Turkey Tetrazzini

I think this recipe may be the perfect excuse to roast a turkey, if for nothing but the leftovers to use in this delicious casserole. The roast turkey is cradled with a luscious creamy sauce, bits of beautiful sauteed vegetables, strands of pasta and loads of Parmesan cheese. How can anyone resist that?

Because all the ingredients are already cooked, you can alter the baking dish to serve your needs. Baking simply heats everything through and allows the flavors to mingle, and thickens the sauce. If you wish a looser sauce, bake just until the cheese turns golden. For a tighter sauce, bake it longer. So you can double or halve this recipe with ease, or use ramekins or individual souffle dishes if you feel like it. Whatever rocks your boat and strikes your fancy!

You'll Need:

• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1 medium onion, diced
• 1 stalk celery, diced
• 4 oz mushrooms, crimini or button, sliced
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 3 cups turkey or chicken broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups cooked turkey, diced
• 1/2 cup frozen baby peas
• salt and pepper to taste

1. Preheat oven to 350 F. Lightly butter a baking dish.
2. Cook spaghetti according to package directions in lightly salted water. Drain, and place in the buttered baking dish.
3. In a large Dutch oven over medium heat, melt butter and saute onion, celery, mushrooms and garlic for about 5-7 minutes, or until fragrant and onion is becoming translucent.
4. Stir in flour, whisking well. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Taste and season with salt and pepper. Stir in all but 1/2 cup of the Parmesan cheese, and remove from heat.
5. Mix chicken broth mixture, peas and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.