I highly recommend dog-earring this recipe to use with some of your leftover Holiday turkey! Everyone will swoon over this spaghetti dish studded with shredded, cooked turkey, sliced mushrooms, cherry tomatoes and fresh basil. And for the sauce, a quick-and-easy cream sauce that starts with a simple roux and adds in garlic for flavor, Parmesan cheese for a salty flavoring agent, and half and half for a perfectly creamy touch. Any homemade or store bought turkey stock you have leftover is also a great addition here; keep this recipe around for not only leftover turkey this time of year, but any leftovers you might have from your latest roast chicken.
(To view this recipe, click on the blue title of the blog post above*)
‘Turkey Spaghetti with Cream Sauce’
- Recipe Courtesy of Louisiana Kitchen & Culture Magazine*
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 8 oz. sliced mushrooms
- 4 cloves garlic, minced
- 2 Tablespoons flour
- 1 cup half and half
- 1 cup turkey stock
- 6 oz. shredded Parmesan cheese
- 2 cups cooked, shredded turkey
- salt and pepper to taste
- 1 pound hot cooked spaghetti
- cherry tomatoes, basil, for garnish
- (I used sliced scallions*)
- Melt butter and olive oil in a saucepan over medium heat. Add mushrooms and cook until beginning to brown, 6 minutes. Add garlic and cook until fragrant. Whisk in flour and cook 2 minutes. Whisk in half and half and stock, then add cheese and stir until melted. Add turkey and stir until heated through; taste and adjust seasoning.
- Toss with hot cooked spaghetti and serve, garnished with cherry tomatoes and basil.
Tagged: basil, butter, cherry tomatoes, cream sauce, half and half, leftover turkey, light cream sauce, Louisiana Kitchen and Culture, mushrooms, olive oil, Parmesan cheese, pasta, roux, scallions, spaghetti, stock, Thanksgiving, turkey, turkey leftovers, turkey spaghetti, turkey stock