Turkey and Spinach Fettuccine Casserole
Here's a great recipe for using up that leftover turkey.
- 2 teaspoons olive oil
- 3/4 pound fresh mushrooms, sliced
- 3/4 pound turkey breast meat, cut into 1/2 inch-wide strips
- 1/2 cup dry white wine
- 3 tablespoons all-purpose flour
- 2 cups low-fat (1%) milk
- 1/2 teaspoon dried marjoram
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground pepper to taste
- 3/4 pound spinach fettuccine
- 3 tablespoons slivered almonds
- Heat oven to 400 degrees F.
- In a large, deep skillet, heat the oil over medium heat.
- Add the mushrooms and cook until they begin to soften, just a few
- Add the turkey and sauté just until browned. Add the
wine and cook for 3 minutes.
- Stir in the flour, mixing thoroughly.
- Gradually add the milk, stirring constantly. Continue to stir
until the mixture has thickened slightly.
- Stir in the marjoram and half of the Parmesan cheese until blended.
- Season with salt and pepper.
- In a large pot, bring at least 4 quarts water to a rolling boil.
- Add 1 tablespoon salt.
- Add the pasta, stir to separate, and cook until not quite al dente. Drain.
- Add the pasta to the turkey mixture in the skillet and mix well.
- Pour the contents of the skillet into an 11 x 7-inch greased baking dish.
- Top evenly with the remaining Parmesan cheese and sprinkle with the almonds.
- Bake until heated through and the top is lightly browned, almost 20 minutes.