Tukey Tetrazzini!

1lb. fettuccine, boiled

6 T. butter

1 onion, diced

8 oz. mushrooms, sliced

1 t. salt

1 t. sage

¼ c. cooking wine

⅓ c. flour

2½ c. chicken broth

3 c. milk

⅛ t. nutmeg

1 lb. leftover Thanksgiving, shredded or chopped

1 c.  broccoli florets

1 c. grated parmesan

¼ c. bread crumbs

 

Butter or lightly coat with cooking spray a 9x13-inch baking dish. Preheat oven to 375-degrees F.

In a large skillet, melt 3 T. butter. Add diced onion and mushrooms and season with salt. Cook 5 minutes. Add sage and cook 2 minutes. Add wine and cook 2 more minutes. Push onions and mushrooms to one side of pan.  Add 3 T. butter. Sift in flour and whisk until smooth. Cook and stir until browned. Season with salt. Stir everything in pan together.

Whisk in stock and bring to a simmer.  Whisk in milk and nutmeg. Simmer for 5 more minutes.  Remove from heat. Add cooked pasta, turkey, and broccoli to the sauce and stir to combine. Stir in ½ cup of the grated cheese. Pour into a greased baking dish.  Mix together the remaining grated cheese and bread crumbs. Sprinkle over top.

Bake at 375degrees until top is slightly browned and bubbly, about 30 minutes.