Gourmet Gals

It's not even Thanksgiving and I already have leftover turkey. Mike's work had a little Thanksgiving lunch schindig and he came home with the leftover turkey I sent him with. At any rate, I found a recipe for Turkey Tetrazzini and adapted it to what you see here. Its super easy, fast, tasty, and healthy. Enjoy!!

TURKEY TETRAZZINI


10 ounces mushrooms, sliced thin (about 4 cups)--you don't have to use. Its fine without
3 tablespoons unsalted butter
2T all-purpose flour
1 3/4 cups milk (or water)
2 cups chicken broth
1/4 cup dry white wine
10 ounces whole wheat pasta (I used spiral)
3 cups coarsely chopped cooked turkey
1 cup cooked peas or any other vegetables you desire
2/3 cup freshly grated Parmesan
1/3 cup bread crumbs




In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. Put the pasta into the mushroom sauce.
Add the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Serves 4 to 6.