Ingredients

The following ingredients have 4 Servings
  • 8 ounces spaghetti noodles
  • 4 tablespoons butter
  • 8 ounces button mushrooms (sliced)
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme leaves (not ground thyme))
  • ⅓ cup dry sherry (or dry white wine or chicken stock)
  • ⅓ cup flour
  • 2 cups chicken stock
  • 2 cups milk
  • ½ cup parmesan Cheese
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1/4 teaspoon grated nutmeg
  • 2 cups cooked turkey (cubed)
  • 1 cup panko bread crumbs
  • ¼ cup Parmesan Cheese
  • 3 tablespoons butter (melted)
  • 1/2 teaspoon thyme leaves (optional)

Instruction

  • Preheat oven to 375 degrees F and butter a 9x13 inch baking dish or 4 quart casserole dish.
  • While you are preparing the sauce, cook the noodles in heavily salted boiling water for 1 minute less than package directions state. Drain noodles, reserving 1/4 cup of cooking liquid.
  • Melt 4 tablespoons of butter in a large saucepan over medium-high heat. Add in sliced mushrooms and cook until brown and most of the liquid evaporates.
  • Add in thyme leaves and garlic, if using, and cook for 1 minute longer.
  • Sprinkle the mushrooms with flour and cook for 1 minute to get rid of any raw flour taste.
  • Add in the sherry wine (or equal amounts for dry white wine or chicken stock) and cook until the liquid evaporates.
  • Slowly add in chicken stock, whisking into the mushrooms. Add in milk, nutmeg, salt, and pepper, and bring the sauce to a simmer, and simmer for 5 minutes. Whisk in Parmesan cheese and turn off the heat.
  • Add turkey and cooked noodles to the cream sauce and stir to combine. If the mixture seems too thick, add in the reserved pasta sauce.
  • Pour mixture into the casserole dish and sprinkle the bread crumb topping evenly over the baking dish.
  • Prepare bread crumb topping by mixing together the bread crumbs, parmesan, thyme, and butter together.
  • Bake the turkey tetrazzini until bubbly and golden, for 20-25 minutes.