Smoked Turkey Tetrazzini

Ingredients

• 1 cup almonds sliced
• 0.3 cup butter 
• 3 tablespoons flour all-purpose
• 3 tablespoons parsley fresh chopped
• 0.3 teaspoon hot sauce 
• 3 cups milk 
• 6 ounce mushrooms drained sliced
• 1 cup freshly parmesan cheese shredded divided
• 1 teaspoon pepper freshly ground
• 1 teaspoon salt 
• 12 ounce amber-and-spinach-colored fettuccine 
• 3 cups turkey smoked chopped
• 1 cup white wine 
• 1 medium size onion yellow coarsely chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cook pasta according to package directions; drain and set aside.
2. Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and saut 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened.
3. Remove from heat, and stir in turkey, mushrooms, and wine.
4. Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.
5. Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley.
6. Sprinkle evenly over casserole.
7. Bake at 400 for 20 to 25 minutes or until bubbly and almonds are lightly toasted.
8. Smoked Turkey Tetrazzini with Artichokes and Red Bell Peppers: Prepare as directed, adding 1 (14-ounce) can artichoke hearts, drained and chopped, and 1 (7-ounce) jar roasted red bell peppers, drained and chopped, with turkey, mushrooms, and wine. Proceed as directed.
9. *1 (12-ounce) package regular fettuccine may be substituted.
10. Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.