🍝 Turkey Tetrazzini

Ingredients

• Pasta

• 12 oz Spaghetti, broken in half

• Sauce

• 4 tbsp Butter, salted
• 8 oz Cremini mushrooms, sliced
• 1 Yellow onion, chopped
• 2 clove Garlic, minced
• ⅓ cup All-purpose flour
• 2½ cup Chicken broth
• 1½ cup Whole milk
• ½ tsp Table salt
• ½ tsp Ground black pepper
• ½ tsp Dried thyme
• 1½ lb Turkey breast, bone-in, cooked, skin and bone removed, diced (about 3 cups; leftover roast turkey works)
• 1½ cup Frozen peas
• ¾ cup Grated Parmesan

• Topping

• ½ cup Panko breadcrumbs
• 1 tbsp Butter, salted, melted

Nutrition

Steps

You’ll need: 9-by-13-inch baking dish, large pot, large skillet, whisk, instant-read thermometer.

1. Heat the oven to 375°F and butter the baking dish. Cook the spaghetti in salted boiling water 2 minutes less than the package says; drain.
2. Melt 4 tablespoons butter in a large skillet over medium heat. Cook the mushrooms and onion 8 minutes, until browned and soft. Add the garlic for 1 minute.
3. Stir in the flour for 1 minute. Slowly whisk in the broth and milk and simmer, whisking, until thick, about 5 minutes. Season with salt, pepper and thyme.
4. Off the heat, stir in the turkey, peas, 1/2 cup Parmesan and the spaghetti. Spread in the dish.
5. Mix the panko, melted butter and the rest of the Parmesan and sprinkle over. Bake 25 to 30 minutes, until bubbling, golden on top and 165°F in the center.

🌡 Safe temperaturesCasseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.