Turkey Tetrazzini

To be quite honest, I don't have very many recipes for leftover turkey
because I keep using this one. It's so good you might decide it's the
only one you need too.

Turkey Tetrazzini

2 Tbs (30 ml) olive oil
2 cloves garlic, mashed
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) fresh mushrooms, sliced
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
6 Tbs (90 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) hot turkey or chicken stock
1/2 cup half and half (light cream)
1/4 cup (60 ml) dry white wine (optional, or substitute an additional
1/4 cup (60 ml) broth)
8 oz (250 g) dried noodles or fettuccine, cooked according to package directions and drained
2 cups (500 ml) diced cooked turkey
1/2 cup (125 ml) grated Parmesan cheese

Heat the olive oil in a saucepan over moderate heat. Add the garlic,
parsley, mushrooms, bay leaf, and salt and pepper and cook for about 4
minutes, stirring frequently. Place the butter in a separate saucepan
and melt over moderate heat. Add the flour and blend well, cooking for
about 2 minutes to form a roux. Add the chicken or turkey stock and stir
constantly until the mixture thickens. Remove from the heat and add the
half and half and wine and stir well. Place the drained cooked noodles
in a buttered casserole dish and top with the mushroom mixture. Arrange
the turkey on top of the mushrooms, and pour the cream sauce over all.
Sprinkle with the Parmesan cheese and bake in a preheated 350F (180C)
oven for about 15 minutes.
Serves 4.
Received on Sun Nov 25 21:12:13 2007