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Easter Leftovers - TURKEY TETRAZZINI

Ingredients:

  • 1/4 cup unsalted butter
  • 1 medium onion finely diced
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 2 cups turkey stock
  • 2 cups heavy cream 
  • 3 cups cooked turkey meat, diced or shredded (can substitute ham)
  • 375 grams spaghetti, cooked just to al dente
  • 1 cup shredded mozzarella cheese
  • 1 cup frozen peas

Instructions:

 Preheat the oven to 400 degrees.

  1. In a large skillet, melt butter.
  2. Add onion and saute over medium heat until onion is softened.
  3. Add garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
  4. Whisk in flour until completely absorbed by the butter.
  5. Add turkey stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until thickened. Set aside.
  1. Preheat the oven to 400 degrees.
  2. Place cooked pasta, shredded turkey, and peas in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
  3. Sprinkle with cheese and bake for 20 minutes or until golden and bubbly!