This rich, creamy casserole made with spaghetti, mushrooms, turkey and peas smothered in Parmesan sauce is quite possibly the best thing that could ever happen to leftover roast turkey.

METHOD

5 tbsp butter

6 tbsp flour

2 cups chicken stock

1 ½ cups single cream

1 tsp salt

1 tsp fresh ground pepper

250g uncooked spaghetti, snapped in half

250g sliced mushrooms

¼ cup dry white wine

2 cups diced cooked turkey

1 cup frozen peas

¾ cup grated parmesan cheese

¾ cup breadcrumbs

METHOD

Preheat oven to 375F. Lightly butter a 9×13-inch casserole dish. In a small saucepan, melt 4 tbsp butter over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the chicken broth and cream and bring to a simmer.

Reduce heat to medium-low and cook for about 5 minutes or until the sauce is thick and silky, whisking constantly as you go. Season with salt and pepper and set aside.

Bring a large pot of salted water to a boil and cook the spaghetti as per package directions until al dente. Drain and set aside.

While the spaghetti is cooking, melt the remaining 1 tbsp butter in a large heavy-bottomed saucepan set over medium-high heat. Add the mushrooms and sauté for 5 minutes, or until the mushrooms are soft and have released most of their liquid. Add the wine and continue cooking for 5 minutes longer, or until most of the liquid in the pan has cooked off.

Stir in the cream sauce, cooked turkey, peas, cooked spaghetti, and ½ cup Parmesan cheese. Test the seasoning, adding more salt and pepper as desired.

Transfer the mixture to the prepared casserole dish. Sprinkle evenly with the panko crumbs and remaining ¼ cup parmesan. Bake in preheated oven for 20-25 minutes, or until top is golden-brown and filling is bubbling and hot. Serve immediately with a sprinkling of fresh parsley.