Turkey Tetrazzini

 By DELISH - as a child I remember my Grandfather loved to make turkey tetrazzini - looking for ways to use up our leftover turkey I decided to try this recipe and it will definitely be on my post turkey list! Yummo!!

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• Cooking spray

• 1 lb. 

  spaghetti ( I broke it into fours - so 2" lengths)

• 6 tbsp. 

  butter, divided

• 2 

  cloves garlic, minced

• 1 lb. 

  sliced baby bella mushrooms

• 1/2 c. 

  white wine

• 1/4 c. 

  all-purpose flour

• 2 1/2 c. 

  low-sodium chicken broth

• 1 c. 

  heavy cream

• Kosher salt

• Freshly ground black pepper

• 2 lb. 

  leftover roast turkey, chopped (about 5 cups)

• 1 c. 

  shredded white cheddar

• 1 c. 

  frozen peas

• 1 tsp. 

  dried oregano

• 1 c. 

  panko bread crumbs

• 1/2 c. 

  freshly grated Parmesan

• 2 T EVOO

Step 1 

Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain.  

Step 2 

In a large dutch oven over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes.  

Step 3 

Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.  

Step 4

Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish. 

Step 5 

In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture. 

Step 6 

Bake until top is golden and cheese is melty, 25 minutes.  

Step 7 

Let cool 10 minutes before serving.