absolutely! Leftover turkey works perfectly in this recipe—it’s a fantastic way to make use of those extra turkey pieces. Just shred or chop your turkey breast, and fold it into the sauce. If you’re using freshly cooked turkey, make sure it’s cooked through and shredded before adding.
What can I substitute for the dry sherry in the sauce?

If you don’t have dry sherry, a dry white wine or a splash of apple cider vinegar mixed with water can work as alternatives. The goal is to add a subtle acidity and depth without overpowering the creaminess. You can also omit it if needed, though it does add a nice layer of flavor.
Can I make this recipe gluten-free?

Yes! Use gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Be sure to double-check the chicken broth or stock for any hidden gluten ingredients. Panko breadcrumbs can also be swapped for gluten-free panko or crushed gluten-free crackers for the topping.
Is it okay to use canned mushrooms instead of fresh?

Fresh mushrooms are definitely preferable here because they provide better texture and flavor. Canned mushrooms tend to be softer and can make the sauce watery. If canned is all you have, drain them well and cook them thoroughly to evaporate excess moisture, but expect a different texture.
How do I prevent the topping from burning?

Great question! Keep an eye on the bake during the last 10 minutes. If you notice the breadcrumbs browning too quickly, loosely cover the casserole with foil to shield it from direct heat and prevent burning while allowing the inside to finish cooking.

Final Thoughts

This Creamy Turkey Tetrazzini Bake Recipe has been a staple in my kitchen whenever I want that warm, satisfying feeling of home-cooked comfort food. It’s forgiving, rich, and so flavorful. Whether you’re using leftovers or just craving an indulgent pasta bake, this recipe has a way of bringing people together around the table. I really hope you’ll give it a try and see how wonderfully creamy, crunchy, and hearty it turns out in your own kitchen—just like it does in mine!