Turkey Tetrazzini

Ingredients

• 1 1/2 lb cooked turkey, torn into bite-size pieces
• 12 oz spaghetti
• 6 tablespoons unsalted butter
• 12 oz cremini mushrooms, sliced
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups turkey or chicken broth
• 1 1/2 cups heavy cream
• 1/3 cup dry sherry
• 1 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted, for the topping
• 2 tablespoons chopped fresh parsley

Before you cook

• Tear the cooked turkey into bite-size pieces.
• Slice the mushrooms, chop the onion and mince the garlic.
• Toss the panko with the melted butter and a quarter cup of the Parmesan.
• Butter a 9 by 13 inch baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit and bring a large pot of salted water to a boil.
2. Cook the spaghetti for 7 minutes, so it is still firm, then drain it.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat and cook the mushrooms for 8 minutes until browned.
4. Add the onion and cook for 5 minutes more, then stir in the garlic for 30 seconds and scrape everything into a bowl.
5. Melt the remaining 4 tablespoons of butter in the skillet over medium heat and whisk in the flour.
6. Cook the roux for 2 minutes, then whisk in the broth a cup at a time until smooth.
7. Add the heavy cream and simmer for 6 minutes, until the sauce is thick enough to coat a spoon.
8. Stir in the sherry, the remaining three quarters cup of Parmesan, the salt, pepper and nutmeg.
9. Fold the turkey, the mushroom mixture and the drained spaghetti into the sauce until everything is coated.
10. Spread the mixture in the buttered baking dish and scatter the Parmesan panko over the top.
11. Bake for 25 to 30 minutes, until the top is golden and the sauce bubbles at the edges.
12. Let it rest for 10 minutes and finish with the chopped parsley.