Hands down, the best way to use leftover turkey!

Turkey Tetrazzini is a classic comfort food dish that's perfect for using up leftover turkey, especially after the holidays. Originating from the early 20th century, this creamy, cheesy casserole is a family favorite in many households. It's a wonderful way to bring everyone together around the table, and its rich flavors make it a hit with both kids and adults. Whether you're looking for a hearty weeknight meal or a dish to share at a potluck, Turkey Tetrazzini is sure to please.

This creamy casserole pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. You might also consider serving it with some crusty bread or garlic toast to soak up the delicious sauce. For a touch of color and added nutrition, steamed green beans or roasted Brussels sprouts make excellent side dishes.

Servings: 6

12 oz spaghetti
4 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 cups cooked turkey, shredded
1 cup frozen peas
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

Preheat your oven to 350°F (175°C).

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

Add the mushrooms to the skillet and cook until they are tender and golden brown.

Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens.

Stir in the cooked turkey, frozen peas, and half of the Parmesan cheese. Season with salt and pepper to taste.

Combine the cooked spaghetti with the sauce, mixing well to coat the pasta.

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining Parmesan cheese, mozzarella cheese, and breadcrumbs on top.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Garnish with chopped parsley before serving.

For a lighter version, you can substitute the heavy cream with half-and-half or milk. If you have picky eaters, consider leaving out the mushrooms or substituting them with another vegetable like bell peppers. You can also add a bit of spice by incorporating a pinch of red pepper flakes into the sauce. For a gluten-free option, use gluten-free pasta and breadcrumbs. If you prefer a different cheese, cheddar or Gruyere can be used in place of mozzarella for a different flavor profile.