Servings:
Makes 6 servings
Ingredients
- 2 pound fresh or dry fettuccine
- 3 tablespoon olive oil
- 3 tablespoon butter
- 1/4 cup prosciutto, thinly sliced and julienned
- 1/2 cup leftover onions
- 1/2 cup leftover mushrooms
- 3 cup to 4 cups diced leftover turkey (white or dark meat or both), cut into 1/2-inch dice
- 10 1/2 cup heavy cream
- 1 cup leftover turkey gravy
- 1/4 cup marsala wine
- 3/4 cup grated parmesan cheese
Preparation
Baking Directions:
In a large sauté pan over medium to high heat, combine oil and butter.
When oil is hot and butter is melted, add prosciutto and sauté until crispy.
Add onions and mushrooms, toss lightly, add turkey meat and toss to mix evenly.
Add Marsala wine and cook for 1 minute.
Add heavy cream and turkey gravy, bring to a boil then reduce to a simmer.
Season with salt and pepper to taste.
Cook fettuccine according to package directions.
When pasta is cooked, drain, and add directly to turkey sauce.
Toss well to mix evenly.
Serve immediately with grated parmesan cheese.
