Turkey Tetrazzini- So Comforting!

by Soma Sengupta

INGREDIENTS
Topping
1 cup breadcrumbs
3 TBS melted butter

Filling
2 medium onions, sliced
2 large carrots, sliced
1 small red bell pepper, small diced
7 tablespoons unsalted butter, divided 6-1
2 teaspoons minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 pound bite-size chopped roast turkey
1/2 teaspoon freshly chopped thyme leaves
1/3 cup sherry
1 cup chicken broth
1 3/4 cups heavy cream
1 ½ cups frozen peas, thawed

12 ounces spaghetti, snapped in half, or other pasta of your choice
Dash of oil
1 tablespoon freshly chopped parsley leaves
Salt to taste, at least 2 teaspoons
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan

METHOD
Preheat the oven to 375 degrees F.

Combine the breadcrumbs and butter and set aside.

Saute the onions and carrots in 6 tablespoons butter in a large skillet or Dutch oven over high heat. After 3 minutes, add the red bell pepper. Saute until onions are soft, about 5-6 minutes in all. Add the garlic and cook for 2 minutes, stirring frequently. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Add the turkey. Add the sherry and cook on high heat until syrupy. Add the chicken stock and cook, stirring, until most of the stock has evaporated. Add the heavy cream and bring to a boil. Boil hard, briskly stirring, until the sauce is thick enough to coat the back of a spoon and very flavorful. Stir in the peas.

Meanwhile, bring a large pot of salted water to a boil, add a dash of oil and cook the spaghetti until al dente. Drain in a colander and set aside.

Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the spaghetti, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the breadcrumb mixture. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.