Spaghetti with turkey

Ingredients:

• 340 g spaghetti
• 55 g salted butter
• 0.5 cup diced celery
• 0.5 cup diced carrots
• 1 tbsp. chopped fresh sage
• 2 cloves garlic, crushed
• 1 small onion, diced
• 1/4 tsp freshly ground black pepper
• 2 cups diced roasted turkey (or substitute rotisserie chicken)
• 1 can (300 gr.) canned mushroom cream soup
• 1 cup remaining gravy (or substitute with second can of cream of mushroom soup)
• 0.5 cups of broth or water
• 1.5 cups grated cheddar
• Chopped fresh parsley for serving

Preparation:

1. Preheat oven to 190°C (375°F). Bring a large saucepan of salted water to a boil. Add the spaghetti and cook until al dente, 7–8 minutes. Drain and set aside.
2. Meanwhile, heat the butter in a large ovenproof skillet over medium heat. Once melted, add the celery, carrots, sage, garlic, and onion and stir. Season with black pepper and a pinch of salt and cook for 2–3 minutes to soften the vegetables. Add the turkey, cream of mushroom soup, gravy, and broth. Bring to a boil.
3. Toss the macaroni with half the cheddar. Sprinkle the remaining cheddar on top and bake until the cheese is melted and beginning to brown around the edges, 12–15 minutes. Let cool slightly, then sprinkle with parsley and serve.