Turkey Tetrazzini

I wish I could have gotten a better picture of this - but regardless of the way it looks in the photo this was absolutely delicious! A wonderful way to use up some of those Thanksgiving leftovers. We used up the last of our marinated mushrooms which we'd served as an appetizer and a good chunk of our leftover turkey in this delicious casserole.

The sauce is creamy with a slight tang from the Parmesan and wine. You can reserve some of the pasta cooking liquid in case your mixture isn't "wet" enough when you place it in the casserole dish - use the pasta liquid to thin the sauce if needed before baking.

This is classic comfort food and reheats well - the leftovers of this dish didn't last long in my house! It's so chilly here in Georgia right now - warm, cozy dishes like this are the perfect way to end the day right now!

Turkey Tetrazzini adapted from Spicy Southern Kitchen

Ingredients
12 ounces spaghetti, halved
6 tablespoons butter, divided
8 ounces white mushrooms, sliced (we used leftover marinated mushrooms)
1/4 cup all-purpose flour
1 cup + 2 TBS white wine
1 cup milk
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3 cups chopped cooked turkey
1 can peas, drained
2/3 cup grated Parmesan cheese

Topping
1/3 - 1/2 cup French's fried onions
2 TBS grated Parmesan

Instructions

1. Bring a large pot of water to a boil. Add a generous dash of salt and a splash of olive oil. 
2. Preheat oven to 375 degrees.
3. Meanwhile, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sauté until browned. Remove mushrooms to a bowl and set aside. (Unless using already cooked mushrooms - then omit this step).
4. Add remaining 4 tablespoons butter to skillet, allow to melt and then whisk in the flour. Cook over medium-low heat, whisking constantly, for 2 minutes.
5. Combine the wine, milk, and heavy cream in a large cup measurer or bowl; gradually add to flour mixture, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring regularly.
6. Add in the salt, thyme, pepper, nutmeg, and mushrooms. Next add in the turkey, peas, and Parmesan cheese. Check seasoning and adjust as desired.
7. Add cooked pasta to the skillet (if not large enough, combine in a large bowl). Stir gently to combine. 
8. Transfer mixture to a greased 9x13-inch baking dish.
9. Sprinkle topping ingredients over the top of the casserole and place in pre-heated oven. Bake for about 30 minutes until heated through and bubbly.