This is my favorite way to use leftover turkey. This dish does not last long at our house. I don’t use mushrooms, but you can certainly add them if you like. This is my own recipe, but feel free to change up the cheese or herbs.
INGREDIENTS
8 ounces of angel hair pasta
1/4 cup butter
2/3 cup diced onion
1/4 cup flour
1 cup of 1% milk
1 cup of half and half or heavy cream
Salt
Pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1/2 cup Parmesan cheese
1/2 cup Asiago cheese
1 pound cooked turkey, chopped
1 Tablespoon fresh chopped tarragon
1 Tablespoon fresh chopped basil
1 teaspoon fresh chopped garlic
Topping
1/2 cup Parmesan cheese
1 cup Panko bread crumbs
1 Tablespoon melted butter
DIRECTIONS
Preheat oven to 350 degrees. Bring a large pot of water to a boil, add salt and cook your pasta until al dente. Drain and set aside. Melt butter in saucepan over medium heat, add onions and cook until tender. Stir in the flour and whisk for 2-3 minutes. Gradually stir in the milk and cream, whisking out any lumps. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat stirring until thickened. Add the tarragon, basil and garlic. Add the cheese and remove from heat. Stir until the cheese is completely melted. Add the pasta to the sauce and mix so all the pasta is covered with the sauce. Add in your chopped turkey and mix again.
Prepare a 9 x 13 baking dish with non-stick spray. Add the pasta into the pan. Mix the Parmesan cheese and Panko crumbs together and cover the pasta. Drizzle the melted butter over the top and bake for about 20 minutes until the top is lightly browned and the sauce in bubbly.
Enjoy,
