Leftover Thanksgiving turkey has made this dish an annual tradition with many families. If this creamy and delicious casserole isn't already a tradition in your family for using leftover holiday turkey, it soon will be!
12 ounces spaghetti, cooked al dente according to package directions
6 tablespoons butter
8 ounces fresh mushrooms, sliced
3 to 4 cups cooked turkey, cubed
3 tablespoons all-purpose flour
3 cups chicken broth
1 1/2 cups heavy cream
1/4 cup sherry
Freshly grated nutmeg to taste
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
- Prepare spaghetti and place in large bowl. Grease a 13x9x2-inch baking pan; set aside.
- Meanwhile, in a large saucepan melt 2 tablespoons butter over medium heat and cook the mushrooms, stirring, until they are softened; transfer to bowl with the cooked spaghetti.
- In the saucepan, melt the remaining 4 tablespoons butter over medium heat, add the flour and cook, stirring, 2 minutes. Stir in the chicken broth, cream and sherry. Bring the sauce to a boil, stirring, and simmer for 5 minutes. Remove from heat and add the turkey; season with nutmeg, salt and pepper.
- Stir the sauce into the mushroom/spaghetti mixture and transfer to the prepared baking pan. Sprinkle with the Parmesan and bake in the middle of a preheated 350°F (175°C) oven for 25 to 30 minutes or until it golden brown.
Makes 6 servings.