TURKEY TETRAZZINI

SERVES 4

This is a great way to use leftover turkey. The recipe can also be used with leftover chicken. The spaghetti can be replaced with other pasta or noodles. See also Easy Turkey Tetrazzini.

INGREDIENTS

1 cup cubed leftover turkey

1/2 cup cooked spaghetti, chopped into small strips

1/2 cup sliced, sauteed mushrooms

2 tbsp fresh bread crumbs mixed with softened butter

5 tbsp grated Parmesan cheese

Cream Sauce

1 cup heavy cream
3 thin slices onion
3 sprigs fresh parsley (or 1 tbsp dried)
1 bay leaf
1 whole clove (or 1/4 tsp ground)
2 tbsp unsalted butter
3 tbsp all-purpose flour
Salt and pepper to taste
Grated or ground nutmeg

First make the Cream Sauce by scalding the cream containing the onion, parsley, bay leaf and clove; strain. Melt the butter in a pan; stir in the flour and make a roux. Cook briefly, then add the cream mixture. Simmer for 3 minutes; season with salt, pepper and nutmeg.

Add turkey, spaghetti and mushrooms to cream sauce and stir to combine. Place mixture in greased baking dish. Sprinkle with the buttered bread crumbs and Parmesan cheese. Bake in preheated 375° F oven for about 15 minutes or until topping has browned and mixture is bubbling. Serve immediately.

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