Turkey Tetrazzini (Print Version)
# Ingredients:
01 -
Cooking spray.
02 -
Kosher salt.
03 -
1 lb spaghetti.
04 -
6 tablespoons unsalted butter, divided.
05 -
2 cloves garlic, finely chopped.
06 -
1 lb baby bella mushrooms, sliced.
07 -
1/2 cup dry white wine.
08 -
1/4 cup all-purpose flour.
09 -
2 1/2 cups low-sodium chicken broth.
10 -
1 cup heavy cream.
11 -
Black pepper.
12 -
2 lb leftover turkey, chopped (about 5 cups).
13 -
1 cup frozen peas.
14 -
1 cup shredded white cheddar.
15 -
1 teaspoon dried oregano.
16 -
1 cup panko bread crumbs.
17 -
1/2 cup finely grated Parmesan.
18 -
2 tablespoons extra-virgin olive oil.
# Instructions:
01 -
Preheat oven to 350°F and grease 13x9-inch baking dish with cooking spray.
02 -
Cook spaghetti in salted water until al dente. Drain.
03 -
Melt 2 tablespoons butter, cook garlic and mushrooms with wine until softened.
04 -
Add remaining butter and flour, cook until golden. Whisk in broth and cream until thickened.
05 -
Mix in turkey, peas, cheese, oregano, and pasta. Transfer to baking dish.
06 -
Mix panko, Parmesan, and oil; sprinkle over casserole.
07 -
Bake until golden and bubbly, about 25 minutes. Cool 10 minutes before serving.
# Notes:
01 -
Great way to use leftover turkey.
02 -
Can be assembled ahead.
03 -
Freezes well.