The winery is closed today and tomorrow for Thanksgiving but we will reopen on Friday. With the snow falling, it is very beautiful here, with the rolling hills and snowy white forests – oh, right – and a snowman or two. Here’s hoping that the snow will stay on the ground a few more days for us to enjoy, but that the roads will be clear and dry for the safety of all as we join in Thanksgiving for all we have been given over the past year. It is our hope that the holiday is a lovely one for all, filled with peace, joy and rest.
Now….what to do with those leftovers? People often ask us for recipes – we came up with one just in time…
2 cups white mushrooms, sliced
5 Tbsp butter
4 Tbsp flour
1 1/2 tsp. salt
dash of nutmeg
2 cups milk
1 cup canned chicken broth
2 egg yolks
1/2 cup heavy whipping crème
1/4 – 1/3 cup Pinky’s Rose, or similar dry wine
8 oz spaghetti
3 cups cooked turkey, diced
2 cups grated sharp Cheddar cheese
Preheat oven to 350 degrees Fahrenheit. Pan fry mushroom slices in 1 Tbsp butter until well cooked and liquid is evaporated. Set aside. Melt 4 Tbsp butter in medium saucepan. Remove from heat and stir in flour. Add salt and nutmeg and stir until smooth. Gradually add milk and broth. Bring to a boil, stirring constantly until slightly thickened (this should take no more than a few minutes). In small bowl, beat egg yolks with crème. Beat a little of the flour/milk mix in with the egg yolk/crème mix, then pour all back into the saucepan. Cook over low heat until hot but do not boil. Remove from heat and stir in wine. Cook spaghetti and pour into a large bowl. Mix in sauce, turkey and mushrooms. Mix in 1 cup cheese. Pour into 8×11 baking dish. Add remaining cheese on top. Bake covered for 45 minutes.
If you would like to make this recipe slightly lower in fat, you can use evaporated milk in place of the heavy whipping crème.