Obligatory Thanksgiving Post

I love to cook, ergo I love Thanksgiving. Some years, though, the prospect of cold turkey sandwiches is just too anti-climactic. It was one of those years when I was looking for a way to use up a large portion of the leftover turkey, and was still wanting something to cook, that I looked up recipes for this simple casserole and started a bit of a family tradition.
There are innumerable variations of this recipe online. The one I use is adapted from one I found on about.com. I originally picked this one because it was the simplest, so it left more room for me to alter it.
The great thing about this dish is that (aside from the pasta and Parmesan) nearly every ingredient is something you're likely to have around for cooking the traditional Thanksgiving meal, anyway.
Turkey Tetrazzini

Ingredients

• 3 to 4 c. cooked turkey


• 8 oz. fine noodles or spaghetti, cooked & drained


• 6 tbsp. butter


• 8 oz. sliced mushrooms


• 1/4 c. all-purpose flour


• 1 c. light cream or half-and-half


• 2 c. chicken or turkey broth
  
• 1/3 c. grated Parmesan cheese


• 1/2 tsp. salt


• salt & pepper


• optional
  
  
  
  • paprika
  
  
  • 1/4 c. dry sherry
  
  
  • 1 c. frozen english peas
  
  
  • 1 c. chopped onion
  
  
  • 4 oz. prosciutto

Preheat oven to 425°.
In skillet melt 2 tbsp. butter over medium-low heat; sautè mushrooms (and onions, if used) until golden.
In a saucepan, melt 4 tbsp. butter; stir in flour & salt. Stir until smooth; add broth and cream. Cook, stirring constantly, until sauce is thickened. Add turkey, cooked mushrooms (onions and sherry if used); heat through. Add peas and prosciutto, if used. Place noodles in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika.
Bake at 425° for 15 to 20 minutes, until golden-brown & delicious.