Every year it is the same dilemma, “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, if there are any, in place of the noodles.
Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.
Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.
Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.