Preheat oven to 375º. In a large heavy saucepan sauté over medium heat:
10 ounces mushrooms, sliced thin (about 4 cups) with 1/4 cup butter
Cook until most of their liquid is reduced, lower the heat, add and cook for an additional 3 minutes:
1/4 cup all purpose flour
Combine and add to the mushroom mixture, stirring constantly and simmering until thickened (approx. 5 minutes).
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
Meanwhile, in a kettle of boiling salted water cook until it is al dente and drain:
10 ounces spaghetti
In a large bowl combine:
The drained spaghetti
The mushroom sauce
3 cups diced HoneyBaked Turkey Breast (Oven-Roasted or Smoked)
1 8 oz. package frozen peas (approx. 1 1/3 cup)
1/4 diced red pepper
1/2 cup grated Parmesan cheese
Mix well and transfer to a greased shallow 3 quart casserole. Top with:
1/3 cup grated Parmesan
1/3 cup fine fresh bread crumbs
salt and pepper to taste
And dot top with:
1 tablespoon butter
Bake for 30 to 40 minutes, or until it's bubbling and the top is golden brown.
Serves 6
Can be prepared in advance and frozen prior to baking. Reduce heat to 325º and cook for approx. 1 1/2 hours. Or bring to room temp. and cook for 50 minutes.
