My favorite part of Thanksgiving is the leftovers! One of my family's favorite leftover turkey recipes is this one for Turkey Tetrazzini. It doesn't last long and I could honestly eat this every day if it was around!
2 C Turkey, Cubed
2 Celery Stalks, Sliced
1/2 Onion, Chopped
1/2 LB Mushrooms, Sliced (I left these out due to Ryan's food allergies)
1 Garlic Clove, Crushed
1/2 LB Spaghetti, Cooked according to package directions minus 2 minutes
2 TBSP Butter
1 TBSP Olive Oil
2 TBSP Gluten Free Flour
1 C White Wine
2 C Turkey or Chicken Broth
1/2 C Heavy Cream
1 C Parmesan Cheese, Grated
1/4 C Bread Crumbs
1 TBSP Butter, Melted
1/4 C Parmesan Cheese, Grated
1/2 TSP Garlic Powder
Preheat oven to 350 degrees. Cook spaghetti according to package directions but undercook by 2 minutes. The pasta will finish cooking in the oven.
Melt butter and olive oil together in pan. Saute celery, onion and mushrooms until they begin to soften. Add garlic and saute for 1 minute. Add flour to pan and cook for 1 minute. Add wine and stir until combined. Add broth 1 cup at a time until combined. Let cook for 2 minutes between each liquid addition. Add Parmesan Cheese. Season with salt and pepper to taste. Add Turkey and heavy cream and let simmer for for 5 minutes.
Mix spaghetti with sauce and place in greased casserole dish.
For topping: Mix together melted butter, garlic powder and bread crumbs. Add Parmesan cheese.
Sprinkle topping over casserole. Place in a 350 degree oven for 30 minutes.