Recipe: Favorite Turkey Tettrazzini

Favorite Turkey Tettrazzini
alt.cooking-chat: Richard Cody

1 pound thin pasta of choice
1/4 cup plus 2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups turkey or chicken broth
1 cup cream or milk
2 tablespoons dry sherry
3/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
2 cups thinly sliced mushrooms
1 small red sweet pepper, cored, seeded and diced
1/3 cup chopped onion
4 cups cubed cooked turkey

Heat oven to 375 degrees. Cook pasta according to package directions until al dente. Drain.

Melt 3 tablespoons butter or margarine in medium-size saucepan over medium heat. Whisk in flour; cook, whisking, about 1 minute. Whisk in broth. Bring to boiling point; lower heat and simmer 1 minute.

Add cream, sherry, 1/4 cup Parmesan cheese and black pepper; simmer 2 minutes. Set aside.

Melt remaining butter or margarine in large skillet over medium-high heat. Add mushrooms, sweet red pepper and onion. Saut for 2 minutes, or until softened slightly.

Combine pasta, sauce, mushroom mixture and turkey in large heated bowl. Pour into greased 13-by-9-by-2-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake in preheated oven for 20-25 minutes, or until bubbly and brown.