1-1 1/2 lb of leftover roast turkey or chicken
3 stalks celery, small dice
2 smallish carrots, small dice
1 medium onion, medium dice
1 small head of broccoli crown, in small/bite size pieces, microwaved for 3 minutes
1-2 oz dry mushrooms, (about a half a jar) reconstituted in boiling water (5 minutes)
2 t mixed Italian herbs
2 t sage
1/2 t salt
6 oz chicken stock/ flour
about 3/4 c heavy cream and 1/2 c milk
1/2 lb rotini or whatever curly pasta
1 cup grated Parmesan
1/4 bunch fresh parsley, finely chopped
3/4 cup Panko bread crumbs in melted butter (2T ish)
Saute onion, carrot and celery in 1T of olive oil and 2 T of butter, until mostly tender.
While the veggies saute, boil mushrooms, then drain and add to veggies. Continue cooking veggies a couple of minutes more.
Make white sauce: In a saucepan place about 2T butter and 2 T flour, heat until bubbly, then add chicken stock and stir until thickened. Then add milk, and add cream. Should not be too thick when it hits the boiling point again. This dish will absorb a lot of liquid when it bakes. Adjust for salt.
Chop/slice turkey or chicken into large dice (bite size ish)
Meanwhile: Make pasta (salted water) - not too al dente
In a 10 x 15 inch pyrex baking dish, stir to combine veggie mix,, drained pasta, turkey/chicken, Parmesan, parsley.
Add broccoli, then top with breadcrumbs.
Bake at 325º for about 25 minutes, or until crumbs begin to brown.
Serve with additional grated Parmesan.