This easy Turkey Tetrazzini is a classic family recipe! This is the best way to use leftover Turkey from Thanksgiving but is also great made as Chicken Tetrazzini. It's creamy but still light and delicious- the ultimate comfort food!
Preheat oven to 350 degrees.
Cook the spaghetti to al dente as per the package directions. I removed it a minute or two before the al dente time listed on my package since it will cook more in the oven. Drain and set aside.
In a dutch oven, melt butter. Stir in flour to make a roux and then add chicken broth, stirring constantly until the sauce has thickened.
Remove from heat and stir in the half & half, sherry, parsley, salt, nutmeg, and pepper until well combined. Taste for seasoning and adjust if necessary.
Toss in the pasta, turkey and mushrooms with sauce until everything is well coated.
Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with chopped parsley and serve immediately.