Holiday Turkey & Gingerbread Mafaldine Stroganoff

Instructions: 

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta.
2. Heat a large sauté pan on medium-high heat for 1 minute. Add the mushrooms and dry sauté them (cook them without oil), shaking the pan frequently to avoid sticking, for 3 to 5 minutes, until the mushrooms release their water and begin to brown.
3. Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle mixture with salt.
4. Add the turkey and gravy and stir to combine. Cook for a minute or two, then add the thyme, black pepper and nutmeg.
5. Turn off the heat and add the sour cream, mixing in completely. You may want to add a few tablespoons of water to thin the sauce. *Do not let the sauce come to a simmer or boil or it may curdle!*
6. Serve over a bed of Gingerbread Mafaldine. Enjoy!