TURKEY TETRAZZINI
This Turkey Tetrazzini is your must try turkey leftover recipe this year. Made with a creamy delicious sauce and baked with spaghetti and turkey, your family will devour this classic dinner!
TURKEY TETRAZZINI
- 16 ounces uncooked spaghetti
- 3 tablespoons olive oil
- 1 lb. mushrooms thinly sliced
- 1 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups frozen petite peas
- 3 cups shredded cooked turkey
- 2 cups mozzarella cheese, shredded
- 1 cup freshly grated cheddar
- 1 cup panko breadcrumbs
- 2 tablespoon melted butter
- Preheat oven to 375F. Lightly grease a 9 by 13 inc
baking dish and set aside. - boiling a salted pot of water for the Add the spaghetti and cook according to package instrucitons.
- add olive oil in a large skillet. Add the mushrooms and onion,garlic saute until they are soft, about 5 minutes.
- Add on saute mushrooms,onion flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added.Whisk in the heavy cream,thyme,red pepper flakes, salt and pepper.
- Bring to a simmer, and then cook, stirring often, over low heat for 5 minutes. Stir in the mozzarella cheese,grated cheddar.
- Add noodles and turkey,peas to the prepared baking dish. Stir in the sauce. Top with remaining mozzarella, cheddar cheese.
- In a medium skillet, melt butter over medium heat. Add panko and stir to coat. and sprinkle over the casserole.
- Cover casserole with foil and bake for 20 minutes and remove foil and back another 10 minutes or until cheese is melted. Serve hot and enjoy.
