For anyone that wants to enjoy turkey on Thanksgiving but doesn’t want to deal with the hassle of cooking a whole bird, here’s a recipe that just might fix the problem.

1 8 oz pkg linguine

7 Tablespoons butter, divided

1 small onion, diced

¼ cup flour

2 cup milk

¾ cup white wine

½ sliced mushrooms

1 chicken bouillon cube

½ tsp salt

¼ tsp pepper

2 cups shredded turkey

1 cup frozen peas

¼ cup grated parmesan cheese

4 slices white bread

  1. Butter a 9×13 baking dish and preheat oven to 350 degrees.
  2. Prepare linguine, drain, keep warm.
  3. Melt 4 Tablespoons butter in a saucepan, sauté onion and mushrooms for 5 minutes.
  4. Stir in flour until blended and gradually stir in milk, bouillon, salt and pepper. Cook stirring constantly until slightly thickened.
  5. Remove from heat, stir in turkey, peas and parmesan cheese
  6. Combine pasta and prepared turkey sauce and pour in a
  7. Make course breadcrumbs and moisten with 3 Tablespoons melted butter and top casserole.
  8. Bake 20-30 minutes until top is browned and casserole is bubbly.


Recipe courtesy Per Cazo Cellars