Turkey Tetrazzini with Crisp Green Salad

Steps

Every amount is written into the step where you use it.

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Turkey Tetrazzini

1. Preheat the oven to 375°F and lightly butter a 9×13-inch baking dish. 10 min
2. Finely dice the yellow onion, mince the 3 garlic cloves, and thinly slice the 8 oz cremini mushrooms. 8 min
3. Shred or cube the 12 oz cooked turkey breast into bite-sized pieces and set aside. 4 min
4. Boil the 8 oz spaghetti (broken in half) in well-salted water for 2 minutes less than package directions; drain and set aside. 8 min
5. Timing-sensitive step. Melt 4 tablespoons unsalted butter in a large oven-safe skillet or saucepan over medium heat, then sauté the onion for 4 minutes until softened. 5 min
6. Timing-sensitive step. Add the garlic and mushrooms and cook, stirring frequently, for 5 minutes until the mushrooms release their liquid and begin to brown. 5 min
7. Timing-sensitive step. Sprinkle 3 tablespoons flour over the mushroom mixture and stir for 1 minute to cook out the raw flour taste.
8. Timing-sensitive step. Gradually whisk in 1½ cups chicken broth, then 1 cup whole milk, and 3 tablespoons dry sherry; simmer over medium heat, whisking constantly, for 4 minutes until the sauce thickens. 5 min
9. Remove from heat and stir in the turkey, ¾ cup frozen peas, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, ½ cup Parmesan, and ½ cup mozzarella, then fold in the drained spaghetti until evenly coated. 3 min
10. Transfer the mixture to the prepared baking dish; stir together ⅓ cup panko, the remaining ¼ cup Parmesan, and 1 tablespoon olive oil, then scatter evenly over the top. 3 min
11. Bake uncovered at 375°F for 25 minutes until the topping is golden and the edges are bubbling. 25 min
12. Let the casserole rest 5 minutes before serving. 5 min

Crisp Green Saladside

1. Whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, ½ teaspoon Dijon mustard, 1 minced garlic clove, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until emulsified. 4 min
2. Chop the 2 romaine lettuce hearts into bite-sized pieces, thinly slice the ½ English cucumber, halve the 1 cup cherry tomatoes, and very thinly slice the ¼ red onion. 7 min
3. Combine the romaine, cucumber, cherry tomatoes, and red onion in a large salad bowl, drizzle with the dressing, and toss to coat just before serving. 2 min