- 2 teaspoons butter
- 1/4 cup butter, divided
- 1 cup chopped celery
- 1 (8 ounce) package sliced fresh mushrooms
- 1/2 cup all-purpose flour
- 2 2/3 cups chicken broth
- 1 cup heavy whipping cream
- 1/4 cup sherry wine
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 (12 ounce) package angel hair pasta
- 2 cups diced cooked turkey
- 1/2 cup panko bread crumbs
- Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- 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.
- 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, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
- Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
- Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.