About this recipe: Take leftover roast turkey and turn it into an easy-to-make, creamy, comforting pasta bake that everyone will enjoy.
Delicious!!! I only used 500ml of chicken stock and added some chopped celery, chopped onion, and a bit more parmesean cheese....came out very tasty!!! - 27 Oct 2012
UPDATED: I made this again last night with the following additions & it was even better! I added some chopped celery to the onion & garlic and sauteed in olive oil until tender. Then added 1/4 c. sliced mushrooms & sauteed a little longer. Set aside the sauteed vegetables and make a roux in a separate saucepan with the flour & olive oil, and then add sherry wine (1/4 cup) to the broth and then milk (cook about 5 mins, continually stirring). Follow the rest of my review below & you'll love it! When I reached the right consistency, I added frozen peas, chopped turkey, and freshly grated parmesan and asiago cheeses (or romano is good too). I like linguine instead of spaghetti. Add pepper and salt to taste. Top with seasoned bread crumbs with melted butter on top and bake about 1/2 hour til bubbly. Quite yummy! - 27 Dec 2004 (Review from Allrecipes US | Canada)
I recently made this recipe with left-over turkey. I cut the recipe in half and added about 1 teaspoon of minced garlic to the butter and also some black pepper. Another small change that I made was to put Italian seasoned bread crumbs on the top and to bake for only 40 minutes. I was very pleased with this recipe and will serve it again! - 02 Dec 2002 (Review from Allrecipes US | Canada)