Worth-The-Effort Turkey Tetrazzini

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Bring a large pot of salted water to a rolling boil for the pasta.

2. Step 2.

   In a large skillet, melt 1½ tablespoons butter over medium heat. Add the chopped garlic and cook until fragrant, about 30 seconds. Add the mushrooms and sauté until golden and tender, about 5–7 minutes. Remove from heat and keep warm.

3. Step 3.

   While the mushrooms cook, add the pasta to the boiling water and cook according to package directions until al dente.

4. Step 4.

   In a separate saucepan, melt the remaining 3 tablespoons butter over medium heat. Sprinkle in the flour and stir constantly with a whisk to form a smooth paste (roux). Cook for 1–2 minutes, then gradually whisk in the chicken broth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 15 minutes.

5. Step 5.

   Remove the thickened sauce from heat. Stir in the heated cream, dry white wine, salt, and pepper until well combined.

6. Step 6.

   When the pasta is done, drain it well and return it to the pot. Add the sautéed mushrooms and half of the cream sauce; toss to coat evenly.

7. Step 7.

   In a separate bowl, combine the shredded turkey with the remaining half of the cream sauce; stir to coat.

8. Step 8.

   Grease a 9x13-inch baking dish. Spread the pasta mixture evenly in the dish. Make a well in the center and pour the turkey-sauce mixture into the well. Sprinkle the top generously with grated Parmesan cheese.

9. Step 9.

   Bake until the casserole is lightly browned and bubbly, about 20 minutes. Let rest for 5 minutes before serving.