Recipe by Sandaidh
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.
Top Review by DDW
I had some leftover turkey to use up and tried this recipe out. The flavor was very good. I made it "as is" except added a chopped onion that I sauted along with the mushrooms. If you make ahead and refridgerate be sure to add more heating time, I pulled ours out a little early and the dish should have been hotter. I served this with peas and since I'm a food mixer it all got mixed together. It's a keeper!
- 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 See How It's Made
- Heat 4 tbsp butter and olive oil in a large saucepan.
- Add mushrooms and sauté for 5 minutes.
- Remove mushrooms with a slotted spoon and reserve.
- Add flour to pan juices.
- Stir to form roux Cook until bubbly.
- Slowly add chicken broth and cook until thickened.
- Remove from heat.
- Add cream, sherry, Parmasan cheese and nutmeg.
- Stir until cheese melts.
- Add turkey and mushrooms, stir well.
- Turn into well greased 13x9x2 inch or 3 qt baking dish.
- Melt 2 tbsp butter.
- Toss with bread crumbs.
- Sprinkle over casserole.
- Bake, uncovered, in a pre-heated 375 degree oven for 25 to 30 minutes.