Turkey Tetrazzini

So I am always looking for a recipe to use up leftover turkey after Thanksgiving, and I have tried tetrazzini almost every year and just never quite like it...which is odd because everything in the recipe is fabulous.  This year though I have finally figured out my issue with all the tetrazzini recipes out there. We are a "sauce" family meaning we like our sauce creamy, rich, thick, and lots of it. All the tetrazzini recipes I have tried require you to bake it like a casserole which I think dries it out. So this is my version, of an amazing sauce served over spaghetti noodles no baking required and a great way to use up leftover turkey.

Turkey Tetrazzini

1-1/2 pound Thin Spaghetti, cooked

4 Tablespoons Butter

4 cloves Garlic, Minced

1 Onion, Chopped

1 pound White Mushrooms, Quartered

1/2 teaspoon Salt

1 cup White Wine

1/3 cup Flour

4 cups Chicken Broth

1 block (8 Oz.) Cream Cheese

3 cups Cooked (leftover) Turkey, Shredded Or Diced

1 cup Grated Monterey Jack Cheese

1 cup Grated Parmesan Cheese

Salt And Pepper, to taste

Extra Broth For Thinning

Add butter, chopped garlic, and onion to a pot over medium heat and saute for a minute. Then add in the mushrooms, stir around the mushrooms and let them cook. Add a little salt and pepper to taste. Pour in white wine and cook until the liquid is reduced by half. When the liquid is reduced sprinkle in about a third a cup of flour. Stir it together it gets very pasty and then stir in a few cups of broth. Add softened cream cheese, if sauce is too thick thin with additional broth until desired consistency. Then add in turkey and grated cheese.  Your sauce should be thick creamy and full of flavor. Serve over cooked spaghetti noodles. Enjoy!