Mom's Punch Recipe

 Kim told me I didn't have this recipe on my blog, so adding it today.  Its an oldie but goodie that we've made a lot over the years.  

Mom's Punch Recipe:

Turkey Tetrazzini

 My son, Joe, decided to cook himself a smaller sized turkey  yesterday for sandwiches for work etc, and gave me the dark meat to do something with last night.  I decided to make turkey tetrazzini with it because I just had some turkey soup and didn't want more of that.  I decided not to use fettuccine noodles and had some bow tie ones that I used instead and likes that for more texture.  I changed the original recipe a little by adding about a tsp of minced garlic.  I thought it turned about tasty.  It makes a large pan.  

Ingredients

• 1 package (12 ounces) fettuccine or 1/2 box of bow tie pasta
• 1 small can mushrooms
• 1 small onion finely chopped
• 1/4 cup butter, cubed
• 3 tablespoons all-purpose flour
• 1 cup white wine or chicken broth (I used chicken broth)
• 3 cups milk (I used whole milk)
• 3 cups cubed cooked turkey
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon hot pepper sauce
• a small handful of frozen petite peas (optional)
• 1/2 cup shredded Parmesan cheese
• Paprika sprinkled on top
• You can add chopped pimentos into it also, I didn't though 

Directions

• 1. Preheat oven to 375°. Cook pasta according to package directions.
• 2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine/broth until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce.  (I added a small handful of petite frozen peas in mine).
• 3. Drain pasta. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired.
• 4. Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving.
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