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Categories:Viewed: 9 - Published at: 9 years ago
Ingredients
- 6 tablespoons butter
- 4 cups cooked turkey bite-size
- salt to taste
- 5 tablespoons flour
- 2 1/2 cups chicken broth
- 1 1/4 cups half-and-half
- 1/2 cup dry white wine
- 3/4 cup grated Parmesan cheese fresh
- 3/4 pound mushrooms sliced
- water Salted
- 8 ounces noodles spaghetti or tagliarini
Method
- Melt 2 tablespoons butter, mix in flour and gradually blend in broth, cream and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer.
- Stir in 1/2 cup of the Parmesan cheese. Measure out 1 cup of the sauce and blend in remaining cheese.
- Melt remaining 4 tablespoons butter in pan, add mushrooms and cook quickly, stirring, until lightly browned.
- Bring enough salted water to boil to cook noodles just until tender; drain.
- Combine the large portion of sauce, mushrooms (save a few slices to garnish), hot noodles, and turkey; salt to taste.
- Turn into a large shallow casserole or individual casseroles. Spoon the 1 cup of sauce evenly over the surface and top with the reserved mushroom slices.
- Bake in a 375 degree oven until bubbling; allow 15 minutes for large casserole and about 8 minutes for individual ones. Top can be broiled until lightly browned, if desired.
