This is an adapted recipe for turkey tetrazzini. The original called for one pound of pasta and baking in a 9 x 12 roasting pan. I added very few spices because the leftover turkey I was using had been brined and was very flavorful.

½ lb. spaghetti

5 Tbs. butter-divided

2 cloves garlic, minced

4 oz. sliced mushrooms

½ cup dry white wine

2 heaping Tbs. flour

1- 1 ½ cups boiling water

1 bouillon cube

3/4  cup heavy cream

½ cups cubed or coarsely chopped leftover turkey

½ cup mozzarella cheese

1 Tbs. olive oil

2/3 cup panko breadcrumbs

½ – 1 cup freshly grated Parmesan cheese

In large skillet, melt 2 tablespoons of butter. Add the minced garlic and cook for two to three minutes until garlic begins to permeate the air. Add the sliced mushrooms and wine and cook for five minutes. Remove the mushroom mixture to a heat proof bowl. Do Not Drain.

 

Cook spaghetti according to package directions

 

Melt remaining butter in same skillet and whisk in flour. Cook roux 3-5 minutes until golden brown. Add teaspoons of mushroom liquid as needed. Add bouillon and boiling water, stirring mixture until smooth. Return mushroom mixture to skillet. Reduce heat. Add cream, peas, turkey and mozzarella cheese. Stir to incorporate.

 

Stir in cooked, drained pasta. Pour mixture into lightly greased baking dish. I used an 8 inch round casserole.

 

Mix olive oil and breadcrumbs, then add ½ cup grated Parmesan cheese. Reserve remainder of cheese. Evenly sprinkle breadcrumb mixture over casserole. Bake at 350 degrees Fahrenheit for 30 minutes. Serve with fresh Parmesan sprinkled on top.

As I noted above, few spices were added. The turkey tetrazzini still had the most amazing flavor. If you are not using turkey leftovers from a bird that was brined, you may want to add some spices. I suggest sage and thyme added with the boiling water and bouillon cube. You could also add some finely chopped onion with the garlic. We each had second helpings with plenty left over. The dish could easily serve four people. This is truly a wonderful dish.