Leftover Turkey Time

I supposed I'll get tired of the leftover turkey in a few days. But, not now! Lunches have been turkey and cranberry sauce sandwiches. Connie introduced me to those when we spent Thanksgiving at his eldest son's house. That was the first Thanksgiving dinner Kara ever prepared on her own. Scientist that she is, she had everything timed to the minute. It was perfect! Tonight I made turkey tetrazzini. Now, don't get me wrong here. I love my sister-in-law and her family. They are still the pickiest eaters I've ever met. A speck of mushroom in a sauce will find it's way to the edge of the plate... Consequently, my brother is reduced to making pretty bland turkey tetrazzini. Not around here. I quartered then caramelized in a small amount of olive oil, a 16oz container of button mushrooms. In another pan I cooked a diced red bell pepper. When the mushrooms were done I scooped them out into a bowl and added more olive oil and some butter to that pan. Once the butter was melted, I sprinkled on a few tablespoons of flour. When it was nice and light brown, I poured in a good bit of sherry and added some water. Then, when the sauce was about done, I added some half and half. As everything else was cooking, I cooked a small box of whole grain thin spaghetti. When it was cooked and drained, I mixed the whole mess together and put it in a 9x13 pan. Topped it with a bit of finely grated romano cheese and baked it for 20 min at 350. YUM! Salad with Penzey's peppercorn dressing and tomatoes from the garden. Doesn't get much better than that.