• Preheat oven to 350F degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Spray a large oblong or oval baking dish with baking spray.

Prepare the Ingredients

• Using a cutting board and Chef's knife, mince the garlic.
• Chop the button mushrooms, and black olives.
• Chop the leftover turkey. You will need approximately 3-4 cups.
• Using a hand grater, grate the Monterey Jack cheese.
• If using fresh broccoli, chop into small pieces. If frozen, place in a microwave-safe bowl and heat until thawed.
• Grate the Parmesan with a fine-edged zester.

Cook the Pasta

• Using a large pot, fill with water and cook spaghetti to al dente, according to package instructions. This will take approximately 8-11 minutes of boiling time.
• (Hopefully, the spaghetti will be done minutes before the sauce finishes. But if not, drain the spaghetti, reserving at least 1 cup of pasta water to add to the dish later. Do not rinse the spaghetti.)

Prepare the White Sauce

• While the spaghetti cooks, prepare the white sauce. In a large skillet or sauté pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes.
• Add the chopped mushrooms and sprinkle with kosher salt. Cook for an additional 2-3 minutes.
• Pour wine into the pan and allow it to cook for several minutes until the liquid has reduced by half.
• Sprinkle all-purpose flour over the sauce and stir in to make a roux. Add 3 cups of chicken broth, stirring until it thickens.
• Once it thickens, reduce the heat to medium low. Add chunks of cream cheese and stir to melt.
• Next, add the leftover turkey pieces, chopped black olives, broccoli, and half of the grated cheese. Stir to combine.
• Using pasta tongs, transfer the cooked spaghetti to the sauce. Season with kosher salt and freshly ground black pepper. Stir in up to 1 cup of reserved pasta water to add creaminess to the dish.
• Pour the mixture into the prepared baking dish. Sprinkle the top with the Italian-style bread crumbs, followed by the remaining shredded cheese. Lightly press into the pasta. Bake in preheated oven for 25-30 minutes, or until golden brown and bubbly.
• Remove from oven and allow to rest for 5-8 minutes before serving.
• Garnish the Tetrazzini with freshly grated parmesan. Serve with a fresh green salad, and a hard crusty bread, such as my Tangy Sourdough Bread or Rustic Sourdough Baguettes. This recipe will serve 10-12 people.