Ingredients: |
Ingredients: Topping:
1/2 cup fresh bread crumbs
pinch salt
1 1/2 tbsp. unsalted butter, melted
1/4 cup grated Parmesan cheese
Filling:
2 tbsp. butter
8 oz. white mushrooms, sliced
1 1/2 cups onions, chopped fine
salt and pepper to taste
3/4 lb. spaghetti, strands snapped in half
2 cups frozen peas
4 cups leftover cooked turkey meat, cut into 1/4-inch pieces
Sauce:
4 tbsp. butter
1/4 cup flour
2 cups chicken stock
3 tbsp. dry sherry
3/4 cup grated Parmesan cheese
1/4 tsp. ground nutmeg
1/2 tsp. salt
2 tsp. fresh lemon juice
2 tsp. minced fresh thyme leaves
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Directions: |
Directions:Topping: Preheat oven to 350º, adjust oven rack to middle position. Mix breadcrumbs, salt and butter in small baking dish; bake until golden brown and crisp, about 15 to 20 minutes. Cool to room temperature and mix with grated Parmesan in small bowl; set aside. Filling: Increase oven to 450º. Heat butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, about 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid. Sauce: Melt butter in a cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, about 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, about 3 to 4 minutes. Turn off heat, whisk in sherry, Parmesan cheese, nutmeg, salt, lemon juice and thyme. Add sauce, sautéed vegetables, peas and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13x9-inch baking dish, sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs are light brown and mixture is bubbly, about 13 to 15 minutes. |
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