Turkey tetrazzini

Ingredients

For 2 people

• 8 oz spaghetti, dry
• 8 oz ground turkey
• 1 tbsp olive oil
• 4 oz cremini mushrooms, sliced
• 3 oz yellow onion, finely chopped
• 1 tsp minced garlic
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 2 tbsp dry sherry
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 1 tsp Worcestershire sauce
• 1/2 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped parsley
• 1/4 cup plain breadcrumbs
• 1 tbsp melted unsalted butter

Method

1. Cook the pasta and prep the ovenHeat the oven to 375 F. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente, about 1 minute less than the package timing. Drain, then reserve 1/2 cup of the cooking water in case the sauce needs loosening later. Lightly grease a 2-quart baking dish.
2. Brown the turkeySet a 10- or 12-inch skillet over medium-high heat and add the olive oil. Add the ground turkey and cook, breaking it up with a spatula, until no pink remains and the meat has taken on some light browning, 6 to 8 minutes. If there is a lot of liquid, keep cooking until it evaporates. Transfer the turkey to a plate.
3. Build the mushroom baseLower the heat to medium and add the butter to the same skillet. Stir in the mushrooms, onion, and 1/4 teaspoon of the salt, and cook until the mushrooms have released their moisture and the onion is soft and lightly golden, about 6 minutes. Add the garlic and cook 30 seconds, just until fragrant. Pour in the sherry and scrape up any browned bits from the pan; simmer 1 minute.
4. Make the creamy sauceSprinkle the flour over the vegetables and stir for 1 minute so it loses the raw flour taste. Slowly whisk in the chicken broth, then the milk and cream, making sure the sauce is smooth. Stir in the remaining 1/4 teaspoon salt, black pepper, nutmeg, and Worcestershire sauce. Simmer gently for 3 to 5 minutes, stirring often, until the sauce lightly coats a spoon. If it looks too thick, whisk in a splash of the reserved pasta water.
5. Combine with pasta and turkeyStir the browned turkey, drained spaghetti, frozen peas, half of the Parmesan, and the parsley into the skillet. Toss until the noodles are evenly coated and the peas are distributed. The mixture should look creamy but not watery. If it seems stiff, add a few tablespoons of reserved pasta water; if it looks loose, simmer 1 minute longer.
6. Top and bakeTransfer the mixture to the prepared baking dish. Mix the breadcrumbs with the melted butter and the remaining Parmesan, then sprinkle evenly over the top. Bake uncovered for 18 to 22 minutes, until the edges are bubbling and the topping is golden brown. If the top browns too quickly, tent loosely with foil for the last few minutes.
7. Rest and serveLet the tetrazzini rest for 10 minutes so the sauce settles and portions hold together. Spoon into bowls or onto plates, making sure each serving gets pasta, turkey, mushrooms, and some of the crisp topping. Serve hot from the baking dish.