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

1. Preheat oven to 375F. Lightly grease a 9 by 13 inc
   baking dish and set aside.
2. boiling a salted pot of water for the Add the spaghetti and cook according to package instrucitons.
3. add olive oil in a large skillet. Add the mushrooms and onion,garlic saute until they are soft, about 5 minutes.
4. 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.
5. Bring to a simmer, and then cook, stirring often, over low heat for 5 minutes. Stir in the mozzarella cheese,grated cheddar.
6. Add noodles and turkey,peas to the prepared baking dish. Stir in the sauce. Top with remaining mozzarella, cheddar cheese.

7.In a medium skillet, melt butter over medium heat. Add panko and stir to coat. and sprinkle over the casserole.

8. 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.