Ingredients

The following ingredients have 5 Servings
  • 1/2 pound thin spaghetti, broken in half & cooked
  • 4 tablespoons unsalted butter, divided
  • 1 (8 ounce) container mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1 cup turkey or chicken stock or broth
  • 1/2 cup heavy cream
  • 3 tablespoons dry white wine, optional
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 4 cups cooked turkey or chicken, cut or torn into large pieces
  • 1/2 cup freshly grated Parmesan cheese

Instruction

  • Preheat oven to 400 degrees F. Butter a 1-1/2 to 2 quart shallow baking dish; set aside.
  • Cook spaghetti noodles to al dente, drain well and set aside.
  • Meanwhile, melt 2 tablespoons of the butter in a large skillet, add the mushrooms and cook until softened. Remove and set aside.
  • Add the remaining 2 tablespoons of butter and stir in the flour until smooth; cook and stir for about 2 minutes.
  • Slowly add in the turkey or chicken stock until fully incorporated, bring to a boil, reduce heat and cook, whisking for 2 minutes or until smooth.
  • Stir in the cream and the wine; add the nutmeg and season to taste with the salt, pepper and Cajun seasoning. Remove from the heat.
  • Add the cooked spaghetti noodles to the baking dish, spoon about 1/2 cup of the sauce on top. Top with the turkey or chicken and scatter the mushrooms on top.
  • Pour all of the remaining sauce over the top. Sprinkle the cheese on top, cover tightly and bake at 400 degrees F for 30 minutes or until cooked through and bubbly.
  • Serve with a side salad or green vegetable and a nice glass of wine.