February 27, 2013
"Great noodle dish that you can make with leftover turkey or even chicken. Has a touch of nutmeg for that special flavor. Recipe courtesy of Karen."
- Serving Size: 1 (349.2 g)
- Calories 630.5
- Total Fat - 31.5 g
- Saturated Fat - 10.2 g
- Cholesterol - 40.1 mg
- Sodium - 1269.3 mg
- Total Carbohydrate - 67.9 g
- Dietary Fiber - 7.2 g
- Sugars - 5.8 g
- Protein - 20.4 g
- Calcium - 242.8 mg
- Iron - 2.3 mg
- Vitamin C - 41.9 mg
- Thiamin - 0.2 mg
Cook spaghetti according to package directions and set aside until needed.
Saute mushrooms in oil until tender, about 5 minutes.
Set mushrooms aside.
Wipe out pan.
Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
Remove sauce from heat.
Stir in cream, Parmesan, and wine, mixing until cheese melts.
Mix in turkey and mushrooms.
Toss spaghetti with sauce mixture, coating noodles thoroughly.
Place noodles in a greased 9x13-inch baking dish.
Melt 2 tbsp butter and toss with bread crumbs.
Sprinkle over the top of noodles.
Sprinkle the nutmeg lightly over the top of the breadcrumbs.
Bake noodles at 375F for 25-30 minutes or until hot and bubbly.
Tips & Variations
No special items needed.