3 Gallons cold water
1 tsp salt
2 tbsp canola oil
3 lbs uncooked thin spaghetti noodles
6 oz unsalted butter
1 lb sweet onions, finely chopped
1 Large green bell pepper, seeded and finely chopped
1/4 c minced fresh garlic
1-1/2 lbs baby bella or cremini mushrooms, cleaned and sliced thin
9 oz all-purpose flour
1 tsp each, kosher salt and white pepper
3 oz TURKEY BASE or chicken base
3 qt cold water
1 c dry white wine
3 c heavy cream
1 tsp freshly grated nutmeg
6 lbs COOKED OR PULLED TURKEY, skin removed and diced
8 oz jarred roasted red bell peppers, well drained and diced
1 lb shredded Italian cheese blend
Bring water to a rapid boil. Add salt and oil. Add pasta gradually, while stirring.
Return water to boiling and cook pasta, uncovered, at a rapid boil until al dente, about 7-8 minutes.
Drain and hold for step 3. (Yields about 9 pounds cooked.)
Over medium heat, in a large, heavy stock pot, melt butter. Add onions, bell peppers and garlic, sautéing until translucent. Increase heat to high and stir in mushrooms. Sauté until mushrooms are tender and liquid has evaporated.
Reduce heat to medium and stir flour, salt, pepper and poultry base into sautéed vegetables. Cook 5 minutes.
Add water, stirring constantly. Cook until thickened.
Stir in white wine and cream. Reduce heat to low and bring sauce to a simmer. Cook for 1 minute. Season with nutmeg.
Combine sauce with turkey, roasted red peppers and reserved cooked pasta. Mix well.
Spray two 12x20x2-inch steamtable pans with nonstick cooking spray. Portion one-half mixture into each pan. Sprinkle each with cheese.
Bake in preheated 350 degree F oven until the top is light brown, cheese is bubbly and the internal temperature reaches 165 degrees F - about 30-40 minutes.
Let sit for 5 -8 minutes before cutting each pan into 25 (8-ounce) portions. Serve hot.