½-¾ pound spaghetti, broken in half
sea salt
white pepper
4 tablespoons unsalted butter
1 clove garlic, minced
½ onion or shallot, finely chopped
½ - 1 cup sliced mushrooms,
optional
1 rib celery, small cubes
2 tablespoons flour
1-½ cup turkey, chicken or veg broth
⅓ cup dry sherry
⅓ cup heavy cream
nutmeg
3-5 cups cubed turkey
¼ cup frozen peas, optional
2 tablespoons finely chopped parsley
1 cup panko
½ cup parmesan or pecorino romano
2 tablespoon extra-virgin olive oil
sweet paprika
Heat the oven to 350°F
Prepare an 8 x 8 inch pan smeared with butter.
Cook spaghetti in salted boiling water until al dente. Remove and drain.
Melt 2 tablespoons butter then sauté garlic, onion , celery, and mushrooms. Cook about 5 minutes, stir occasionally.
Make the Velouté sauce:
Melt 2 tablespoons butter, add 2 tablespoons flour, stir to make a tan roux. Add 1 cup broth, sherry, and the heavy cream. Simmer until thickened. Add salt and white pepper. Nutmeg.
Add turkey, mushroom and celery mixture, peas, oregano, and parsley. Taste for salt and pepper. If too thick add more liquid. You need 2-½ cups of sauce.
Turn the spaghetti into the prepared pan and top with the sauce, mix lightly. The spaghetti will soak up the sauce. If you like it really creamy you could even double the sauce so that the spaghetti seems to be swimming in it.
Mix the panko with parmesan and oil. Sprinkle on top. Tap down gently.
Bake at 350°F for 25 minutes until bubbly and slightly brown on top. Cool 10
Cut portions with a knife, especially if the spaghetti is long.
You can freeze this recipe before baking.
To make it vegetarian use more mushrooms and use a mushroom broth and eliminate the turkey.
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