Ingredients

The following ingredients have 4 Servings
  • 1 pound spaghetti or linguine, cooked to al dente according to the package directions (egg noodles are also fine)
  • 1/2 cup unsalted butter, divided
  • 1/2 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken stock or broth
  • 2 cups heavy cream
  • 1/2 tsp coarse salt
  • 2-4 cups shredded leftover turkey
  • 1 cup frozen peas
  • kosher salt & freshly ground black pepper
  • 1 cup panko breadcrumbs1/2 cup freshly grated parmesan

Instruction

  • Preheat the oven to 400°F.
  • Heat a large skillet over medium heat. Add 1/4 cup butter and, once it's melted, add the onions. Cook until it's soft and translucent, about 5 minutes. Add the garlic and cook for one minute more. Sprinkle the flour over the onions, cooking for one to two minutes more, stirring occasionally.
  • Whisk in the chicken broth and heavy cream. Bring it to a strong simmer, reduce the heat and cook until it's slightly thickened, stirring occasionally, about five minutes. Stir in the 1/2 tsp salt.
  • Stir in the turkey, cooked noodles, and the frozen peas (you may want to use a large mixing bowl for this). Add more salt and pepper, if desired, to taste. Pour the mixture into a greased 2-quart casserole dish or 13x9 pan.
  • Melt the remaining butter in a microwave-safe bowl. Add the breadcrumbs and parmesan, mix it thoroughly. Sprinkle the breadcrumb mixture over the top of casserole.
  • Bake for 30 minutes or until it's hot and bubbling and the topping is lightly browned.