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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Another favorite from The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. This is a good recipe use up, or stretch, that left over turkey. It's a good make-ahead dish too, as you can put it in the fridge and then cook it later that day, or the next. This last time that I made it, I was unable to get the sherry called for by the recipe. I substituted a rose, and while the taste was a little different, it worked just fine. Ingredients:
6 tablespoons butter or 6 tablespoons margarine |
3 tablespoons olive oil |
1/2 lb fresh mushrooms, cleaned and sliced |
4 tablespoons flour |
2 cups chicken broth |
1 cup heavy cream |
2 tablespoons dry sherry |
3/4 cup grated parmesan cheese |
1/8 teaspoon ground nutmeg |
3 cups cubed cooked turkey |
1/2 lb spaghetti or 1/2 lb vermicelli, cooked and drained |
1/4 cup italian style breadcrumbs |
Directions:
1. Heat 4 tbsp butter and olive oil in a large saucepan.
2. Add mushrooms and sauté for 5 minutes.
3. Remove mushrooms with a slotted spoon and reserve.
4. Add flour to pan juices.
5. Stir to form roux Cook until bubbly.
6. Slowly add chicken broth and cook until thickened.
7. Remove from heat.
8. Add cream, sherry, Parmasan cheese and nutmeg.
9. Stir until cheese melts.
10. Add turkey and mushrooms, stir well.
11. Turn into well greased 13x9x2 inch or 3 qt baking dish.
12. Melt 2 tbsp butter.
13. Toss with bread crumbs.
14. Sprinkle over casserole.
15. Bake, uncovered, in a pre-heated 375 degree oven for 25 to 30 minutes.
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