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Turkey Tetrazzini

I love this for leftover turkey because it completely remakes over the whole thing. You do not feel like you are eating leftovers, but you feel like you're eating a whole new dish. This can also very easily be swapped out for chicken when you do not have leftover turkey laying around.
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Course: dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 ounces dry fussili or corkscrew pasta
  • 3 tablespoons butter
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • ¾ pound cremini mushrooms sliced
  • 3 tablespoons flour
  • 2 ¼ cups homemade chicken stock or reduced sodium store bought
  • 8 ounces boursin cheese garlic and flavor
  • 1 ⅓ cups half & half
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dried oregano or Italian seasoning
  • 2 cups leftover turkey chopped
  • 2 cups mozzarella cheese divided
  • ¼ cup Parmesan cheese freshly grated if possible

Method
 

  1. Preheat oven to 375°F.
  2. Cook the pasta to al dente and according to package directions.
  3. Heat a skillet to medium high heat and add the butter, onions and garlic and saute until softened. Add the cremini mushrooms and cook until softened, about an additional 3 minutes. whisk in flour and cook 1-2 minutes.
  4. Whisk in the broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Whisk in the boursin cheese just until melted. Add chopped parsley and dried oregano or Italian seasonings
  5. Combine pasta, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with Parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.