• Cooking Time: 50-60
  • Servings:
  • Preparation Time:


USE your Holiday Leftovers to make this classic!


  • 1 stick (6-8tblsp) butter
  • Olive oil
  • 1lb mushrooms, sliced
  • 1 lg onion, chopped
  • 5 cloves garlic, chopped
  • 1tblsp chopped fresh or dried thyme or parsley (or both)
  • 16oz or so roast Turkey chunks
  • Salt & Black pepper to taste
  • 1/2c dry white wine
  • 1/3c flour
  • 4c milk
  • 1c cream
  • 1c chicken stock
  • 1/8tsp nutmeg
  • 1lb or so linguine, cooked
  • 3/4c frozen peas
  • 1c grated Parmesan
  • 1/4c breadcrumbs


  • Preheat the oven to 450 deg.
  • Spread a couple tblsp or so of butter in a 13x9 casserole.
  • Melt a couple more tblsp of butter and equal amount of oil in a heavy frypan over med heat.
  • Sauté mushrooms til they sweat and begin to brown, approx 12min.
  • Add onion, garlic and herbs, and saute til onion is translucent, approx 8min.
  • Add turkey and salt & pepper to taste, and heat through.
  • Add wine and simmer until alcohol evaporates. Transfer mixture to the casserole and set aside.
  • Melt more butter and oil in the same pan over med-low heat.
  • Add flour and cook to a roux, approx 2min.
  • Whisk in milk, cream, stock and nutmeg; season to taste w/more salt & pepper.
  • Increase the heat to high, cover and bring to a boil.
  • Lower heat and simmer, uncovered, til sauce thickens, stirring often, about 10min or so.
  • Add this sauce, cooked linguine and peas to the casserole.
  • Toss until sauce coats the pasta and mixture is well-blended.
  • Mix together cheese and bread crumbs and sprinkle over casserole.
  • Dot with butter and bake uncovered, until brown and bubbly, approx 25-30min.

Categories: Main Dish  Poultry  Stove 
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