Turkey Tetrazzini (modified from a RecipeTin Eats recipe for Chicken Tetrazzini)
Prep: 20 minutes, Cook: 1 hour, Serves 8
Ingredients:
1 lb spaghetti or other long pasta, cooked
1 pound chopped, cooked turkey (holiday leftovers are perfect!)
4 tbsp butter
1 pound mushrooms, sliced
2 garlic cloves, minced
1 onion, chopped fine
4 tbsp flour
2 cups milk
1 cup heavy cream
2 cups chicken stock
½ tablespoon crushed red pepper
1 tsp salt
2 cups shredded cheese (jack or cheddar is best)
½ cup shredded parmesan
¼ cup dried breadcrumbs (regular or panko)
Instructions:
Preheat oven to 325 degrees
Melt butter over high heat in a large dutch oven, add mushrooms and saute for about 4 minutes.
Add onion and garlic, saute for another 3 minutes until onions are translucent and mushrooms are golden. Add a pinch of salt and pepper halfway through.
Turn heat down to medium, add flour and stir for 30 seconds. Add milk and stir for another 30 seconds or until it thickens a bit. Add cream, stock, 1 tsp salt and ½ tsp crushed red pepper. Stir and let the mixture heat up, stirring regularly to keep from sticking, and cook until thick enough that you can draw a path on the back of the spoon. Don’t make it overly thick, it gets thicker in the next step.
Remove from heat. Stir in half of the cheese, then add the cooked pasta and turkey. Mix well. Stir together the remaining cheese and bread crumbs and sprinkle over the top. Bake for 25 minutes until golden and bubbly.