Turkey Tetrazzini

Ingredients

• 12 ounces spaghetti,, snapped in half
• 6 tablespoons butter,, divided
• 8 ounces white mushrooms,, sliced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2 teaspoons fresh lemon juice
• 2 tablespoons Sherry
• 3 cups chopped, cooked turkey or chicken
• 1/2 to 1 cup frozen green peas,, defrosted
• 2/3 cup freshly grated Parmesan cheese

Topping

• 1/2 cup homemade bread crumbs, or panko crumbs
• 2 tablespoons butter,, melted
• 2 tablespoons grated Parmesan cheese

Equipment Large Nonstick Skillet, 9x13-inch baking dish

Steps

1. 1

   Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving 1/2 cup cooking liquid.

2. 2

   Preheat oven to 375 degrees.

3. 3

   While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sauté until brown. Remove mushrooms to a bowl and set aside.

4. 4

   Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.

5. 5

   Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.

6. 6

   Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.

7. 7

   Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.

8. 8

   Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.

9. 9

   Transfer mixture to a greased 9X13-inch baking dish.

10. 10

    In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.

Notes