Smoked Turkey Casserole

Ingredients

• 1 cup dry rotini pasta
• 2 quarts water
• salt
• 2 cups leftover turkey (preferably smoked)
• 2 garlic cloves, smashed & finely chopped
• 1 cup onion, sliced and cut in half
• 4 green onions, coarsely chopped
• 1/2 cup celery, sliced
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1/4 cup dry white wine
• 1/2-1 cup frozen peas
• 1/2 teaspoon poultry seasoning or bell's seasoning
• 1/4 cup chopped parsley
• 1 pinch hot red pepper
• salt & pepper
• more olive oil, use a high quality extra virgin

Directions

1. 1

   Cook pasta in boiling salted water until al dente. Drain, do not rinse set aside.

2. 2

   Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes.

3. 3

   Add mushrooms, cook until liquid has evaporated.

4. 4

   Add wine to deglaze the pan.

5. 5

   Add frozen peas, seasoning, parsley, red pepper, salt & pepper. Cook an additional 2 minutes.

6. 6

   Add turkey and pasta, cook until heated through. Adjust seasoning.

7. 7

   Drizzle high quality olive oil over dish to taste before serving. (Or leave it out if you do not want the extra fat/calories).