Turkey Tetrazzini Courtesy Of: Turkey Farmers of Ontario Turkey Tetrazzini Serves 12 ¼ cup Butter 2/3 cup Slice red onion 250 ml Sliced mushrooms 1 tsp Salt ¼ tsp Ground pepper ¼ tsp Ground mustard 25 ml Fresh thyme leaves 60 ml All-purpose fl our 250 ml White wine 60 ml Parsley – coarsely chopped 250 ml Parmesan cheese 1 lb Cooked Ontario turkey, sliced 1 lb Angel hair pasta

Bring a large pot of water to a boil. In a large saucepan over medium heat, melt the butter. Add the onions, mushrooms, salt, pepper, mustard and thyme, and cook until tender. Stir in the fl our until blended and cook for a minute on low heat.

Increase the heat to medium and gradually stir in the milk and white wine so that no lumps form. Cook over medium heat for a couple of minutes, stirring constantly until the mixture thickens. Remove from heat and add parsley, 1/2 cup Parmesan cheese, turkey and gently fold together.

Add the pasta to the boiling water and cook for 4 minutes, or until almost tender. Drain. Add the pasta to the sauce and toss until coated. Adjust seasoning. Portion the pasta onto plates and top with a sprinkle of the remaining Parmesan cheese.