TURKEY TETRAZZINI

Submitted by clubfoody

"This Turkey Tetrazzini is the perfect way to transform your leftover turkey into something delicious! This dish is comfort food to the max! VIDEO https://www.youtube.com/watch?v=_lcutnSQ-r8"

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Serves: 8

ingredients

• 1⁄2 lb spaghetti, broken into third sections, cooked and drained
• 2 tablespoons butter
• 1⁄2 cup red onion, chopped
• 1⁄2 cup poblano pepper, chopped
• 1⁄2 cup orange pepper, chopped
• 1⁄2 cup red pepper, chopped
• 6 ounces cremini mushrooms, sliced
• 2 garlic cloves, pressed
• 1 cup low sodium chicken broth
• 2 tablespoons unbleached all-purpose flour
• 1 cup milk
• 1 (10 ounce) can condensed cream of mushroom soup
• 2 cups cooked turkey, cubed
• 1⁄2 cup frozen peas
• 1 teaspoon black pepper
• 1⁄2 teaspoon rosemary, chopped
• 1⁄4 teaspoon sage
• 1⁄8 teaspoon cayenne pepper (to taste)
• 1 1⁄2 cups shredded cheddar cheese (or more if needed)
• 1⁄4 teaspoon smoked paprika

directions

1. Preheat oven to 350ºF. In a large skillet over medium heat, melt butter. Sauté onion until soften. Add peppers and sauté for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.
2. Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13” baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted.