Are you tired of turkey yet? Did you gobble till you wobbled? Not me! I can eat turkey 365 days a year! Turkey to me is like shrimp to the Bubba Gump Shrimp Company…turkey salad, turkey pot pie, turkey sandwiches, turkey and dumplings, turkey casserole, turkey ala king, turkey and rice…you get the picture. But oddly, in this traditionally turkey laden recipe, it’s not the bird that makes this fly! Its the amazing flavor explosion of white wine, mushrooms, peas and bacon. MMMM….bacon. You REALLY could leave the turkey out. Which is what I did. In my part. I put the bird in there for the boy. He likes the bird. Almost as much as he liked the cauliflower! 😉

Turkey or Vegetable Tetrazzini

Ingredients

• 6 oz. white spaghetti, 6 oz. wheat spaghetti – Prepared
• 4 cups mushrooms, sliced
• 1 small can sliced black olives
• 1 stick butter
• 5 slices cooked bacon or pancetta – diced
• 5 garlic cloves – diced
• 1/4 cup flour
• 1 1/2 cups of milk
• 1 cup homemade ricotta cheese
• 2 cups turkey stock
• 1/4 cup white wine
• 3 cups coarsely chopped cooked turkey (if using. For veggie option, omit)**
• 1 package frozen peas
• 1 cup freshly grated Parmesan Reggiano
• 1 cup shredded Mozzarella
• Salt and Pepper
• Ground nutmeg (optional)
• 1/2 cup Panko

Directions:

Preheat oven to 375°F. Cook the mushrooms in butter and garlic over medium heat. Add flour and stir until coated. Add wine and simmer for about 5 minutes until liquid is reduced by about half. Add stock. Add milk. Stir in ricotta. Stir until blended. Add peas, bacon and olives. Add turkey (if using) and pasta. Add cheeses, salt, pepper and nutmeg. Remove from heat. Pour into greased 9×13 pan. Top with Panko. Bake for 20-30 minutes or until Panko is golden brown.

I like using leftovers. Bon appetit y’all!