My mom used to make this a lot growing up, but I’m not convinced I’ve ever tried my hand at it. She mentioned it when they were up and it sounded like a good idea to kick off Week of Turkey Leftovers. I cringe a little at how unhealthy this is (particularly after a week of overeating), and may lighten this up next time. But John LOVED this and I had two helpings myself.
For being an old-school dish, it doesn’t use any weird 70s cream-of shortcuts or anything. Recipe from the first cookbook I ever used, Betty Crocker.
About half a package spaghetti or similar noodle, broken in half and cooked and drained
2 cups leftover turkey meat, cubed
1-1.5 cups chicken broth
1 cup heavy cream
- 1/4 cup butter
- about 8 oz or so wild mushrooms, chopped
- 1/4 cup flour
- salt and pepper
- 2 tbsp sherry
1/2 cup grated parm
Preheat oven to 350. Brown mushrooms briefly and put in a bowl with turkey and pasta.
In saucepan, melt butter. Add flour and stir until combined and browning. Remove from heat and add 1 cup broth and cream. Bring to a boil and cook for a minute. If sauce is a little too thick, add more broth. Stir in sherry. Add chicken mixture back into saucepan.
Pour everything into a baking dish. Top with parm. Bake for 30 minutes, and then put briefly under broiler to brown.