This turned out great. I made a several tweaks though. I didn't have spaghetti so I used bowtie pasta, which was fine. And as many other reviewers, I started w/garlic and onion in the pan before making the roux and added frozen peas and sliced mushrooms to the sauce along with some leftover poultry herbs I had on hand (thyme and sage). And finally, I used a combo of panko breadcrumbs and olive oil for the topping. But I really liked this as a starter recipe, because I was able to use up all my leftover turkey, and the sauce was really tasty. It's so versatile, because you can play with the veggies, spices and topping you decide to use in the recipe. Thanks for posting this recipe!
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This turned out great. I made a several tweaks though. I didn't have spaghetti so I used...