Turkey Tetrazzini

Ingredients

• 8 oz spaghetti
• 2 cup cooked turkey, shredded or diced
• 4 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 4 tbsp all-purpose flour
• 2 cup chicken broth
• ½ cup heavy cream
• ½ cup Parmesan cheese, grated
• 2 tbsp dry sherry (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup frozen peas
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook spaghetti according to package directions, then drain and set aside.
2. In a large skillet or Dutch oven, melt butter over medium heat. Add mushrooms and onion; cook until softened, about 5-7 minutes.
3. Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
4. Remove from heat and stir in cooked turkey, Parmesan cheese, dry sherry (if using), salt, pepper, and frozen peas. Add the cooked spaghetti and toss to combine.
5. Transfer the mixture to a 9x13 inch baking dish. Bake for 20-25 minutes, or until bubbly and lightly browned on top.
6. Garnish with fresh parsley, if desired, before serving.