Serves 4-6
3/4-1 lb (350-450g) cold roast turkey
8 oz (225g) dried tagliatelle
8 oz (225g) button mushrooms 2 oz (50g) butter
squeeze of lemon juice
1 oz (25g) plain flour
1 pint (600m1) hot turkey or
chicken stock
salt and freshly milled pepper 1/4 pint (150m1) double cream
2 tablespoons dry sherry
1 oz (25g) soft white brcadcrumbs
1 oz (25g) grated Parmesan cheese
Cut the turkey in bite-sized pieces and set aside. Cook the noodles in boiling salted water for 8 minutes, or until just tender. Meanwhile, slice and lightly fry the mushrooms in half the butter, add a squeeze of lemon juice and draw off the heat. Melt the remaining butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the hot stock. Bring to the boil, stirring well all the time to make a smooth sauce. Simmer for 2-3 minutes, then season with salt and pepper and draw off the heat. Stir in the cream and sherry.
Thoroughly drain the noodles and put them into a greased ovenproof dish. Add a little of the hot sauce and the fried mushrooms and toss together well. Add the turkey pieces to the sauce and spoon the mixture over the noodles. Mix together the breadcrumhs and grated cheese and sprinkle the mixture over the casserole. Heat through in an oven heated to 375°F (190°C) or Gas no. 5 for about 20 minutes until the top is crisp and brown.