- 6 tablespoons butter
- 1/2 pound mushrooms thinly sliced
- 1 tablespoon Madeira
- 4 tablespoons flour
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice
- 1/2 pound linguine cooked to al dente stage
- 1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread crumbs
- Salt and freshly ground black pepper
Heat 2 tablespoons of the butter in a skillet. When the foaming subsides, add the mushrooms and saute, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Madeira and evaporate over high heat.
In another saucepan heat 3 tablespoons of butter. When foaming subsides, stir in the flour and cook for a minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the cream. Season to taste with salt and pepper. Fold in the mushrooms and turkey.
Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoon of butter. Heat for 45 minutes or until heated through, sauce is bubbling and top is browning. If you wish, slide casserole under the broiler for a moment to brown the top.