what's for dinner

[ljgeoff]

Turkey Tetrazzini
Ingredients:
8 ounces spaghetti
3/4 pound leftover turkey, in small pieces
Salt and pepper
4 tablespoons butter
8 ounces small white mushrooms, sliced
1 lg onion, diced
1 tablespoon chopped fresh thyme
3 tablespoons flour
2 cups milk
1 cup chicken broth
1 cup grated parmesan cheese
8 oz Monterey jack/Colby, shredded

Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain.
Sautee onion in 2 tbs of butter for a few minutes and add mushrooms; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.
Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in 1/2 cup parmesan and all of the Monterey jack/Colby. Season with salt and pepper.
Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if you’re planning on freezing this for later).