Lighter Turkey Tetrazzini
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Instructions
  1. Preheat the oven to 350.
  2. Boil Spaghetti for 4 minutes (You want it really al dente since it will be cooking in the oven).
  3. In a saute pan, melt 1 Tbsp of butter and add the shallots and garlic. Season with salt and pepper and saute for 2 minutes. Add the mushrooms and saute until they cook down, 5-7 minutes. Set aside.
  4. Meanwhile, melt remaining 2 Tbsp butter in a saucepan. Add the flour and whisk continuously for 2 minutes.
  5. Slowly add the stock, whisking continiously to avoid lumps. When stock is all incorporated, slowly add the milk.
  6. Simmer the sauce for 5-8 minutes until it starts to coat a wooden spoon. This is not going to be a really thick sauce, you are just looking for it to coat the spoon lightly.
  7. Add ¾ cup of the parmesan and season with salt and pepper. You want it seasoned heavily as this is going to season the spaghetti. Add most of the parsley, reserving enough for garnish.
  8. Spray and 8X8 pyrex dish.
  9. Add half of the spaghetti to the dish, then half of the mushrooms, then half of the turkey, then half of the remaining cheese. Now add the second layer, spaghetti, turkey & mushrooms.
  10. Pour the sauce on top of the casserole and add the remaining parmesan to the top.
  11. Cook in the oven with foil on for 30 minutes. Remove foil and cook for 15-20 minutes more, until the top is golden and crunchy and the sauce is boiling.
  12. Sprinkle the top with the remaining parsley for garnish and enjoy!
Recipe by Cook Eat Run at https://cookeatrun.com/2013/11/30/lighter-turkey-tetrazzini/