Ingredients: |
Ingredients: 1 1/2 lbs Thin Spaghetti, broken in half
4 T Butter
4 cloves Garlic, Minced
1 lb Mushrooms, quartered
1/2 tsp Salt
1 c. White Wine
1/3 c flour
4-6 c. Turkey (or chicken) Broth
1 block 8 ounce Cream Cheese
3 c. leftover Turkey, shredded or diced
1 c. finely chopped Black Olives (optional)
1 1/2 c. Frozen Green Peas (optional)
4 slices Bacon, Fried and Cut into Bits
1 c. Grated Monterrey Jack Cheese
1 c. Grated Parmesan Cheese
Salt and Pepper to taste
Extra broth for thinning
1 c. Panko Bread Crumbs
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Directions: |
Directions:Cook pasta until al dente (it will finish cooking in the oven.) Drain, rinse, and set aside.
In a large pot, heat butter over medium high heat. Add garlic and saute for a couple of minutes.
Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
Sprinkle in flour, then stir the mushrooms around for another minute.
Pour in 4 cups broth and stir, cooking for another few minutes until the roux thickens. Reduce heat to medium low.
Cut cream cheese into pieces and add it to the pot. Stir it to melt (little pieces left will melt in oven).
Add leftover turkey, olives, peas, bacon and the cheeses. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir it to continue. Splash in more broth as needed - you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.)
Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.
Bake at 350º for 20 minutes or until the casserole is bubbly and the crumbs are golden brown. |
This recipe for Turkey Tetrazzini is from