Terrific Turkey Or Chicken Tetrazzini

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After turkey soup, this is my go-to recipe for post-holiday turkey leftovers. it's easy, yet is somewhat more upscale than a plain old noodle casserole. it was created out of necessity but is now made by request!!

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Steps

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In medium saucepan , heat 2 olive oil.

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Add onion , mushrooms , and celery , and saute until tender , then set aside.

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Meanwhile , cook pasta according to package directions and drain.

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In large skillet , melt butter.

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Whisk in flour and cook for 1 minute , then slowly add half-and-half , and then broth.

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Bring to a boil and thicken , stirring constantly.

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Whisk in sherry and spices , then stir in chopped turkey , frozen peas , and reserved onion mixture.

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Add pasta and stir until evenly coated with sauce.

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Spray a baking dish with non-stick cooking spray.

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Pour in noodle and sauce mixture , then top with parmesan cheese.

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Bake at 350 degrees for 10 to 15 minutes , until bubbly.

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You can also just run this under the broiler for a few minutes to brown.

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Enjoy !.

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Ingredients

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olive oil, diced onion, sliced mushrooms, celery, butter, all-purpose flour, half-and-half, chicken broth, dry sherry, dried thyme, dried parsley flakes, garlic powder, cayenne pepper, cooked turkey, frozen peas, tagliatelle pasta noodles, parmesan cheese