2 cups 500 ml Leftover Butterball Turkey
3/4 lb 340 g Fettuccine
1 tbsp 15 ml Butter
1 1/2 cups 375 ml Celery, diced ( 1/2“ / 1cm)
1 cup 250 ml Green pepper, diced
1 Medium onion, finely chopped
3 cups 750 ml Mushrooms, sliced
1/4 cup 50 ml Flour
2 cups 500 ml Milk
1/2 cup 125 ml Mozzarella cheese, grated
1/2 tsp 2 ml Marjoram pepper, to taste
1/2 cup 125 ml Parmesan cheese, grated
Dice celery and green pepper into 1/2 inch (1cm) pieces and cut BUTTERBALL turkey leftovers into small cubes.
Cook noodles according to package directions. Place them in a greased baking dish.
In a non-stick skillet, melt butter and cook the vegetables until tender. Add flour and milk and cook stirring constantly until the sauce thickens. Add mozzarella cheese, seasonings and turkey cubes. Cook at low heat, stirring until cheese has melted.
Pour this sauce over the noodles. Mix well. Sprinkle parmesan cheese.
Bake in oven at 350ºF (180ºC), 10-12 minutes.