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Turkey Tetrazzini

Turkey Tetrazzini

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Ingredients

Method

  1. Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the spaghetti in a large pot of well-salted water for 2 minutes less than the package says, then drain.
  2. Meanwhile, melt the butter in a large, deep skillet over medium-high heat. Add the mushrooms and onion with ½ tsp salt and cook, stirring now and then, until the mushrooms are browned and their liquid has cooked off, 8–10 minutes. Stir in the garlic for 30 seconds.
  3. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the chicken broth, then the milk, and add the thyme. Simmer, stirring often, 3–4 minutes, until thick enough to coat a spoon. Take it off the heat, stir in ½ cup of the parmesan and season with salt and pepper.
  4. Fold the spaghetti, turkey and peas into the sauce and spread it in the baking dish. Toss the panko with the remaining parmesan and the olive oil and scatter it over the top.
  5. Bake uncovered 20–25 minutes, until bubbling, golden on top and piping hot in the center (165°F / 74°C). Rest 5 minutes and scatter with the parsley.

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