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Recipe by olive magazine

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1. Firstly make the white sauce by melting the butter in a pan. Stir in the flour and gradually whisk in the stock until the sauce is smooth. Add a few drops of Tabasco to the white sauce and whisk in the egg yolk, sherry and cream.
2. Stir in the turkey and mushrooms. Layer the spaghetti with the sauce in an ovenproof dish, sprinkle with parmesan and grill until browned.

Per serving

495 kcalories, protein 35.9g, carbohydrate 44g, fat 20.3 g, saturated fat 10.7g, fibre 2.4g, salt 0.82 g

Latest comments and suggestions

• claire walton

  28 December 2007

  claire walton commented on this recipe

  Really tasty. I added a bit more tabasco sauce just to pep it up a litle bit more and it worked no problem.

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• ChrisGE

  30 December 2007

  ChrisGE commented on this recipe

  Great recipe for the left over turkey but next time I will use only one tbsp of flour (for a more liquid sauce) and add flat leaf parsley and any left over peas.

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• Briony

  31 December 2007

  Briony rated and commented on this recipe

  

  Didn't have parmesan cheese but used stron cheddar which was very good. Even my husband (who is a picky eater) liked this.

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• JT

  29 February 2008

  JT commented on this recipe

  It's missing the extra flavour and texture from an old American recipe that I have used for many years but now lost. That's toasted flaked almonds. They just make it sublime. You can almost hear her sing!

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• Pewtersfood

  20 March 2008

  Pewtersfood rated and commented on this recipe

  

  wish I'd gone with the extra tabasco.Sauce with pasta would have been OK - turkey added nothing.

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• keen cook

  30 March 2008

  keen cook commented on this recipe

  Lovely sauce - didn't have any mushrooms but added a red onion. Can be made into a vegatarian dish by adding quorn chicken pieces to the sauce instead of turkey. Whole family loved it.

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• kate

  31 March 2008

  kate rated and commented on this recipe

  

  Great evening meal but it does need a good dash of tabasco (hence the 4 as without it it is bland). A recipe I had also included flaked almonds which my family don't like so I add 2 tbsp of ground almonds to the sauce, helps with the flavour but they don't have to pick out the almonds!! I also use fresh diced turkey and cook it whilst I am cooking the pasta.

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• StormyRaincloud

  08 April 2008

  StormyRaincloud rated and commented on this recipe

  

  lovely flavour. used mixed veg and spinach as I didn't have mushrooms, I also didn't have sherry or cream, but it didn't affect anything, and it tasted lovely.

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Ingredients

• 50g butter
• 2 tbsp flour
• 250ml hot chicken stock
• Tabasco sauce
• 1 egg yolk , lightly beaten
• 1 tbsp dry sherry
• 3 tbsp single cream
• 300g cooked turkey , diced
• 200g chestnut mushrooms , sliced and fried in a little butter
• 200g spaghetti , cooked following the packet instructions
• 4 tbsp grated parmesan

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 45 minutes

Ingredients

• 50g butter
• 2 tbsp flour
• 250ml hot chicken stock
• Tabasco sauce
• 1 egg yolk , lightly beaten
• 1 tbsp dry sherry
• 3 tbsp single cream
• 300g cooked turkey , diced
• 200g chestnut mushrooms , sliced and fried in a little butter
• 200g spaghetti , cooked following the packet instructions
• 4 tbsp grated parmesan

Per serving

495 kcalories, protein 35.9g, carbohydrate 44g, fat 20.3 g, saturated fat 10.7g, fibre 2.4g, salt 0.82 g

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