Prep. Time: 30 minutes Cook Time: 35 minutes
- 1/2 Stick unsalted butter
- 1 lb Sliced mushrooms
- 5 Cloves garlic, minced
- 1 Cup dry white wine
- 1/4 Cup flour
- 4-5 Cups turkey or chicken stock
⇒ Please see my post “Homemade Chicken Stock“ for the recipe.
- 8 oz Cream cheese, softened
- 4 Cups chopped cooked turkey
- 1 1/2 Cups frozen green peas
- 1 Cup grated Monterey Jack cheese
- 1/2 Cup grated Parmesan cheese
- 4 Slices cooked bacon, chopped (more if you want to crumble some over the top)
- 12 oz Thin spaghetti pasta, broken in half
- 1 cup Panko Japanese bread crumbs
Preheat oven to 350 degrees F
- In a large pot, melt the butter over medium heat. Add the mushrooms, garlic, wine and cook until the wine has reduced by half, stirring occasionally, about 4 minutes.
In the meantime, start cooking the pasta in salted boiling water until tender, but a tad firm, as it will continue to cook a bit in the sauce. Drain but do not rinse. The pasta should be done when the sauce is done.
- Sprinkle 1/4 cup flour over the top, stir and cook for another minute.
- Add the stock, stir and continue to cook until the sauce thickens, about 4 minutes.
- Add the cream cheese and stir until combined.
- Add the turkey, Monterey cheese, Parmesan cheese, peas and bacon.
- When everything has combined, add S&P to taste.
- Add the cooked spaghetti. If the sauce is too thick at this point, add 1/2 cup stock and stir.
- Pour into large serving dish and sprinkle the Panko (and a little crumbled bacon, if desired) over the top.
- Bake until golden brown and bubbly, about 25 minutes
I welcome your feedback and comments, below. Have a question or specific recipe request? I’ll be happy to research and find an answer.