|Salt||2 1⁄2 Teaspoon|
|Unsalted butter||6 Tablespoon|
|All purpose flour||6 Tablespoon|
|Turkey stock/Canned low sodium chicken broth||3 1⁄2 Cup (56 tbs)|
|Heavy whipping cream||3⁄4 Cup (12 tbs)|
|Rosemary||2 Teaspoon, minced|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground pepper||To Taste|
|Roast turkey||3 1⁄2 Cup (56 tbs) (1/2 Inch)|
|Frozen green peas||10 Ounce|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Ounce (1/2 Cup)|
Fill an 8- to 10-quart stockpot three-fourths full with water, cover, and bring to a boil.
Add 2 teaspoons of the salt and the spaghetti, and cook until al dente (cooked through, but still slightly chewy), 8 to 10 minutes.
Drain, rinse under cold water, and set aside.
Preheat the oven to 375°F.
Butter a 9-by-13-inch baking pan.
In a 10-inch saute pan or skillet, melt the butter over medium heat.
Add the flour and cook, stirring, until faintly colored, about 2 minutes.
Gradually whisk in the stock until the sauce is smooth and thickened, 3 to 5 minutes.
Whisk in the cream; then add the remaining 1/2 teaspoon salt, the rosemary, thyme, nutmeg, and pepper to taste.
Stir in the turkey and peas, and heat through.
Taste and adjust the seasonings; then remove from the heat.
Put the pasta in the prepared dish and spoon the turkey mixture over it In a small bowl, combine the bread crumbs and Parmesan.
Sprinkle evenly over the sauce.
Bake, uncovered, until heated through and bubbly, about 20 minutes.
Turn on the broiler and quickly brown the top of the casserole.