Turkey Tetrazzini

3 pat (1" sq, 1/3" high) Butter, salted
1/2 Chopped Onion (1/2 Cup / Serving)
1 stalk, large Celery sliced, raw
1 package, pieces or slices Mushrooms, fresh
1 tsp Pepper, black
1 cup, sliced or julienne Carrots, raw
1/2 cup Rice flour, brown
1 cup White Wine
4 cups Vegetable Broth
6 cups Spaghetti Squash (1 whole squash cooked)
1 breast, smoked cubed Turkey breast meat and skin removed
4 oz Cream Cheese
1/2 cup Parmesan Cheese, grated
1 package frozen broccoli florets (semi-thawed by sitting out)

We smoked a whole turkey. The smokey flavor really added to the recipe.
If you wanted to make a traditional one-You could add breadcrumbs (or Panko) & 1/2 cup Parmesan cheese.
Sprinkle mixture evenly over the top of the casserole.
Bake at 350 for 30 minutes until lightly browned.
Let rest for 15 minutes before serving.

Over medium heat add 1 TB of butter- brown the chopped onions, chopped celery, sliced mushrooms, sliced/julienne carrots, & ground pepper- (add additional butter if needed). Add the flour and stir until vegetables are coated. Add wine quickly stirring until flour is absorbed. Bring to a boil, reduce heat and simmer for 5 minutes. Add broccoli, squash, Turkey, & cheeses. Stir until blended.

Serving Size: 10 - 1 1/2 cup

Number of Servings: 10

Recipe submitted by SparkPeople user HOTJEANS.