Turkey Tetrazzini

8-12 servings

Prep. Time: 30 minutes   Cook Time: 35 minutes

Ingredients

• 1/2 Stick unsalted butter
• 1 lb Sliced mushrooms
• 5 Cloves garlic, minced
• 1 Cup dry white wine
• S&P
• 1/4 Cup flour
• 4-5 Cups turkey or chicken stock

⇒ Please see my post “Homemade Chicken Stock“ for the recipe.

• 8 oz Cream cheese, softened
• 4 Cups chopped cooked turkey
• 1 1/2 Cups frozen green peas
• 1 Cup grated Monterey Jack cheese
• 1/2 Cup grated Parmesan cheese
• 4 Slices cooked bacon, chopped (more if you want to crumble some over the top)
• 12 oz Thin spaghetti pasta, broken in half
• 1 cup Panko Japanese bread crumbs

Directions

Preheat oven to 350 degrees F

• In a large pot, melt the butter over medium heat.  Add the mushrooms, garlic, wine and cook until the wine has reduced by half, stirring occasionally, about 4 minutes.

In the meantime, start cooking the pasta in salted boiling water until tender, but a tad firm, as it will continue to cook a bit in the sauce. Drain but do not rinse. The pasta should be done when the sauce is done.

• Sprinkle 1/4 cup flour over the top, stir and cook for another minute.
• Add the stock, stir and continue to cook until the sauce thickens, about 4 minutes.
• Add the cream cheese and stir until combined.
• Add the turkey, Monterey cheese, Parmesan cheese, peas and bacon.
• When everything has combined, add S&P to taste.
• Add the cooked spaghetti.  If the sauce is too thick at this point, add 1/2 cup stock and stir.
• Pour into large serving dish and sprinkle the Panko (and a little crumbled bacon, if desired) over the top.
• Bake until golden brown and bubbly, about 25 minutes

Skål

I welcome your feedback and comments, below. Have a question or specific recipe request?  I’ll be happy to research and find an answer.