Ingredients

• 3-4 lb. leftover turkey
• ½ pint sour cream
• ½ stick butter
• 1 tbs. Panola Jalapeno Pepper Sauce
• 1 onion, chopped
• 1 8oz. package fresh mushrooms
• ½ jar Panola Spicy Sweet Jalapeno, chopped
• 1 can cream mushroom
• 1 can cream of chicken
• ½ cup parmesan cheese
• 1 tbs. fresh thyme
• 1 tbs. fresh oregano
• 8 oz package thin spaghetti noodles
• salt and pepper to taste

Directions

In a large skillet, melt butter and sauté onions until translucent, approximately 6 minutes. Add mushrooms, and Panola Pepper spicy sweet jalapenos and saute for an additional 4 minutes. Add wine and sauté for a few more minutes. Add soups and sour cream. Cook until well blended. Add seasonings, Turkey and cheese, and simmer for 10 minutes. While the mixture is simmering, cook thin spaghetti noodles as directed on package. Stir mixture frequently to keep it from sticking on the bottom. Serve over spaghetti noodles.