Turkey and Spinach Fettuccine Casserole 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 sauté just until browned. Add the wine and cook for 3 minutes. Stir in the flour, mixing thoroughly. Gradually add the milk, stirring constantly. Continue to stir until the mixture has thickened slightly. Stir in the marjoram and half of the Parmesan cheese until blended. Season with salt and pepper. In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until not quite al dente. Drain. Add the pasta to the turkey mixture in the skillet and mix well. Pour the contents of the skillet into an 11 x 7-inch greased baking dish. Top evenly with the remaining Parmesan cheese and sprinkle with the almonds. Bake until heated through and the top is lightly browned, almost 20 minutes. Serves 4.