The wrath of Turkey.......

Unfortunately, things don't always turn out the way you want them too and this Christmas was no different. A wicked snow storm on the coast prevented the in-laws from visiting like they had planned.....I was left with a sad husband and a rather large turkey. Thankfully the neighbors were partaking in xmas dinner too.....but a 20 pound turkey is an awful lot for a few people.

As with xmas's past...the turkey needs a name...specifically a boy name that starts with a T. Yes, there is some underlying evilness associated with this....but that's ok - my friends and family know that taking out my aggression on a plucked 20 pound turkey is much more healthy than attempting to pluck my arch-nemesis.

Troy was cooked without stuffing (blasphemy according to my mom) a la the Barefoot Contessa method. Probably the best turkey I've ever had. Note the bottle of Jim Beam....every good turkey deserves a bourbon basting! 20 pounds and 2 huge baggies full of leftover turkey later......what to do? There is only so many turkey sandwiches I can eat. So Turkey Tetrazzini it is - not a bad use of all the dark meat that was left (apparently the husband can continue to eat turkey sandwiches).

I recommend making the fresh bread crumbs - ever since I figured out how to use my new food processor the icky dried bread crumbs from the grocery store have gone the way of the dodo bird.

Turkey Tetrazzini - adapted from Cottage Living

Yield
Makes 6 servings

Ingredients
5 tablespoons butter, divided
1 (8-ounce) package sliced baby bella (cremini) mushrooms
4 green onions, chopped (about 2/3 cup)
2 tablespoons flour
2 cups low-sodium chicken broth
3/4 cup half-and-half or evaporated milk, at room temperature
1/4 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup sherry or port
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups hot cooked fusilli or gemelli
3 cups cooked turkey, diced
1 cup fine, fresh (soft) breadcrumbs

Preparation
1. Preheat oven to 375°. Heat 2 tablespoons butter in a large, deep, heavy skillet over medium heat. Add mushrooms and green onions, and sauté 8 to 10 minutes or until soft. Transfer to a large plate.
2. Melt 2 more tablespoons butter in skillet, and add flour, stirring until smooth, about 1 minute. Add chicken broth and half-and-half. Cook, stirring occasionally, 6 to 8 minutes or until lightly thickened and smooth. Remove from heat; stir in 1/4 cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta, and turkey. Return to medium heat, and cook until thoroughly heated.
3. Transfer to a lightly greased 11- x 7-inch (2-quart) baking dish. Melt remaining 1 tablespoon butter; mix in breadcrumbs and remaining 1 tablespoon Parmesan. Sprinkle topping evenly over dish. Place on middle oven rack, and bake 25 to 30 minutes or until bubbling and beginning to brown.