This recipe makes eight servings. The rich comfort of baked noodles and Foster Farms turkey come together in delicious and elegant dinner recipe.
Button mushrooms, sliced
Spaghetti, cooked al dente
Parmesan cheese, grated
Preheat oven to 400° F. Heat olive oil in large sauté pan over medium-high heat. Sauté mushrooms until browned then add garlic and parsley. Cook 3-4 minutes or until garlic is lightly toasted and fragrant, then remove from heat and set aside to cool slightly.
Melt butter in small saucepan over medium heat and gradually stir in flour until smooth. Cook 3-4 minutes until mixture is light brown and has nutty smell. At the same time, bring chicken broth to a simmer in a medium pot. When flour/butter mixture is ready, add about a ¼ cup of stock to the pan and stir vigorously to dissolve. Return entire mixture to broth pot, adding gradually and whisking constantly to prevent lumps. Continue to simmer stock until it is thickened, about 20 – 30 minutes, then whisk in cream and white wine and remove from heat and cool slightly.
In large bowl, toss spaghetti with mushroom and garlic mix, then lay out into high-sided baking dish. Shingle turkey slices across top of the spaghetti, covering as much of the surface as possible. Pour thickened liquid over turkey and into the spaghetti, then top with grated cheese.
Cover tightly with foil and bake for 60 minutes or until bubbly. Remove from oven, allow to cool slightly, then portion onto 8 plates and enjoy!