Now I didn't have everything on hand, and I cut down some of the ingredients when I made it. I'll put in parenthesis what I changed if I did. For instance, I cut the turkey down - I just felt it was way too much meat. (Also, while Kikkoman sponsored my turkey feast this week, don't feel you have to use their product when you make it. I'm sure the folks over at Kikkoman hope you do, and I'm enjoying their products, but I'm not one to be pushy on that. I know a lot of you also buy whatever is on sale)
Terrific Turkey Tertazzini
3 pounds turkey leftovers, cut into small pieces (I used 1 1/2 pounds)
1 pound sliced mushrooms (I was not braving the rain for this)
6 tablespoons butter
6 tablespoons flour (I used 1/4 cup)
1 cup chicken broth
2 cups Kikkoman Pearl Original Soymilk (feel free to use your soymilk/milk of choice folks)
1 pound package thin spaghetti
1 cup Parmesan cheese
salt & pepper (skipped this entirely)
Melt butter in large saucepan. (Don't ask me why I was using a skillet folks, all I can say is that it was the caffeine withdrawal haze! lol)
Next, stir in the flour, cooking until it bubbles. Slowly pour in the chicken broth, stirring until the sauce thickens.
Follow with the (soy)milk, salt and pepper, and cheese. Then add in the turkey and mushrooms.
Cook pasta as package directs. (sorry, no photo since I forgot - oops! But I'm sure you know what that looks like!) After draining, you'll stir the pasta in with the turkey sauce mixture. Spray a baking dish, and pour the mixture in. I topped mine with more cheese - you can leave it out if you want.
Bake at 450 for about 20 minutes.
DH gives it two thumbs up. Honestly, I think it can skip the baking in the oven when I make it again, but that's up to you. If your turkey is really cold, or you're using the shredded Parmesan cheese that will melt, then you'll probably want to do bake it.