Turkey Tetrazzini

I loved this dish as a great way to use leftover turkey. This works just as well for leftover chicken too! The mushrooms, peas and bacon really give it a nice flavor, not to mention all the white wine the mushrooms had absorbed. I was reluctant about the cream cheese in the recipe at first but after tasting how creamy and luscious the sauce was, I was sold.

I adapted the original recipe by using GF spaghetti noodles, GF flour and processing some GF rolls into breadcrumbs for a dish I could eat. I also omitted the olives that was originally called for and added some onion since I love how onions and garlic just start off a recipe on a delicious note. Overall, a fantastic recipe!

1-1/2 pound spaghetti, 
4 tablespoons butter
1 onion, diced4 cloves garlic, minced
1 pound white mushrooms, sliced
1/2 teaspoon salt
1 cup white wine
1/3 cup {GF} flour
4 cups turkey (or chicken) broth + more for thinning
1(8oz) block cream cheese, cut into pieces
3 cups cooked (leftover) turkey, shredded or diced
1-1/2 cup frozen peas
4 slices bacon, fried and crumbled
1 cup grated monterey jack cheese + 1/4 cup for topping
1 cup grated parmesan cheese  + 1/4 cup for topping
 salt and pepper, to taste
1 cup panko bread crumbs {or processed GF bread}