Turkey Tetrazzini

A favorite here at Knight Hill Winery and an excellent way to use leftover turkey.
Pairs perfectly with Riesling. Serves 6-8.

6 tbs. butter

5 tbs. flour 
2 ½ cups regular strength chicken broth
1¼ cups half-and-half
½ cup dry white wine
¾ cup Parmesan cheese
¾ pound mushrooms, sliced
8 ounces noodles (spaghetti or tagliarini)
3 to 4 cups slivers of cooked turkey (this is also good with chicken and particularly delicious made with crab)

Melt 2 tablespoons of the butter, mix in flour and gradually blend in the chicken broth, cream and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer. Stir in ½ cup of the Parmesan cheese. Measure out 1 cup of the sauce and blend in remaining cheese.

Melt the remaining 4 tablespoons butter in a pan, add mushrooms and cook until lightly browned. Cook the noodles in boiling water until just tender to the bite…not soft. Drain.

Combine the large portion of sauce with noodles, mushrooms (save a few for garnish) and turkey. Salt to taste. Spoon mixture into a shallow baking dish or individual casseroles. Spread the remaining sauce over the top and place the reserved mushroom slices. Bake in a 375 degree oven until bubbling; 15 minutes for a large casserole and 8 minutes for individual size casseroles.