Leftover turkey mixed with sautéed fresh mushrooms and a delightful cream sauce spiked with sherry, sage, and parsley is nestled under a cheesy, crunchy breadcrumb topping. This tetrazinni casserole is anything but boring!
½cupchopped fresh parsley(plus more for sprinkling)
¼cupfinely grated Parmesan cheese
Instructions
Preheat the oven to 400 F. Spray a 13 x 9 baking dish (or another similar shallow 2 ½ quart baking dish) with nonstick spray. Cook the spaghetti according to package directions. Drain.
Meanwhile, in a large, deep saucepan, melt the 2 tablespoons of the butter over medium-high heat. Add the onions and mushrooms, season with salt and pepper, and cook, stirring occasionally, for about 8 minutes until they are browned and any liquid they have released evaporates. Remove to a plate.
While the vegetables cook, make the topping: in a small bowl, combine the breadcrumbs, salt, 2 tablespoons melted butter, and Gruyere or Swiss cheese. Set aside.
Return the skillet to medium heat and melt the remaining 4 tablespoons of the butter. Sprinkle over the flour and cook, stirring 1 to 2 minutes until the flour is incorporated and turns golden. Stir in the sage, broth, and milk and bring to a simmer, stirring frequently for about 4 minutes until the sauce thickens.
Add the cooked mushrooms and onions, drained pasta, turkey, ½ cup parsley, and Parmesan (if your pan is not big enough, you can mix it all together in a large mixing bowl). Transfer the mixture to the prepared baking dish and sprinkle with the breadcrumb mixture.
Bake for 15 to 20 minutes until bubbly and golden brown. Sprinkle with a bit more parsley and serve.
Notes
This recipe calls for two kinds of cheese, not a whole lot of each, but just enough to elevate the dish without being overpowering, Parmesan bolsters the sauce, and the tempting gold brown topping made with bread crumbs and gruyere cheese adds another level of sophistication and flavor. You can use grated Swiss cheese if you don’t have access to gruyere.