Shelly's Recipe

TURKEY TETRAZZINI SANTA FE

Category: Casseroles - Chicken and Turkey

1/4 cup butter
1/4 cup flour
2-2/3 cups chicken stock
1/4 cup dry Sherry
1 cup heavy cream
1-1/2 tsp salt (or to taste)
1 tsp freshly ground black pepper
1 cup grated Parmesan cheese
3 cups coarsely chopped cooked turkey
1/2 pound mushrooms, cleaned and sliced
1/2 cup roasted, peeled, seeded and chopped New Mexico green chiles (or equal amount canned or frozen, drained)
1 pound penne pasta, cooked al dente (not too soft) and drained
1/3 cup fine dry bread crumbs

Preheat oven to 350 degrees.

Melt butter in a large pot and whisk in flour. Allow roux to cook for a few minutes over medium heat, stirring constantly, until it turns golden yellow. Slowly whisk in stock, Sherry, cream, salt and pepper.

Gently fold in Parmesan, turkey, mushrooms and green chiles. Allow mixture to simmer until cheese is completely melted.

Place cooked penne in bottom of a buttered 9x13x2-inch baking dish and top with turkey mixture. Scatter bread crumbs over dish and bake at 350 degrees for 30 minutes, or until casserole is bubbling and nicely browned. Serve immediately. Serves 6

STRAWBERRY FREEZER DESSERT
Ice cream sandwiches
Frozen whipped topping, thawed
Frozen strawberries in syrup, thawed
1 can strawberry pie filling or fresh sweetened

Line pan with ice cream sandwiches. Spread whipped topping over them. Cover and freeze. Spoon strawberries over whipped topping and return to the freezer. Take out of freezer 25-30 minutes before serving.