Leftover Turkey Tetrazzini

School Chef's Note:

Ok, another use for your Thankgiving leftover. I use up my gravy and turkey in this recipe. This recipe is a spin off of a recipe I learned in Culinary School. This recipe is good for a small family.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 1.0 cup

• 2 cups turkey gravy
• 1/2 cup fat-free half-and-half
• 1/4 cup sherry wine
• 2 ounces sliced mushrooms
• 2 tablespoons diced onions
• 1 tablespoon butter
• 2 cups shredded turkey
• 1/2 cup parmesan cheese
• salt
• black pepper
• 2 ounces spaghetti

Directions:

1. Cook Spaghetti , drain and set aside.
2. Pre heatn oven to 400 F.
3. Saute onions and mushroom in sauce pan with butter for 4 minutes.
4. Add gravy and heat
5. Add half and half and sherry wine, blend.
6. Add turkey and 1/4 c cheese to finish sauce.
7. Season to taste with salt and pepper.
8. Grease a 2 quart casserole
9. Put cooked spaghetti in casserole.
10. Pour sauce over spaghetti.
11. Top with remaining parmesean cheese.
12. Bake 10 to 15 minutes or until lightly brown.