This Turkey tetrazzini recipe is a creamy, saucy way to savor leftovers

Dig into these Thanksgiving leftover recipes for waffles, soups and sandwiches

Turkey Tetrazzini With Butternut Squash Sauce

Storage: Refrigerate for up to 3 days.

Make forward: The baked casserole could also be refrigerated for up to 2 days. For optimum meals security, use a meals thermometer to make sure that leftovers are reheated to 165 levels.

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• 1/2 teaspoon fantastic salt, divided, plus extra for the pasta water
• 5 ounces dried brown-rice spaghetti or whole-wheat spaghetti
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 cup diced candy onion
• 6 white button mushrooms, cleaned, stemmed and sliced (a scant 1 cup)
• 1 teaspoon freshly floor black pepper, divided
• 2 cloves garlic, coarsely chopped
• 1 medium shallot, coarsely chopped
• 1 cup cooked butternut squash items
• 1/4 cup plain unsweetened almond milk (could substitute different dairy milk substitute)
• 1/4 cup dry white wine (could substitute sherry)
• 1/4 cup no-salt-added hen broth
• 1 cup frozen peas
• 2 cups cooked, cubed white-meat turkey
• 1 cup diced pink bell pepper (non-compulsory)
• 1/4 cup freshly grated Parmigiano-Reggiano cheese (non-compulsory)

Position a rack in the midst of the oven and preheat to 350 levels. Grease a medium casserole dish (not less than 11-cup capability) with cooking oil spray.

Bring a giant pot of water to a boil over medium-high warmth. Add a beneficiant pinch of salt and the pasta; prepare dinner till al dente in accordance to the package deal instructions, then drain.

Meanwhile, in a giant saute pan over medium warmth, warmth 1 tablespoon of the oil till shimmering. Add the onion, mushrooms, 1/4 teaspoon of the salt and 1/2 teaspoon of the black pepper, stirring to coat. Cook for 10 minutes, stirring sometimes; the onion must be translucent and the mushrooms ought to have launched their juices. Remove from the warmth.

Combine the garlic, shallot, squash, almond milk, wine, broth and the remaining salt and black pepper in a meals processor. Pulse till nicely integrated. With the motor working, progressively add the remaining 4 tablespoons of oil to type a clean, emulsified sauce.

Transfer the sauce to the saute pan with the onion-mushroom combination; add the cooked pasta, peas, turkey and pink bell pepper, if utilizing, stirring to incorporate and coat evenly. Spoon into the casserole; sprinkle the cheese on high, if utilizing.

Bake for 30 to 35 minutes, till frivolously browned, and serve sizzling.

Calories: 380; Total Fat: 17 g; Saturated Fat: 3 g; Cholesterol: 40 mg; Sodium: 80 mg; Carbohydrates: 34 g; Dietary Fiber: 3 g; Sugar: 5 g; Protein: 22 g

This evaluation is an estimate primarily based on accessible substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tested by Kendra Nichols; e mail questions to [email protected].

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