Turkey Tetrazzini

• 1 tbsp olive oil   #13736
• 8 oz fresh mushrooms, sliced
• 4 oz onion, minced
• 2 garlic cloves, minced
• 2 tbsp skim milk powder   #11130
• 1 1/2 tbsp cornstarch   #09103
• 2 tsp chicken base   #02891
• 1 tsp salt   #13791
• 1/4 tsp pepper   #14030
• 1/2 tsp onion powder   #14000
• pinch of nutmeg   #13990
• 2 cups cold water
• 24 oz cooked turkey shredded   #32864
• 6 oz spaghetti, cooked until tender   #11580
• 4 oz shredded mozza/cheddar blend   #20665
• 2 tbsp grated parmesan cheese   #20690
• paprika   #14020

"Turkey is one of the most versatile meats to use up as leftovers. Besides making a great sandwich or soup, try a casserole or a cold salad. Using spices and sauces to reinvent your turkey can be fun. Here are a couple of recipes for your leftover turkey."

• Heat olive oil in skillet, saute mushrooms just until tender, add onion and garlic, sauteed for one minute.
• Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan.
• Cook over medium heat until mixture thickens and begins to bubble.
• Arrange noodles in a 2-quart shallow baking dish.
• Spread mushroom mixture over the noodles; top with a layer of turkey.
• Pour sauce over all then sprinkle with cheeses and paprika.
• Bake turkey tetrazzini at 350° for 30 minutes, or until hot & bubbling.

Note:
For per order assembly; noodles, sauce and fried mushrooms can be made ahead and kept warm. Layer ingredients, using 6 oz of turkey per order in individual dishes.  Microwave for 3 minutes and finish in the oven until hot & bubbling about 6-8 minutes. Serve with garlic bread and garden salad to start.