Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is great if you have leftover turkey. I've also used chicken and had good results.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400F degrees.
  2. Butter a 2 qt, shallow baking dish and spread the cooked spaghetti in it.
  3. Melt the butter in a heavy pan.
  4. Stir in the flour and blend over moderate heat until smooth.
  5. Continue to cook, stirring constantly for 2 minutes.
  6. Add the chicken broth, continue stirring until the sauce thickens.
  7. Bring to a boil, lower the heat and cook 2 minutes more.
  8. Pour in the cream, add the salt and heat thoroughly.
  9. Stir the nutmeg, sherry and salt into the sauce and set aside.
  10. Melt the butter in a skillet, add the mushrooms and saute until soft.
  11. Spoon half the sauce over the spaghetti.
  12. Place the turkey slices and mushroom on top, cover with remaining sauce.
  13. Sprinkle with grated parmasan and bake for 30 minutes.

Reviews

(2)
Most Helpful

I can't rate this recipe, because I just used it rougly as a guide, but I agree with the previous reviewer that there was certainly not enough sauce for two layers. If you're making this I'd strongly suggest that you double the quantities for the sauce (although don't double the nutmeg - 1/2 a teaspoon would be way too much).

Kookaburra September 24, 2006

Delicious! I found I needed twice the amount of sauce. This was really good and is quick and easy. Thanks Erin.

Pam in B.C. September 20, 2002

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