Turkey Spaghetti

By KSmitherman

Ingredients

• 1-1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoons Salt
• 1 cup White Wine
• 1/3 cups Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1-1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

Preparation

Step 1

Let’s just pretend we’re in Spain. It makes it better.

This recipe is crazy easy to prepare. Just combine, bake and breakfast will be served in 30 minutes or less!

A simply and delicious way to make a holiday or everyday table elegant.

Heather Christo

One of my all time favorite Thanksgiving delights is Pecan Pie. I love the chewiness, the brown sugar goodness, and the contrast of that sweet gooey center with the flaky crust. Heavenly. Unsweetened, flaked or shredded coconut folded into the filling before it is baked adds a nice twist. The coconut gets all soft and chewy and adds to the lovely filling of this coconut pecan pie.

Though it may sound odd to combine maple syrup and Brussels sprouts, the outcome is delicious. The roasted, partially-caramelized vegetables are just slightly sweet, thanks to the maple syrup. Even my Brussels-sprouts-hating husband enjoyed these!

Added by

In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don’t be concerned if the cream cheese remains in little bits for awhile; it’ll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little soupy, that’s fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Change things up a bit this Thanksgiving and make these luscious and nutty pecan pie bars. No more swatting sneaky hands reaching for that pie! With these bars, anyone can have a little taste of dessert before dinner.

Make it Do