5 tbsp. butter, divided
1 lb. fresh mushrooms, cleaned and sliced
1 tsp. minced garlic
1/3 c. slivered almonds
2-3 tbsp. flour
1 can chicken broth
1/2 c. dry white wine
1 1/2 tsp. paprika
1/2 tsp. nutmeg
Salt to taste
Pepper to taste
1 c. heavy cream
1 9-oz. pkg. fresh angel hair pasta, cooked, rinsed, and drained
2-3 c. cooked, shredded turkey
1/2 c. cracker crumbs
1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees. Grease a large baking dish.

Melt 2 tablespoons of butter in a frying pan. Saute mushrooms, garlic, and almonds. Be careful not to scorch mixture. Remove from pan and set aside.

Place remaining butter in pan over low heat. Add flour to melted butter and stir until smooth. Gradually add chicken broth, stirring constantly. Add wine, paprika, nutmeg, salt, and pepper. Cook sauce over medium heat for a few minutes until it thickens. Remove from heat and add cream, stirring well to combine.