The genius trick to this unique turkey tetrazzini is using flavor-packed Cauliflower Salad in the sauce. Pureed, it becomes creamy and luscious. Any leftover turkey, or even rotisserie chicken, will work here.
6 ounces uncooked whole-wheat spaghetti
5 teaspoons olive oil, divided
1 cup chopped yellow onion
1 (8-ounce) package white mushrooms, sliced
2 tablespoons all-purpose flour
1/4 cup white wine
1 3/4 cups unsalted chicken stock, divided
1 cup whole milk
1 tablespoon chopped fresh thyme, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
Cook pasta according to package directions, omitting salt and fat. Drain.
Preheat oven to 375°.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Add mushrooms; cook 5 minutes or until golden and most of liquid evaporates. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Stir in wine. Add 1 cup chicken stock. Increase heat to medium-high; cook 2 minutes, stirring until smooth. Add milk; bring to a boil. Cook 4 minutes or until sauce is thickened, stirring almost constantly. Stir in 2 teaspoons thyme, salt, pepper, and 2 ounces Parmesan cheese. Remove from heat.
Place remaining 3/4 cup stock and Cauliflower Salad in a blender; process until smooth. Stir into sauce. Add turkey and pasta; toss to combine. Spoon into a 2-quart glass or ceramic baking dish coated with cooking spray.
Combine remaining 2 teaspoons oil, panko, and remaining 1 teaspoon thyme in a small skillet; cook over medium heat 2 minutes or until lightly toasted. Stir in remaining 1 ounce cheese; sprinkle over pasta mixture. Bake at 375° for 20 minutes or until browned and bubbly.