Ingredients
6
6 servings
- •2 teaspoons butter
- •¼ cup butter, divided
- •1 cup chopped celery
- •1 (8 ounce) package sliced fresh mushrooms
- •½ cup all-purpose flour
- •2 ⅔ cups chicken broth
- •1 cup heavy whipping cream
- •¼ cup sherry wine
- •1 teaspoon salt
- •¼ teaspoon white pepper
- •½ (12 ounce) package angel hair pasta
- •2 cups diced cooked turkey
- •½ cup panko bread crumbs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons of butter.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, occasionally stirring until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
- Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
- Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.
- Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 457
- Carbohydrate: 34g
- Fat: 27g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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