The last of the leftovers went into this. Good, good, good!
4 tablespoons butter
1/4 cup all-purpose flour
2-3/4 cups chicken broth
1/4 cup dry white wine
1/4 teaspoon dried thyme
pinch ground nutmeg
1/2 cup heavy or whipping cream
1 small onion, chopped
10 ounces mushrooms, trimmed and cut into quarters
8 oz linguine, cooked as label directs
12 ounces cooked turkey, coarsely chopped (3 cups)
3 tablespoons freshly grated Parmesan cheese
1. Preheat oven to 400 degrees. In a 2 qt saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and cook 3 minutes. With wire whisk, whisk in broth, wine, thyme, and nutmeg until smooth. Heat to boiling, whisking constantly. Reduce heat and simmer, whisking frequently, 5 minutes. Stir in cream; set sauce aside.
2. In 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and cook until tender, about 5 minutes. Add mushrooms and cook, stirring occasionally, 10 minutes longer.
3. In 2 to 2-1/2 quart shallow casserole, combine cooked linguine, mushroom mixture, and turkey. Stir in sauce and sprinkle with Parmesan. Bake until bubbly, about 30 minutes. Makes 6 main-dish servings.
My only changes? I used more thyme than that and I cut the mushrooms smaller.
Thumbs up all around the table. Would work just as well, of course, with chicken.
From The All New Good Housekeeping Cook Book.
P.S. How do you make the little degree symbol when you're typing????