Ingredients: |
Ingredients: 1 1/2 lb. thin spaghetti, broken in half
4 tbs butter
4 cloves garlic, minced
1 lb. white mushrooms, quartered
1/2 tsp. salt
1 1/2 cup white wine
1/3 cup flour
4 cup turkey (or chicken) broth
1 block 8-ounce cream cheese
3 cup cooked (leftover) turkey, shredded or diced
1 1/2 cup frozen green peas
4 slices bacon, fried and cut into bits
1 cup grated Monterey Jack cheese
1 cup grated Parmesan cheese
Salt and pepper, to taste
Extra broth for thinning
1 cup panko bread crumbs mixed with melted butter
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Directions: |
Directions:1) Cook pasta until - al dente. Drain, rinse, and set aside
2) In a large pot, heat butter over medium-high heat. Add garlic and sauté for a couple of minutes. Add mushrooms and salt, then sauté 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.
3) Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
4) Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for a while; it'll melt eventually) Add the leftover turkey, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
5) Add the cooked spaghetti and stir it to combine. Splash in more broth or wine as needed; you want the mixture to have a little extra moisture since it will cook off in the oven.
6) Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees for 25 minutes, or until the casserole is bubbly and the crumbs are golden brown. |
This recipe for Leftover Thanksgiving Turkey Tetrazzini is from