Leftover turkey mixed with sauteed fresh mushrooms and a delightful cream sauce spiked with sherry, sage and parsley is nestled under a cheesy crunchy bread crumb topping. This casserole is anything but boring!
½cupchopped fresh parsley, plus more for sprinkling
¼cupfinely grated Parmesan cheese
Preheat the oven to 400°F. Spray a 13 x 9 baking dish (or another similar shallow 2 ½ quart baking dish) with nonstick spray. Cook the spaghetti according to package directions. Drain.
Meanwhile, in a large, deep saucepan melt the 2 tablespoons of the butter over medium high heat. Add the onions and mushrooms, season with salt and pepper, and cook, stirring occasionally for about 8 minutes until they are browned and any liquid they have released evaporates. Remove to a plate.
While the vegetables cook, make the topping: in a small bowl combine the bread crumbs, salt, 2 tablespoons melted butter, and Gruyere or Swiss cheese. Set aside.
Return the skillet to medium heat and melt the remaining 4 tablespoons of the butter. Sprinkle over the flour and cook, stirring 1 to 2 minutes until the flour is incorporated and turns golden. Stir in the sage, broth and milk and bring to a simmer, stirring frequently for about 4 minutes until the sauce thickens.
Add the cooked mushrooms and onions, drained pasta, turkey, ½ cup parsley and Parmesan (if your pan is not big enough you can mix it al together in a large mixing bowl). Transfer the mixture to the prepared baking dish, and sprinkle with the bread crumb mixture.
Bake for 15 to 20 minutes until bubbly and golden brown. Sprinkle with a bit more parsley and serve.