1 pound of spaghetti (cooked)
1 stick of (salted) butter
1/2 medium onion, chopped (I like sweet ones)
garlic, chopped (I use about six cloves - but we love garlic)
1 cup flour
1 quart of chicken broth (I very much prefer Wolfgang Puck's organic chicken broth)
1 pint heavy cream (yummy but fattening - oh well)
1/2 cup cooking sherry
mushrooms (1 medium package, fresh - mixed wild ones if you can get them, or boring button mushrooms or even a couple of small cans if you have to)
chopped leftover Thanksgiving turkey - 3 or 4 cups preferably but we don't always have that much left over
1/2 cup grated fresh parmesan
(seasoned) breadcrumbs for topping (optional)
sea salt (to taste)
pepper (I have a mix of several types of peppercorns - and it makes a difference) (also to taste)
*My boys like it best when I throw in a few dashes of Tobasco but if I'm making it for me, I throw in some Worcestershire sauce.
1. Cook pasta, drain, and place in the bottom of a large casserole dish. (For this much, I use two of the deeper Corningware ones.)
2. While pasta is cooking melt butter and sautee onion and garlic.
3. Stir in flour. (I cook this for about five minutes over med-low heat, because I don't like the flour to taste raw - but some folks are impatient and go right on to the next step.)
4. Whisk in liquids - broth, sherry, and then cream.
5. Add mushrooms, turkey and salt and pepper. Cook for a few minutes if using fresh mushrooms - sometimes I even throw them in at the beginning with the garlic and onions but they work fine if added in here.
6. Take off heat and stir in cheese. (And any seasoning like Tobasco or Worcestershire.)
7. Pour mixture over pasta (top with bread crumbs if you want) and bake at 325 for 30 minutes.