Turkey Tetrazzini

🛒 Ingredients

• Cooked turkey, shredded 100 g · 300 kcal
• Spaghetti (dry) 75 g · 280 kcal
• Fresh mushrooms, sliced 50 g · 11 kcal
• Unsalted butter 15 g · 108 kcal
• All-purpose flour 10 g · 36 kcal
• Chicken broth 100 g · 10 kcal
• Whole milk 100 g · 61 kcal
• Parmesan cheese, grated 20 g · 80 kcal
• Frozen green peas 30 g · 25 kcal
• Yellow onion, chopped 20 g · 8 kcal
• Garlic, minced 5 g · 7 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F) and lightly grease a baking dish. Cook the spaghetti according to package directions until al dente; drain and set aside.
2. In a large skillet, melt the butter over medium heat. Sauté the chopped onion and minced garlic until softened, about 3-5 minutes, then add the sliced mushrooms and cook until tender.
3. Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the chicken broth and whole milk, bringing the sauce to a simmer until thickened.
4. Remove the sauce from heat and stir in the shredded turkey, frozen peas, and half of the grated Parmesan cheese. Season with salt, black pepper, and a pinch of nutmeg to taste.
5. Add the cooked spaghetti to the sauce mixture and gently toss to combine everything evenly. Transfer the mixture into the prepared baking dish.
6. Sprinkle the remaining Parmesan cheese over the top of the casserole. Bake for 20-25 minutes, or until bubbling and golden brown.