Turkey Tetrazzini with Whiskey Bent BBQ Twist

A creamy, cheesy, and flavor-packed comfort dish to enjoy your holiday turkey leftovers.

Ingredients

• 12 ounces spaghetti
• 3 tablespoons salted butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 ¼ cups reduced-sodium chicken broth
• 8 ounces garlic & herb cream cheese (spreadable)
• 1⅓ cups heavy cream
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 2 cups cooked turkey, chopped
• 2 cups frozen peas
• 2 cups shredded mozzarella cheese, divided
• ¼ cup shredded Parmesan cheese
• Whiskey Bent BBQ "The Rocks" seasoning, to taste

Instructions

1. Preheat Your Grill

   • Preheat your grill (or oven) to 350°F.

2. Cook the Pasta

   • Prepare spaghetti according to package directions until al dente. Drain and set aside.

3. Make the Sauce

   • In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened and fragrant.
   • Sprinkle in flour, whisking constantly, and cook for 1 minute.
   • Gradually whisk in chicken broth and heavy cream. Let the sauce cook until thickened and bubbly, about 2-3 minutes.
   • Stir in cream cheese until melted and smooth. Mix in parsley, Italian seasoning, and "The Rocks" seasoning to taste.

4. Combine Ingredients

   • In a large bowl, combine cooked spaghetti, turkey, peas, 1 cup of mozzarella cheese, and the creamy sauce. Mix well and pour into a greased 9x13-inch baking dish.

5. Bake the Tetrazzini

   • Top with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes.
   • Remove foil, sprinkle with Parmesan cheese, and bake uncovered for an additional 10-15 minutes, or until the top is golden and the dish is hot and bubbly.

Serve and Enjoy

Let the dish rest for a few minutes before serving. Pair it with a fresh green salad or crusty bread for the ultimate comfort meal.

Big thanks to Julie Madden for sharing this incredible recipe! Follow her on Instagram for more mouthwatering ideas: @girl_meets_grill.