Turkey Tetrazzini

Ingredients

3 tbsp olive oil

16 oz. mushrooms, sliced

2 cups of cooked turkey, cubed

1 medium onion, diced

3 garlic cloves, minced

2 tsp black pepper

1 tsp of salt

5 tbsp butter

6 tbsp cornstarch

2 tsp sherry

2 cups of chicken broth

2 cups of whole milk

2 tsp thyme

2 tsp parsley

1/4 tsp paprika

1 cup of Parmesan cheese, shredded

1 cup of mozzarella cheese, shredded • 1 pkg of pasta

Directions

Cook box of pasta according to directions on box.

Preheat oven to 350 degrees and grease a 9 x 13 baking dish.

In a large pan, heat 2 tbsp olive oil. Sauté mushrooms until softened. Remove from pan and place in large bowl. Add 2 cups of leftover turkey.

In same pan, add 1 tbsp of olive oil and sauté onion until softened. Add in garlic, salt and pepper and cook an additional minute. Remove from pan and place in bowl with mushrooms.

Add 5 tbsp of butter to large pan. Add in 6 tbsp of cornstarch and cook until combined.

Add in sherry, chicken broth, whole milk and whisk until combined. Cook until sauce thickens. This will take several minutes.

Remove from heat and stir in thyme, parsley, and paprika.

Combine mushrooms, onions, and sauce in a large bowl. Stir until combined.

Add in pasta and stir to combine.

Pour mixture into baking dish. Sprinkle Parmesan and mozarella cheese over top. Cover with tin foil and bake for 45 minutes.

Remove foil and cook an additional 15 minutes or until cheese is bubbly and browned.