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Ingredients

• 12 oz spaghetti noodles
• 12 ounces mushrooms, sliced
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1 cup of milk
• 3/4 cup half and half
• 2 cups chicken broth
• 1/4 cup dry sherry, dry white wine or vermouth (just don’t use anything labeled “cooking wine”)
• 3 cups cooked turkey, in small bite-sized pieces
• 1 cup peas (you can pull some out of the freezer, put them under running water for a moment, then drain them)
• 2/3 cup freshly grated Parmesan (divided into two portions of 1/3 cup each)
• 1/3 cup shredded Swiss cheese
• 2 Tbsp lemon juice
• Salt and pepper to taste, and if you'd like, a small pinch of ground nutmeg
• 1/3 cup fine fresh bread crumbs (or panko Japanese breadcrumbs)
• Freshly chopped parsley for an optional garnish

Description

Perfect Way To Make Use Of Leftover Turkey! Preheat Oven To 375°F. Start Heating 2 To 3 Quarts Of Salted Water For The Pasta (1 Teaspoon Of Salt For Each Quart Of Water)Cook The…

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