Turkey Tetrazzini with Leeks, Peas, and Mushrooms

Why You’ll Love This Recipe

• Comforting yet light: a silky Parmesan cream that coats every strand without feeling heavy.
• Vegetable-forward: sweet leeks, earthy mushrooms, and pops of green peas in every bite.
• Crunch factor: golden garlic-butter breadcrumbs for a restaurant-quality finish.
• Perfect use for leftover turkey and weeknight-friendly baking time.

Grocery List

• Produce: Leeks (2), cremini mushrooms (12 oz), garlic (1 head), lemon (1), parsley (small bunch), thyme (small bunch)
• Dairy: Unsalted butter, whole milk, Parmesan cheese
• Pantry: Spaghetti, low-sodium chicken or turkey broth, all-purpose flour, panko breadcrumbs, olive oil, kosher salt, black pepper, ground nutmeg, dry sherry or white wine (optional)

Full Ingredients

Pasta and Turkey

• 12 oz dried spaghetti
• 3 cups cooked turkey, shredded or diced
• Kosher salt for pasta water

Vegetables

• 2 medium leeks, white and light green parts only, halved lengthwise, thinly sliced and well rinsed
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1.5 cups frozen peas (no need to thaw)
• 1 tbsp olive oil

Light Parmesan Cream Sauce

• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken or turkey broth
• 1 cup whole milk
• 1/2 cup dry sherry or dry white wine (optional, but classic)
• 1 cup finely grated Parmesan cheese
• 1 tsp kosher salt (plus more to taste)
• 3/4 tsp freshly ground black pepper
• Pinch ground nutmeg

Garlic-Butter Breadcrumb Topping

• 1.25 cups panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1 small garlic clove, grated or very finely minced
• 2 tbsp finely chopped fresh parsley
• Finely grated zest of 1/2 lemon
• 2 tbsp finely grated Parmesan

To Finish

• Additional parsley and Parmesan for serving (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with butter or a little olive oil. Bring a large pot of well-salted water to a boil (it should taste like the sea).

Step 2: Cook the pasta to just shy of al dente

Add the spaghetti and cook 1–2 minutes less than the package directions. Reserve 1/2 cup pasta cooking water, then drain. The pasta will finish cooking in the sauce, so keeping it slightly underdone prevents mushiness.

Step 3: Brown the mushrooms and soften the leeks

In a large, deep skillet or Dutch oven, heat the olive oil over medium-high. Add the mushrooms in an even layer and cook without stirring for 3–4 minutes, then continue cooking, stirring occasionally, until well browned, 6–8 minutes total. Stir in the sliced leeks, a pinch of salt, and cook until tender and sweet, about 5 minutes. Add the minced garlic and thyme; cook until fragrant, 1 minute.

Step 4: Deglaze and build the light Parmesan cream

Pour in the sherry or wine (if using) and scrape up browned bits; simmer until reduced by half, 2–3 minutes. Push vegetables to the edges of the pan. Melt the 3 tbsp butter in the center, sprinkle over the flour, and whisk to form a paste. Cook 1 minute to remove raw flour taste. Gradually whisk in the broth, then the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until lightly thickened and glossy, 4–5 minutes. Season with salt, pepper, and a pinch of nutmeg. Off the heat, stir in the Parmesan until melted and smooth.

Step 5: Add peas, turkey, and pasta

Fold in the frozen peas and turkey. Add the drained spaghetti and toss to coat thoroughly, loosening with a splash of reserved pasta water if needed. Taste and adjust seasoning.

Step 6: Make the garlic-butter breadcrumbs and assemble

In a bowl, combine panko, melted butter, grated garlic, parsley, lemon zest, and 2 tbsp Parmesan; toss until evenly moistened. Transfer the pasta mixture to the prepared baking dish, spreading into an even layer. Sprinkle the breadcrumb mixture evenly over the top.

Step 7: Bake, broil, and rest

Bake until the edges are bubbling and the center is hot, 18–22 minutes. Switch to broil and brown the topping until deeply golden, 1–2 minutes (watch closely). Let the tetrazzini rest for 10 minutes to set. Garnish with extra parsley and Parmesan, and serve warm.

Pro Tips

• Clean leeks well: soak sliced leeks in a bowl of cold water, swish to dislodge grit, then lift out and drain.
• Under-cook pasta by 1–2 minutes so it stays pleasantly firm after baking.
• For maximum mushroom flavor, don’t overcrowd the pan; brown in two batches if your skillet is small.
• Adjust thickness with pasta water: add a splash if the sauce feels too tight when tossing in the pasta.
• Crispier topping: toast the panko in a dry skillet for 2–3 minutes before mixing with butter and garlic.

Variations

• Chicken Tetrazzini: Swap turkey for cooked shredded chicken.
• Green Boost: Add 2 cups baby spinach in Step 5 to wilt into the sauce, or fold in blanched asparagus tips.
• Mushroom Mélange: Use a mix of cremini, shiitake, and oyster mushrooms for deeper flavor; add 1 tsp chopped sage.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat, covered, at 350°F (175°C) for 15–20 minutes, then uncover and broil 1–2 minutes to re-crisp the crumbs. To make ahead, assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours. Add the breadcrumbs just before baking for best crunch. Freeze unbaked, well-wrapped, up to 2 months; thaw overnight in the fridge, add topping, and bake as directed, adding 5–10 minutes if needed. If reheating single portions, a splash of broth or milk helps revive the sauce.

Nutrition (per serving)

Approximate for 8 servings: 460 calories; 27 g protein; 49 g carbohydrates; 17 g fat; 2 g fiber; 680 mg sodium. Values will vary based on brands and exact measurements.