As much as I love a good Thanksgiving feast, leftover turkey gets real old real fast. Even with sandwiches and everything, it lasts a while, especially when both B and I were each sent back to Greenville with our respective family's leftovers.
12 ounces vermicelli (which, as far as I can tell, is just thin spaghetti)
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked turkey
1 6-oz can of sliced mushrooms, drained
3/4 cup slivered almonds
Preheat oven to 350. Cook pasta according to package directions.
Melt butter in a pan over low heat, whisking in flour until smooth. Cook 1 minute, whisking constantly.
Gradually whisk in milk and wine.
Cook over medium heat, stirring constantly, 8 - 10 minutes, or until mixture is thick and bubbly.
Stir in bouillon granules, seasoned pepper and 1 cup Parmesan cheese.
Remove from heat, stir in diced turkey, mushrooms and hot cooked pasta.
Pour mixture into a lightly greased 9x13 baking dish.
Sprinkle with slivered almonds and remaining Parmesan cheese.
Bake for 35 minutes, or until bubbly.