Turkey tetrazzini

 

     The perfect dish for leftover turkey, or even chicken or ham, for that matter.

Makes 8 servings

• 1 pound vermicelli
• 5 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons dry sherry
• ¾ cup grated Parmesan cheese
• ¼ teaspoon black pepper
• 2 cups thinly sliced mushrooms (12 oz)
• 1 small sweet red pepper, cored, seeded and diced
• 3 green onions, sliced
• 4 cups cubed (¾ inch) cooked turkey

1. Preheat oven to 375F ; grease 13 x 9 x 2 baking dish.
2. Cook pasta according to package directions until al dente, firm but tender ; drain.
3. Melt 3 tablespoons butter in medium-size saucepan over medium heat ; whisk in flour, cook, whisking, 1 minute.
4. Whisk in broth, bring to boiling, lower heat and simmer 1 minute ; add cream, sherry, ¼ cup Parmesan cheese and black pepper and simmer 2 minutes, set aside.
5. Melt remaining butter in large skillet over medium-high heat ; add mushrooms, red pepper and green onion.
6. Sauté 2 minutes or until slightly softened.
7. Combine pasta, sauce, mushroom mixture and turkey in large bowl ; pour into prepared baking dish, sprinkle with remaining Parmesan cheese.
8. Bake in preheated oven until bubbly and brown, 20 to 25 minutes.

BON APPÉTIT