Turkey Tetrazzini (Print Version)

# Ingredients:

01 - Nonstick cooking spray.
02 - Sea salt.
03 - One pound of spaghetti.
04 - 6 tablespoons of unsalted butter, split up.
05 - Two garlic cloves, minced.
06 - A pound of baby bella mushrooms, sliced up.
07 - Half a cup of dry white wine.
08 - A quarter cup of plain flour.
09 - Two and a half cups of chicken broth with reduced sodium.
10 - A cup of heavy whipping cream.
11 - Freshly ground black pepper.
12 - 2 pounds of diced leftover turkey (around 5 cups).
13 - One cup of peas, frozen.
14 - A cup of shredded white cheddar cheese.
15 - 1 teaspoon of dried oregano leaves.
16 - Panko bread crumbs, 1 cup.
17 - Half a cup of Parmesan cheese, finely grated.
18 - 2 tablespoons of extra virgin olive oil.

# Instructions:

01 - Set your oven to 350°F and coat a 13x9 dish with nonstick spray.
02 - Prepare the spaghetti in salted boiling water till it's slightly firm. Drain it well.
03 - Melt 2 tablespoons of the butter, sauté garlic and mushrooms, then pour in white wine. Cook until softened.
04 - Stir in the rest of the butter and the flour, cooking until lightly golden. Slowly whisk in broth and cream to thicken.
05 - Stir turkey, peas, cheddar, oregano, and cooked pasta together. Put mix into the prepped dish.
06 - Blend panko, grated Parmesan, and olive oil, then sprinkle across the top evenly.
07 - Cook until bubbly and golden on top, which takes roughly 25 minutes. Let it cool a bit for about 10 minutes before serving.

# Notes:

01 - Perfect way to save turkey leftovers.
02 - Easily made ahead of time.
03 - Freezer-friendly dish.

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