TURKEY TETRAZZINI - DEE DEE'S

Turkey Tetrazzini - Dee Dee's image

Provided by Diane Atherton @DeeDee2011

Categories Chicken

Number Of Ingredients 13

1 pound(s) spaghetti, cooked al dente (i used fresh pasta)
6 tablespoon(s) butter
1/2 cup(s) shallots, chopped (optional)
6 tablespoon(s) all purpose flour
3 1/2 cup(s) turkey or chicken stock (or broth)
1/2 cup(s) heavy cream
1/4 cup(s) white wine, dry (can use cream in place of wine)
1 teaspoon(s) thyme, dried (or a couple tbsp fresh)
- salt and pepper to taste
1 to 1 1/2 pound(s) cooked turkey (i used leftover smoked turkey)
1 - (13.25-oz) can mushroom stems and pieces, drained good
1 cup(s) parmesan cheese, grated (1/2 to be used in mixture reserving 1/2 for topping)
3/4 cup(s) panko bread crumbs

Steps:

Preheat oven to 375 degrees. Grease a 9 X 13-inch casserole dish.
Cook spaghetti until al dente; drain and set aside.
In a large skillet, melt butter over medium high heat. If using; add shallots and saute until tender. Add flour, cook and stir for about 2 to 3 minutes. Gradually stir in stock and continue cooking until sauce is smooth and thickened. Stir in cream and wine; cook just until bubbly. Add thyme, salt and pepper. Remove from heat and stir in Turkey, mushrooms and 1/2 cup parmesan cheese. Taste test and add additional seaonsings if desired.
Place pasta in prepared casserole dish; pour turkey mixture evenly over top of pasta.
Mix panko and the other 1/2 cup parmesan cheese and sprinkle over turkey mixture.
Bake for 20 to 25 minutes or until bubbly around the edge.
Once cooked, turn broiler on for 2 to 3 minutes to brown top.