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Gordon Ramsay Turkey Tetrazzini

Gordon Ramsay Turkey Tetrazzini - recipe card
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A luxurious turkey tetrazzini with a creamy Parmesan sauce, tender sautéed mushrooms, and a golden, bubbling cheese crust. This elegant casserole uses leftover turkey and pantry staples to create a rich, comforting dinner that feels effortlessly gourmet. The secret is a well-seasoned béchamel enriched with nutmeg and Gruyère, plus a crisp panko topping that contrasts the velvety interior.

Ingredients

Scale
  • 8 oz dried spaghetti or linguine
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, stems trimmed, caps sliced 1/4-inch thick
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup low-sodium chicken or turkey broth
  • 1/2 cup heavy cream
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp freshly ground black pepper
  • 2 cups cooked turkey breast, shredded or cut into bite-size pieces
  • 3/4 cup frozen peas, thawed
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/4 cup grated Gruyère cheese (or extra Parmesan)
  • For the topping: 1/2 cup panko breadcrumbs
  • For the topping: 2 tbsp unsalted butter, melted
  • For the topping: 2 tbsp freshly grated Parmesan cheese
  • For the topping: 1 tbsp finely chopped fresh parsley (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of water to a rolling boil and season generously with kosher salt — it should taste like the sea. Add the spaghetti and cook until 2 minutes shy of al dente (it will finish in the oven). Reserve 1/2 cup pasta water, then drain and set aside.
  2. While the pasta cooks, melt 2 tablespoons butter with 1 tablespoon olive oil in a large skillet over medium-high heat. When the butter foams and the oil shimmers, add the sliced mushrooms in a single layer. Cook without stirring for 3 minutes to develop a golden sear, then stir and continue cooking for 3–4 minutes until deeply browned and their released liquid has evaporated. Season lightly with salt and transfer to a plate.
  3. Reduce the heat to medium and add the diced onion to the same skillet. Sauté for 4–5 minutes until soft and translucent, scraping up any browned bits from the mushrooms. Add the minced garlic and cook for 30 seconds until fragrant — do not let it brown or it will turn bitter.
  4. Sprinkle the flour over the onions and garlic, stirring constantly with a wooden spoon for 1 minute to cook out the raw flour taste. The mixture will look like a thick paste. Gradually whisk in the milk and broth in a steady stream, then add the cream. Cook, whisking constantly, for 4–6 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Stir in the nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning — the sauce should be well-seasoned since it will flavor the entire dish. Remove from heat and whisk in 1/4 cup Parmesan and the Gruyère until melted and smooth.
  6. Add the cooked turkey, thawed peas, and sautéed mushrooms to the sauce, stirring to combine. Fold in the drained pasta until every strand is coated. If the mixture seems thick, add reserved pasta water 1 tablespoon at a time until it’s creamy but not soupy.
  7. Transfer the mixture to a 9×13-inch baking dish (or a 2.5-quart oval gratin) and spread evenly. In a small bowl, toss the panko with melted butter, 2 tablespoons Parmesan, and parsley if using. Scatter the topping evenly over the pasta.
  8. Bake on the middle rack for 20–25 minutes, until the sauce is bubbling around the edges and the topping is golden brown. If the top browns too quickly, tent loosely with foil. Let rest for 5–10 minutes before serving — this allows the sauce to set and makes portioning cleaner.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months in a freezer-safe dish; thaw overnight in the fridge before reheating. Reheating: Cover with foil and bake at 350°F (175°C) for 15–20 minutes, or until heated through (165°F / 74°C internal). For single servings, microwave covered with a damp paper towel in 1-minute intervals. Do not use bacon or any pork products. Do not use alcohol.

Nutrition

Keywords: turkey tetrazzini, leftover turkey recipe, creamy turkey casserole, pasta bake, mushroom tetrazzini, Parmesan cream sauce, Gordon Ramsay inspired, holiday leftovers, easy turkey dinner, baked pasta, comfort food

Find it online: https://gordonramsayeats.com/gordon-ramsay-turkey-tetrazzini/