Turkey is traditional, and a great way to use up Thanksgiving leftovers, but if you are craving something creamy and satisfying, chicken is equally delicious. The recipe requires a skillet and a pot to boil the pasta... a colander... and a bowl... and a casserole... so is not RV-friendly, but I think your family will be happy with the effort and maybe will wash the dishes for the cook? A bit of trivia: this dish was invented in San Francisco and named for Italian opera singer Luisa Tetrazzini.
One medium yellow onion, chopped
2 cloves garlic, minced
1 pound mushrooms (white or cremini are best), sliced
1 teaspoon dried thyme
1 cup chicken stock
1/2 cup dry white wine
8 ounces crème fraiche
1 teaspoon Kosher Salt
Black pepper, to taste
8 ounces dry spaghetti, broken in half, and cooked two minutes less
than package directions, rinsed, drained and cooled
1 pound cooked turkey or chicken, coarsely chopped (about 3 cups)
2 cups (8 ounces) shredded mozzarella cheese
1 cup frozen peas, rinsed and drained
1/2 cup coarsely shredded Parmesan cheese
1/4 cup Italian-style bread crumbs
Chopped fresh Italian parsley for garnish, if desired
Heat oven to 375°. Oil a large heavy casserole dish (9x13-inch or larger). Heat a skillet over medium heat and coat the bottom with a little olive oil. Sauté the onion until soft, and the onion begins to brown, about 4 minutes. Add the minced garlic, sliced mushrooms and thyme and sauté, stirring often, until the mushrooms are soft and have released their liquid. Remove from heat. Transfer the mushroom mixture to a plate and leave to cool.
Place the chicken stock, wine, crème fraiche, salt and pepper in a very large mixing bowl. Use a whisk to combine. Add the cooked pasta; stir. Add the chopped turkey (or chicken), mozzarella, peas, and the cooled mushroom mixture. Stir very well. Mixture will feel a bit soupy - this is good.
Pour the pasta mixture into the prepared baking dish (I use my 11-inch round stoneware baking dish). (At this point, the casserole can be covered with plastic wrap and refrigerated for a few hours.) Sprinkle the grated Parmesan cheese over the top, then the bread crumbs.
Bake at 375° for 45-50 minutes, or until bubbly and browned on top. Let rest 10 minutes and serve, garnished with chopped Italian parsley, if desired.