Tetrazzini is one of those dishes that you always go for seconds, sometimes thirds. This easy leftover recipe is no exception and will definitely make the whole family look forward to more turkey!
INGREDIENTS:
- 8 ounces spaghetti, uncooked
- 1 3/4 chicken broth
- 1 cup of mushrooms, sliced (or more if desired)
- 2 cups of milk
- 3 Tbsp of cornstarch
- 1/4 cup of dry white wine (or water)
- 1/2 Tsp of salt
- 1/2 Tsp of black pepper
- 3 cups of leftover turkey, chopped
- 1/4 cup of italian-style bread crumbs
INSTRUCTIONS:
- Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions. Drain and set aside.
- In a large saucepan, boil broth.
- Stir in mushrooms and reduce heat to medium-low and simmer for 5 minutes.
- Stir in milk.
- In a cup, combine cornstarch and wine; stir until smooth. Slowly pour into mushroom mixture. Increase heat to medium and bring to a boil. Stir constantly.
- Remove from heat and stir in salt, pepper, and turkey.
- Add spaghetti and toss until fully coated.
- Spoon spaghetti mixture into baking dish and sprinkle evenly with bread crumbs.
- Bake 20-25 minutes, or until golden.