TURKEY TETRAZZINI

Ingredients

6 tbsp. unsalted butter

1 medium yellow onion, chopped

1 lb. button mushrooms, thinly sliced

1 red bell pepper, seeded, stemmed, and chopped

1⁄4 cup flour

1 cup chicken or turkey broth

1 cup milk

2 cups diced cooked turkey

1 1⁄2 cups shredded cheddar cheese, divided

1⁄2 cup grated parmesan cheese

2 tbsp. sherry

1 lb. spaghetti

Kosher salt and freshly ground black pepper

Instructions

1- Heat oven to 350°. Melt the butter in an 8-qt. saucepan over medium-high. Add the onion and cook until soft, about 5 minutes. Add the mushrooms and the pepper and cook another 5 minutes. Add the flour and cook 2 minutes longer. Pour in the stock and the milk and cook until thick, about 5 minutes. Reduce the heat to medium and stir in the turkey, half the cheddar, the parmesan, and sherry. Stir until the cheese has melted, about 8 minutes more.

2- Meanwhile, bring a generously salted pot of water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain, then add the spaghetti to the pot with the sauce. Season with salt and pepper and spread evenly into a 9-by-13-inch baking dish. Top with remaining cheddar and bake until golden and bubbly, about 35 minutes. Let rest 5 to 10 minutes before serving.

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