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New Turkey Tetrazzini

Photo: Alison Miksch; Styling: Caroline M. Cunningham

 

Hands-on time 50 mins
Total time 1 hr, 15 mins
Yield

Makes 8 to 10 servings

Loads of spinach and mushrooms freshen up this classic.

Ingredients

  • 12 ounces rotini pasta
  • 1 (8-oz.) package fresh cremini mushrooms, sliced
  • 5 tablespoons butter, divided
  • 2 cups diced yellow onion
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 (12-oz.) package fresh baby spinach
  • 3 cups shredded leftover cooked turkey
  • 2 cups stuffing mix, divided
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 2 1/2 cups reduced-sodium chicken broth
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 2 (5-oz.) packages buttery garlic-and-herb spreadable cheese

How to Make It

  1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, sauté mushrooms 4 minutes in 2 Tbsp. melted butter in a large skillet over medium-high heat. Add onions and garlic; sauté 3 minutes. Stir in wine, and cook 4 minutes or until liquid almost evaporates. Add half of spinach, and cook, stirring constantly, until wilted; repeat with remaining spinach. Stir together shredded turkey, mushroom mixture, cooked pasta, and 1 cup stuffing mix in a large bowl.

  2. Heat remaining 3 Tbsp. butter in a large saucepan over medium heat until foamy. Whisk in flour, and cook, whisking occasionally, 3 minutes. Whisk in milk and chicken broth, stirring until combined and smooth. Increase heat to medium-high, and cook, whisking often, 10 minutes or until mixture begins to bubble. (Do not boil.) Whisk in salt, pepper, and 1 package garlic-and-herb cheese; simmer, whisking often, 4 minutes or until thickened. Add milk mixture to pasta mixture; stir until well blended. Spoon mixture into a well-greased (with butter) 9- x 13-inch baking dish. Dot with remaining package garlic-and-herb cheese; sprinkle with remaining 1 cup stuffing mix.

  3. Bake at 350° for 20 to 30 minutes or until browned and bubbly. Cool 5 to 10 minutes before serving.

  4. Note: We tested with Boursin Garlic & Fine Herb Gournay Cheese and Stove Top Stuffing Mix for Turkey.