EASY TURKEY TETRAZZINI

SERVES 4

I must admit I created this in one of my lazier moments. I was going to make a traditional Turkey Tetrazzini using leftover turkey from Thanksgiving. I was just too tired to make a roux, like that's really a lot of work, right? So I threw this together, used extra cream and I like it just as much as the traditional.

INGREDIENTS

2 cups cubed leftover turkey or chicken

8 ounces spaghetti, cooked and cut into small pieces

1 cup sliced mushrooms, sauteed

1/4 cup chopped onions, sauteed

2 cups cream

2 tablespoons dry sherry (optional)

1 tablespoon dried parsley flakes

1/4 teaspoon ground nutmeg (more to taste)

Salt and pepper to taste

1 cup fresh breadcrumbs

2 tablespoons softened butter

5 tablespoons grated Parmesan cheese

Preheat the oven to 375° F. Mix together the turkey, spaghetti, mushrooms and onions. Pour in the cream and sherry. Mix well. Add the parsley, nutmeg, salt and pepper. Combine well. Place in a 1-1/2 to 2 quart greased baking dish.

In a small bowl, combine the breadcrumbs and butter. Sprinkle over top of casserole, then sprinkle with Parmesan cheese. Bake until bubbly and slightly browned on top, about 25 minutes. If desired, place under a broiler for additional browning.

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