Turkey Tetrazzini
Here is a great way to use up your leftover turkey from Thanksgiving dinner. Tetrazzini is not from Italy but rather an Italian-American creation often made with cheddar cheese, but I modified this recipe with ingredients which give it an Italian flair. Ingredients: Directions: Preheat oven to 350°F. Butter a large casserole dish or ceramic baking dish. Add spaghetti to a large pot of boiling salted water. Cook until al dente, then drain. While spaghetti is cooking, heat 1 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium high heat, add the mushrooms with a pinch of salt and pepper, sauté stirring often until the liquid has evaporated and the mushrooms are slightly golden, about 5 - 8 minutes. Melt remaining 2 tablespoons butter in a saucepan over medium heat, then add flour and cook roux, whisking with a wire whisk until the roux is golden brown and smells nutty. Warm the chicken broth in your microwave for about 1 minute, then Whisk into the roux and bring to a boil. Reduce heat and simmer, stirring occasionally until the broth thickens. Add cream, Parmesan, Sherry, pinch of salt, pepper and nutmeg, then simmer over low heat, stirring occasionally for 5 minutes. Add the chopped turkey and mushrooms to the sauce and toss together with the spaghetti, then transfer to casserole or baking dish. Sprinkle the top of your dish with cheese and breadcrumbs. Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
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