7 ounces spaghetti
8 ounces bacon, diced
1 1/2 cups mushrooms, sliced
1/2 cup onions, diced
5 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 1/3 cups milk
1/3 cup Parmesan cheese, grated
2 tablespoons dry sherry
2 cups turkey, cooked
1 tablespoon fresh parsley, minced
paprika, spinkled
Cook spaghetti until tender.
In a large skillet, cook bacon over medium heat until crisp. Drain, reserving drippings in the large skillet. Cook mushrooms and onions in drippings over medium-high heat until tender, stirring occasionally.
Blend in flour, salt and pepper. Reduce heat and cook 1 minute, stirring occasionally. Slowly whisk chicken broth into skillet, stirring until smooth and thickened. Whisk in milk. Cook over medium heat, stirring occasionally until mixture thickens and bubbles; then add 1/6 cup of the Parmesan cheese.
Put spaghetti in baking dish. Layer with cooked turkey, bacon and remaining 1/6 cup Parmesan cheese. Pour cream sauce over. Sprinkle with a little more Parmesan, parsley and a sprinkling of paprika. Cover with foil and bake in 375 degree oven for approximately 45 minutes.
If you want to freeze this for later, after you cover with foil place in freezer. When ready to eat, thaw and heat in 375 degree oven for 45 minutes. YIELD: 4 servings
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