8 ounces egg noodles or pappardelle pasta
4 tablespoons unsalted butter
2 cups sliced mushrooms (about 1/2 pound), cremini, buttons or a mix
1 small onion, diced
Stubb’s Smokehouse Bourbon spice pack
2 cloves minced garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken or beef broth
Stubb’s Smokehouse Bourbon Cookin’ Sauce pack
2 cups shredded or chopped cooked turkey meat
1/4 cup whole milk or cream
Salt and pepper to taste
Preheat oven to 400 degrees. Cook pasta according to package directions, drain, and place in a large bowl. Drizzle with a little oil to keep the noodles from sticking together.
Heat a large saute pan over medium heat and add the butter. As soon as the butter is bubbling hot, add in the mushrooms. Cook, stirring only occasionally, for 5-8 minutes, until they have released most of their moisture. Add in the onion, garlic and spice pack and cook another 2-3 minutes.
Whisk or stir in the flour and mix to evenly coat the vegetables. Cook for 1-2 minutes, the whisk in the broth, scraping the bottom of the pan. Add in the sauce pack and let it come to a simmer. After a few minutes, when the sauce has thickened up a bit, stir in the turkey and milk or cream. Lower heat to medium-low and simmer another 5-8 minutes.
Add the turkey mixture into the large bowl and toss evenly with the pasta. Season to taste with salt and pepper, if needed.
Spray or grease a large baking dish and pour the mixture into it. Bake for 15-20 minutes or until the mixture is bubbling and the top is starting to brown. Remove from the oven and let stand a few minutes before serving.
Tip: For an even easier version of this dish, cook the mushrooms in butter, then mix them with a can of condensed cream of mushroom soup, the spice and sauce packs, and the milk or cream. Mix this with the noodles and bake as directed.