Turkey Tetrazzini a la Stouffer's

Ingredients

• 2 teaspoons butter
• 0.25 cups butter , divided
• 1 cup chopped celery
• 1 package sliced fresh mushrooms , 8 ounce
• 0.5 cups all-purpose flour
• 2.67 cups chicken broth
• 1 cup heavy whipping cream
• 0.25 cups sherry wine
• 1 teaspoon salt
• 0.25 teaspoons white pepper
• 0.5 packages angel hair pasta , 12 ounce
• 2 cups diced cooked turkey
• 0.5 cups panko bread crumbs

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons of butter.

2. 2

   Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, occasionally stirring until cooked through but firm to the bite, 4 to 5 minutes. Drain.

3. 3

   Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.

4. 4

   Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.

5. 5

   Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.

6. 6

   Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.