Creamy Turkey Tetrazzini with Mushrooms Recipe

If you’re anything like me, nothing beats a comforting, creamy casserole that feels both indulgent and cozy. That’s exactly why I want to share this Creamy Turkey Tetrazzini with Mushrooms Recipe with you—it’s become a total family favorite in my kitchen! Made with tender turkey, earthy mushrooms, and a luscious, silky sauce that clings perfectly to every noodle, it’s the kind of dish that warms you up from the inside out. Stick around—I’ll walk you through every step so your first (and second!) time turning out this beauty is absolutely foolproof.

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Ingredients You’ll Need

Each ingredient in this Creamy Turkey Tetrazzini with Mushrooms Recipe plays a vital role to build layers of flavor and texture. From the tender mushrooms’ earthiness to the nutty cheeses and rich cream sauce, these components really shine when combined. Here are some tips to help you pick just the right ingredients to nail the taste and texture perfectly.

• Egg noodles (or spaghetti, linguini): I like using egg noodles because they absorb the creamy sauce beautifully and hold just the right amount of bite without getting mushy.
• Mushrooms: Sliced cremini or white button mushrooms are my go-tos since they add that classic earthy flavor and cook down nicely.
• Unsalted butter: Using unsalted butter lets you control the salt balance perfectly in the sauce.
• All-purpose flour: This is essential for making the roux that thickens your creamy sauce just right.
• Milk and heavy cream: A combo of both brings richness without being too heavy on cream alone.
• Chicken broth: Adds savory depth, and if you use low-sodium, you’ll have better control over seasoning.
• Dry sherry (or vermouth/dry white wine): This splash boosts flavor complexity—I always find it gives the sauce a subtle, magical lift.
• Cooked turkey: Perfect for using up leftovers, chopped coarsely for nice texture.
• Peas: A sweet pop of color and mild sweetness that balances the savory notes.
• Parmesan and Swiss cheese: These cheeses melt into the sauce beautifully, adding sharpness and nutty creaminess.
• Lemon juice: Just a touch brightens the whole dish and keeps the rich sauce from feeling too heavy.
• Kosher salt and freshly ground pepper: To season to perfection and adjust according to your broth’s saltiness.
• Ground nutmeg (optional): I add a pinch for warmth that enhances the creamy sauce subtly.
• Fine fresh bread crumbs (or panko): For a crispy topping that contrasts delightfully with the creamy interior.
• Fresh parsley: Not just for looks—I love the herbal freshness it adds as a finishing touch.

Variations

I love recipes that make room for your own twist, and this Creamy Turkey Tetrazzini with Mushrooms Recipe is no exception. Over the years I’ve played with it in different ways, and I encourage you to do the same depending on your pantry and preferences.

• Vegetarian Version: Swap out the turkey for sautéed tofu or extra mushrooms and use vegetable broth—you’ll still get a hearty, satisfying dish.
• Seasonal Veggies: I often add asparagus or roasted red peppers for a fresh pop of flavor and texture when those vegetables are in season.
• Cheese Swap: If Swiss isn’t your fave, Gruyère or Fontina make wonderful alternatives with equally melty texture.
• Wine Alternatives: When dry sherry isn’t around, dry vermouth or even a splash of white grape juice with a squeeze of lemon works surprisingly well.
• Gluten-Free: Use gluten-free pasta and a gluten-free flour blend to make the sauce, and you’re good to go.

How to Make Creamy Turkey Tetrazzini with Mushrooms Recipe

Step 1: Cook your pasta just right

Bring a large pot of salted water to a boil—you want it well seasoned since pasta absorbs liquid as it cooks. Cook your egg noodles (or whichever pasta you choose) according to the package directions just until al dente. Don’t overcook here; you want the pasta to maintain a slight firmness or it’ll get mushy in the bake. Drain the noodles and set them aside while you get the sauce ready.

Step 2: Sauté mushrooms until golden and dry

In a large skillet, melt 3 tablespoons of butter over medium-high heat, then toss in your sliced mushrooms. Stir them frequently while they cook down—this usually takes 5 to 7 minutes. You’ll want all the moisture to evaporate so the mushrooms brown lightly and develop that rich, earthy flavor. This step truly makes a difference in the final taste.

Step 3: Make the creamy, dreamy sauce

In a heavy saucepan, melt 4 tablespoons of butter over low heat, then whisk in the flour. Cooking this roux for about 3 minutes is key to cook out any raw flour flavor without letting it brown. Slowly add the milk, cream, chicken broth, and the dry sherry while whisking constantly to prevent lumps. Once combined, bring the sauce to a gentle simmer over medium-low heat, stirring often until it thickens—about 5 to 8 minutes.

Step 4: Combine all main ingredients and season well

In a large mixing bowl, stir together the cooked pasta, creamy sauce, sautéed mushrooms, turkey pieces, and peas. Now stir in ⅓ cup Parmesan and the Swiss cheese which help thicken the mixture even more and add that irresistible cheesy flavor. Finish with lemon juice to balance richness, then season generously with salt and pepper—the exact amount depends on how salty your broth was. If you like, add just a pinch of ground nutmeg to warm up the flavors subtly.

Step 5: Top and bake to bubbly perfection

Butter a 3-quart casserole dish and transfer your tetrazzini mixture into it. Mix the remaining Parmesan with the breadcrumbs and sprinkle evenly over the top. Dot with the last tablespoon of butter cut into little bits to help create that golden, crispy crust everyone loves. Bake on the middle rack in a preheated oven for 30 to 40 minutes until bubbling and beautifully browned on top. Let it rest a few minutes before serving—it makes it easier to scoop out perfect portions.

How to Serve Creamy Turkey Tetrazzini with Mushrooms Recipe

Garnishes

For me, a sprinkle of fresh chopped parsley over each serving brightens up the richness beautifully and adds a burst of color that makes the dish feel even more inviting. Sometimes I also add a little extra grated Parmesan right at the table for those who like things cheesier!

Side Dishes

I love pairing this hearty casserole with something light and crisp, like a simple mixed green salad with vinaigrette or steamed green beans with a squeeze of lemon. It balances the richness perfectly without overwhelming your palate.

Creative Ways to Present

For special occasions, I’ve used individual ramekins or small cast iron skillets to serve the tetrazzini, which makes it feel extra cozy and personal. Plus, topping with additional breadcrumbs and a little cheese before broiling for a minute gives a stunning golden crust that guests always rave about!

Make Ahead and Storage

Storing Leftovers

I usually let the tetrazzini cool completely before transferring leftovers to an airtight container, then refrigerate. It keeps well for 3 to 4 days, making it a fantastic next-day meal to look forward to.

Freezing

This recipe freezes wonderfully! To freeze, I suggest assembling the casserole without baking, then covering tightly and freezing for up to 2 months. When ready to eat, bake it straight from frozen, just adding time as needed until bubbly and golden.

Reheating

For leftovers, I reheat portions gently in the oven at 350°F to keep the crispy topping intact, or sometimes in the microwave with a loose cover for convenience. If it seems a bit thick after refrigeration, a splash of milk stirred in before reheating helps renew that creamy texture.

FAQs

Final Thoughts

Honestly, this Creamy Turkey Tetrazzini with Mushrooms Recipe is one of those special dishes that feels like a warm hug after a long day. I’ve made this countless times—sometimes for weeknight dinners, sometimes to impress friends—and it always delivers both comfort and wow factor. If you’ve got some leftover turkey or just want a cozy, cheesy casserole to dive into, I can’t recommend this enough. Give it a try, and I bet it’ll earn a spot in your rotation, just like it did in mine!

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