Ingredients:

  • 1 lb (450 g) cooked turkey, shredded
  • 8 oz (225 g) spaghetti or egg noodles
  • 2 tablespoons (30 g) unsalted butter
  • 1 medium onion, finely chopped
  • 2 cups (150 g) mushrooms, sliced
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (475 mL) chicken or vegetable broth
  • 1 cup (240 mL) heavy cream
  • 1 tsp (5 g) garlic powder
  • 1/2 tsp (2 g) dried thyme
  • 1/4 cup (25 g) grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup (15 g) chopped fresh parsley for garnish
  • 1 cup (100 g) panko bread crumbs
  • 1 tablespoon (15 g) unsalted butter, melted
  • 2 tablespoons (30 g) grated Parmesan cheese

Instructions:

  1. Boil water in a large pot, add salt, and cook pasta until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add chopped onions and cook until translucent. Stir in sliced mushrooms; sauté until golden brown.
  3. Sprinkle flour over the mushrooms; stir to combine. Gradually whisk in broth, and then cream. Continue stirring until sauce thickens (about 5-7 minutes). Add garlic powder, thyme, and season with salt and pepper.
  4. Add shredded turkey and cooked pasta to the sauce; stir until everything is coated well.
  5. In a small bowl, mix panko, melted butter, and Parmesan cheese.
  6. Pour the turkey mixture into a greased baking dish. Sprinkle the panko topping evenly over the top. Bake at 350°F (175°C) for about 25-30 minutes or until golden brown and bubbly.
  7. Garnish with fresh parsley before serving.