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Turkey Tetrazinni

Our favorite way to use leftover turkey and simply delicious

Ingredients

  • 1/2 lb. fresh sliced mushrooms
  • 3/4 stick (6 Tbls.) butter, divided
  • 1/4 t. dried thyme
  • 1/4 c. med-dry sherry, divided (liquor - not cooking sherry, see pic)
  • 3 Tbls. unbleached all-purpose white flour
  • 2 c. chicken broth
  • 3/4 c. half & half
  • 3/4 c. grated Parmesan cheese, divided
  • 1/2 lb. thin spaghetti noodles (whole wheat or Dreamfield’s)
  • 3 c. cooked, diced turkey
  • salt/pepper to taste

Instructions

Sauté mushroom in 1 tablespoon butter over moderate high heat, stirring for 3 minutes. Add thyme, 2 Tbls. sherry and salt/pepper to taste. Cook stirring for 3 minutes.

In a saucepan melt 3 tablespoons butter/marg. over low heat; add flour and cook; whisking for 30 seconds, just until blended.

Add the broth and half & half in a stream, whisking vigorously. Simmer the sauce, stirring occasionally for 10 minutes.

Stir in remaining 2 tablespoons sherry, 1/4 c. Parmesan cheese, and salt/pepper to taste; keep sauce warm.

Boil the noodles according to package directions and drain.

Combine noodles, sauce, mushroom mixture and turkey. Put in a buttered 9 x 13-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese and dot with remaining 2 tablespoons butter/marg.

Bake at 400 degrees for 20 minutes. Broil for 3 minutes until bubbling and golden.

NOTE: Refrigerate leftover sherry for another use. Keeps 6-9 months. Do a Search within this online cookbook for other recipes to use it in.