Turkey Tetrazzini

I made this really easy, tasty entree using some of the wonderful leftover, brined turkey. I served it with a simple Italian salad of spring greens, onions, tomatoes, olive-cured olives, and an Italian vinaigrette, along with those wonderful Rosemary Salt rolls from Fresh Market.

TURKEY TETRAZZINI

Serves 4

6 oz spaghetti, cooked

3 Tbsp unsalted butter

3 Tbsp flour

1 1/2 cup turkey/chicken stock/broth

1/4 cup +2 Tbsp cream

1 tsp minced fresh rosemary

2 tsp fresh thyme

1/8 tsp nutmeg

Coarsely-ground pepper

1 1/2 cups diced turked (about 1/2" dice)

5 oz frozen, thawed green peas

1/4 cup dried bread crumbs

1/4 cup grated Parmesan

Preheat oven to 375. Spray 8x8 glass dish with cooking spray. In saucepan or skillet, melt butter. Add flour and cook, stirring, until faintly colored, about 2 minutes. Gradually whisk in stock until sauce is smooth and thickened, just a couple of minutes. Whisk in cream. Add 1/4 tsp salt, rosemary, thyme, nutmeg, and pepper to taste. Stir in turkey and peas, and heat through. Adjust seasonings.

Put the pasta in the dish and spoon the turkey mixture over it. In a small bowl, combine the bread crumbs and Parmesan. Sprinkle evenly over the sauce. Bake, uncovered, until heated through and bubbly, about 20 minutes. Turn on broiled and quickly brown the top. Serve immediately.

Can easily double recipe and make in 13x9 pan.