Here’s a great recipe for using up that leftover turkey.
2 teaspoons olive oil
3/4 pound fresh mushrooms, sliced
3/4 pound turkey breast meat, cut into 1/2 inch-wide strips
1/2 cup dry white wine
3 tablespoons all-purpose flour
2 cups low-fat (1%) milk
1/2 teaspoon dried marjoram
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
3/4 pound spinach fettuccine
3 tablespoons slivered almonds
Preheat oven to 400 degrees F.
In a large, deep skillet, heat the oil over medium heat. Add the mushrooms and cook until they begin to soften, just a few minutes. Add the turkey and saut