Here’s one more luscious recipe for your Thanksgiving leftover turkey. We smoked a 17 pounder (there’s only 2 of us) and had abundance so I could not omit one of my favorite turkey recipes. This formula is versatile and tuna can be substituted for other times of the year. It’s creamy, slightly cheesy and true Tuscan fare, through and through.  Freezes and reheats well too.

Ingredients:

2 tablespoons olive oil

1 shallot, chopped

1 garlic clove, minced

1 pound mushrooms, sliced

1/4 cup chopped parsley

2 tablespoons thyme leaves

2 bay leaves

Salt and pepper, to taste

Grated lemon zest

2 cups chicken broth

4 tablespoons butter

1/4 cup flour

1 egg yolk, lightly beaten

1 cup milk

1 cup sour cream

a pinch of nutmeg

4 cups cooked turkey breast, cut into chunks

1 pound thin spaghetti, cooked

1/2 cup bread crumbs

1 cup grated Parmesan

1/2 cup sliced almonds, toasted

Directions:

Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring about 2-3 minutes. Add mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to allow flavors to mingle. Set aside.

Melt butter in large skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3-4 minutes. Whisk in stock, stir vigorously to avoid lumps. Continue for 5 minutes until sauce is thickened and smooth. Add egg, milk, 1/2 cup Parmesan, sour cream, nutmeg, reserved mushrooms, and turkey. Cook and stir until heated through do not boil. Fold in cooked pasta, mix to combine.

Spoon mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350* oven until sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.