Leftover Turkey Tetrazzini

• Cooked turkey, shredded

  1.5 cups
• Spaghetti

  4 ounces
• Butter

  2 tablespoons
• Mushrooms, sliced

  4 ounces
• Yellow onion, chopped

  0.5 medium
• Garlic, minced

  2 cloves
• All-purpose flour

  2 tablespoons
• Chicken broth

  1 cup
• Whole milk

  0.5 cup
• Frozen peas

  0.5 cup
• Parmesan cheese, grated

  0.3 cup
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon
• Fresh parsley, chopped (for garnish)

  1 tablespoon
• Breadcrumbs (optional, for topping)

  2 tablespoons

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Όλα τα βήματα

1. 1

   Preheat your oven to 375°F (190°C). Grease a small baking dish.

2. 2

   Cook the spaghetti according to package directions until al dente. Drain well and set aside.

3. 3

   In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and chopped onion; cook until softened, about 5-7 minutes.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Sprinkle the flour over the vegetables and stir continuously for 1 minute to create a roux.

6. 6

   Gradually whisk in the chicken broth and whole milk, stirring constantly until the sauce thickens and comes to a simmer.

7. 7

   Reduce heat to low, then stir in the shredded turkey, frozen peas, half of the grated Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes, just until the peas are heated through and the flavors meld.

8. 8

   Add the cooked spaghetti to the sauce and toss gently to combine, ensuring all ingredients are well coated.

9. 9

   Transfer the mixture to the prepared baking dish. If desired, sprinkle the remaining Parmesan cheese and breadcrumbs over the top for a crispy crust.

10. 10

    Bake for 20-25 minutes, or until the Tetrazzini is bubbly and the top is golden brown.

11. 11

    Remove from oven, let rest for a few minutes, then garnish with fresh parsley before serving.