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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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What a great way to use up leftover turkey! This casserole bakes up delicious and bubbly for a wonderful main course. Ingredients:
1 package (1 pound) linguine |
6 tablespoons butter |
6 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
3 cups chicken broth |
1 cup heavy whipping cream |
4 cups cubed cooked turkey |
1 cup sliced fresh mushrooms |
1 jar (4 ounces) diced pimientos, drained |
1/4 cup chopped fresh parsley |
4 to 5 drops hot pepper sauce |
1/3 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
2. Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Make a well in center of pasta, making a space about 6 in. x 4 in.
3. To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly and heated through. Yield: 8-10 servings.
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