Cooking Up A Storme: Baked Turkey Tetrazzini

It's that time of year again...The wonderful time of year that we all slave over our holiday turkeys for hours and, if you're anything like me, you always end up with more leftover turkey than you know what to do with! I know there are plenty of recipes out there for leftovers but this recipe is one of my all-time favorites. (Is it wrong that I look forward to making this with the leftovers a little more than I look forward to the original turkey feast itself?) So if you're tired of cold turkey sandwiches, then look no further! I'm certain this will be one of your new favorites, too! Enjoy!

Baked Turkey Tetrazzini

What You'll Need:

1/2 lb spaghetti
2 Tablespoons butter
8 oz package of baby portabello mushrooms
2 1/2 teaspoons Garlic & Herb Seasoning
12 oz jar Alfredo sauce
1/4 cup dry white wine or cooking sherry
1 cup Swiss cheese, shredded*
2 cups leftover cooked turkey
1/2 cup grated fresh Parmesan cheese*
4 slices bacon, cooked & crumbled

*Cook's tip: I've started using block cheese and shredding it myself. One, it's more cost effective and two, the cheese melts and works better in the recipes. Why? Because bagged/pre-shredded cheese has cellulose added to it to prevent clumping/caking. What's cellulose? Oh, just superfine wood pulp. So if you'd rather not eat sawdust and have more cooperative cheese, you should try buying blocks yourself. You won't be disappointed.

Directions:

Preheat oven to 325.

Slice mushrooms.
*Cook's Tip: Buy the whole baby portabello mushrooms and slice quickly and evenly using an egg slicer.

Break spaghetti in half and cook in boiling salted water until tender. Drain and reserve 1/4 cup of pasta water. Set aside.

In a large saucepan, melt butter over medium heat. Add sliced mushrooms and garlic seasoning. Cook and stir for approximately 7 minutes or until soft.