Turkey Tetrazzini

Serves 4

This is a delicious way to use leftover turkey in a different main dish. The recipe can also be used with leftover chicken, and the spaghetti can be replaced with other pasta or noodles. For an even quicker and easier version, see the similar and related recipes.

Ingredients

• 1 cup cubed leftover turkey
• 2 ounces spaghetti, broken into short pieces and cooked
• 4 ounces fresh mushrooms, sliced and sautéed

   Cream Sauce

• 1 cup heavy cream
• 3 thin slices onion
• 3 sprigs fresh parsley (can use 1 tablespoon dried)
• 1 bay leaf
• 1 whole clove (can use 1/4 teaspoon ground)
• 2 tablespoons butter, preferably unsalted
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• Grated or ground nutmeg

   Topping

• 1/2 cup fresh bread crumbs
• 1 tablespoon melted butter, preferably unsalted
• 5 tablespoons grated Parmesan cheese

Preheat oven to 375° F. For the cream sauce, scald the cream with the onions, parsley, bay leaf and clove; strain. Melt the butter in a pan; stir in the flour to make a roux. Cook briefly, then whisk in the cream mixture. Simmer for 3 minutes or until thickened; season with salt, pepper and nutmeg.

Add turkey, spaghetti and mushrooms to cream sauce and stir to combine. Place mixture in a greased 8x8-inch or similar sized baking dish. Mix together the bread crumbs and melted butter. Sprinkle on the top of the casserole and repeat with the Parmesan cheese. Bake for about 15 minutes or until topping has browned and mixture is bubbling. Serve immediately.

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