“Mom’s” Turkey A La King Casserole



 Select the items you need and print a shopping list.
3 cups cooked, leftover Butterball turkey454g box of fusilli (or desired shape of pasta), cooked as per package instructions3 Tbsp butter3 Tbsp flour2 cups milk1/4 tsp nutmeg, freshly grated1 cup sharp white cheddar, grated3 Tbsp olive oil2 cloves garlic1 shallot, minced2 cups cremini mushrooms, finely sliced2 cups shiitake mushrooms, sliced2 cups portobello mushrooms, diced1/2 cup white wine1/4 bunch parsley, finely chopped1/4 bunch tarragon, finely chopped¼ cup Manchego cheese, for grating at the end


  1. Preheat oven to 375˚F.

  2. Make cheese sauce by melting butter and flour in a saucepan. Add the milk and whisk to avoid any lumps. Bring to a gentle boil, then reduce to a low simmer. Cook for 5-10 minutes, then add nutmeg and cheddar cheese to melt. Set aside.
  3. In a large skillet, heat olive oil on medium low, then add garlic and the shallots. Sweat for 3-4 minutes, then add the mushrooms. Increase to high heat, add the white wine, and season with salt and pepper. Cook for 3-4 minutes until mushrooms have cooked down and the wine has nearly completely reduced. Allow to cool. Note: these steps can be done a day ahead!
  4. In a large mixing bowl, combine cooked pasta, turkey, cheese sauce, cooked mushrooms, and herbs. Fold together then transfer to a greased 13 x 9 casserole.
  5. Bake for 20-25 minutes covered, then uncover for the last 3-5 minutes. Feel free to pop under the broiler for an extra minute if you like a crispy top! Take out of the oven and garnish with freshly grated Manchego! Oh la la!