Leftover Turkey with Fettuccine and Brandied Mushrooms [RECIPE]

If you’ve got leftover turkey that just won't go away and you're tired of eating sandwich after sandwich, this recipe will no doubt re-invent your Thanksgiving turkey into something much easier to swallow and is something I make every year.

Fettuccine with Turkey and Brandied Mushrooms

Ingredients:
1 tablespoon cooking oil
1 pound turkey pieces
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons butter
2 scallions white bulbs and green tops chopped separately
1 pound mushrooms, cut into thin slices
1/3 cup brandy (or if you don't have brandy, you can use apple juice like I did)
1 cup canned low-sodium chicken broth
1/2 pound fettuccine
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Directions:
In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with 1/4 teaspoon each of the salt and pepper. Cook until turkey is warmed all the way through.

Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper.

Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.

In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Top with the parsley.