Served bubbling hot right from the oven, this is a fabulous dish you’ll want to make again and again!
12 ounces spaghetti, or your favorite pasta
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3-1/2 cups hot Turkey or chicken Stock (or 1 pkg More Than Gourmet Turkey or Chicken Stock prepared with 3.5 cups water)
1/2 teaspoon kosher salt, to taste
3/4 cup heavy (whipping) cream
2 teaspoons minced fresh rosemary
1 tablespoon fresh thyme
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
3-1/2 cups of turkey, hand shredded to bite-sized pieces
12 ounces vegetables (leftovers, or frozen peas or mixed vegetables)
1/2 cup dried breadcrumbs
1/3 cup grated Parmesan cheese
1-2 TBS olive oil, as needed
½ cup mozzarella or fontina cheese
Fill and 8-quart stockpot three-fourths full with water and about 1 TBS Kosher salt, cover, and bring to a boil. Add pasta and cook according to package directions to al dente. Drain and set aside.
Meanwhile, preheat the oven to 375°F and butter a 9-by-13-inch baking pan.
While pasta cooks, sauté the butter and flour in a saucepan until faintly colored, about 3-4 minutes.
Gradually whisk in the hot stock until the sauce is smooth and thickened, about 5 minutes. Whisk in the cream and season with the salt, herbs, nutmeg and pepper to taste. Stir in the turkey and vegetables and heat through. Taste and adjust the seasonings and turn off flame.
Pour the pasta in the prepared dish and spoon the turkey mixture over the top. Toss the breadcrumbs and Parmesan together while drizzling with oil to moisten lightly and then toss with mozzarella or other cheese. Sprinkle evenly over the dish and transfer to the top shelf of your preheated oven and roast (convection fan on if available) until bubbling hot and toasted – can be broiled for additional browning. Rest for five minutes and serve – great with a green salad and garlic bread.
- Adapted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan