Ingredients
Scale
- 1 pound box of thin spaghetti
- 4 tablespoons butter
- 3–4 cloves garlic, minced
- 1 pound fresh mushrooms {1 used about 3/4 of the package}
- 1 cup Holland House White Cooking Wine
- 1/3 cup flour
- 4 cups turkey or chicken broth {I used the leftover turkey stock from the Thanksgiving stuffing}
- 1 (8 oz) cream cheese, cut into pieces
- 3 cups turkey, cut into small pieces or shredded
- 1 cup frozen peas
- 1/2 cup {4 slices} bacon, cooked {in the oven is best} and crumbled
- salt & pepper to taste
- 1 cup Mozzarella Cheese, grated
- 1 cup Parmesan Cheese, grated
- 1 cup bread crumbs
Instructions
- Cook and drain spaghetti noodles according to directions on the box {cook al dente or fully, it’s up to you}
- In a large pan, melt the butter and saute the garlic for a couple minutes
- Add the mushrooms and cook a couple minutes until soft
- Add the cooking wine and cook until liquid has reduced about half
- Sprinkle with flour and mix well, Add broth and mix well, cook until roux thickens
- Reduce heat to medium low and add cream cheese, mix until melted
- Add turkey, peas, bacon and cheese, stir to heat through
- Add spaghetti, stir all together
- If you are serving a crowd {8-10}, add mixture to 13×9 glass baking dish
- If you want to freeze some, divide the mixture, add half to baking dish and prepare the other half for freezing. We put ours in a FoodSaver bag, sealed it up and placed in freezer. You could also put the mixture in an airtight container and freeze.
- To cook: Sprinkle with bread crumbs and bake at 350 degrees for about 20 minutes or until mixture is bubbly and bread crumbs are lightly browned
- Prep Time: 20 minutes
- Cook Time: 20 minutes