Serves 6
1 pound thin spaghetti, broken into pieces
Salt and pepper, to taste
12 tablespoons butter
1/2 pound mushrooms, thinly sliced
1/2 cup flour
2 cup chicken broth
2 cup light cream
2 tablespoon sherry
4 packed cups diced cooked turkey
1 cup grated Parmesan cheese
1/2 cup Panko bread crumbs
1. Set the oven at 350 degrees.
Have on hand a couple of 2-quart casserole dishes.
2. Bring a large pot of water to a boil. Add the spaghetti and salt, and cook, stirring occasionally, for 6 minutes or until the spaghetti is tender but still has some bite. Drain it and set it aside.
3. In a large skillet, melt 4 tablespoons of the butter and cook the mushrooms over medium-high heat, stirring often, for 5 minutes or until they are golden brown. Remove them from the pan.
4. Add the remaining butter to the skillet, with a whisk, blend in flour. Cook 2 minutes, stirring constantly. Add the broth a little at a time, beating constantly, then add cream and continue beating until the mixture comes to a boil. Cook, stirring constantly, for 2 minutes. Whisk in the sherry.
5. Remove the pan from the heat. With a large spoon, stir in the spaghetti, turkey, and mushrooms. Transfer to the casserole and sprinkle with cheese and bread crumbs, if using.
6. Bake the mixture for 30 minutes or until it is bubbling at the edges. If the top is not brown, slide the dish under the broiler for 1 to 2 minutes, watching it carefully.