Brittany Beech's video: Turkey Tetrazzini

Turkey Tetrazzini serves 6-8 people 4 cups of leftover, shredded turkey 1 package of spaghetti 4 cups turkey, chicken, or vegetable stock 1 cup white wine 1/4 cup flour 1 8oz. block cream cheese 1 10oz. package cremini mushrooms, sliced 1 3oz. package diced sundried tomatoes 1 cup defrosted peas 1 cup of fresh bread crumb mixed with 2 tablespoons melted butter 1/4 cup grated pecorino 1 cup shredded cheese (I used mozzerella and smoked white cheddar) 2 scallions, white and greens seperated 3 cloves minced garlic salt and pepper crushed red chili flakes olive oil - First, break spaghetti in half and boil until a little less cooked than al dente. Set aside. - In a large pan, add olive oil and saute garlic and white parts of scallion fpr about 1 minute. - Add in mushrooms, salt, pepper, and crushed red chili flakes. Saute about 1 minute when the mushrooms begin to release their juices. - Add the white wine and cook about 6 minutes or until the wine is evaporated completely. - Add the flour and mix with the mushrooms for 1 minute (you can add more oil if it looks too dry). - Add the stock and mix well so there are no lumps. Cook of medium for about 6-7 minutes until it is a gravy consistency. Adjust seasoning. - Preheat oven to 350F - Add cream cheese and use a whisk to get all the lumps out. - Turn the heat off and add the turkey, green onions, sun dried tomatoes, peas and shredded cheddar and mozzerella. Add spaghetti and mix well. - Pour tetrazinni into a greased baking tray. Top with pecorino cheese and bread crumbs. - Bake 30 minutes. Broil on low for 1 minute. Allow the casserole to rest 10 minutes before serving.