Our favorite way to use leftover turkey and simply delicious
- 1/2 lb. fresh sliced mushrooms
- 3/4 stick (6 Tbls.) butter, divided
- 1/4 t. dried thyme
- 1/4 c. med-dry sherry, divided (liquor - not cooking sherry, see pic)
- 3 Tbls. unbleached all-purpose white flour
- 2 c. chicken broth
- 3/4 c. half & half
- 3/4 c. grated Parmesan cheese, divided
- 1/2 lb. thin spaghetti noodles (whole wheat or Dreamfield’s)
- 3 c. cooked, diced turkey
- salt/pepper to taste
Sauté mushroom in 1 tablespoon butter over moderate high heat, stirring for 3 minutes. Add thyme, 2 Tbls. sherry and salt/pepper to taste. Cook stirring for 3 minutes.
In a saucepan melt 3 tablespoons butter over low heat; add flour and cook; whisking for 30 seconds, just until blended.
Add the broth and half & half in a stream, whisking vigorously. Simmer the sauce, stirring occasionally for 10 minutes.
Stir in remaining 2 tablespoons sherry, 1/4 c. Parmesan cheese, and salt/pepper to taste; keep sauce warm.
Boil the noodles according to package directions and drain.
Combine noodles, sauce, mushroom mixture and turkey. Put in a buttered 9 x 13-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese and dot with remaining 2 tablespoons butter..
Bake at 400 degrees for 20 minutes. Broil for 3 minutes until bubbling and golden.