ingredients 2 – 9 oz. Packages cheese and or mushroom tortellini, in refrigerated section*
16 oz. Monterey Jack cheese, shredded**
1 t. butter
4 c. chopped leftover turkey
1 – 15 oz. can of marinated artichoke hearts or bottoms, optional
1 c. chopped onion
4 c. leftover turkey gravy
2 t. sugar
12 oz. Mushrooms, sliced
1 c. sour cream
2 T. pesto
¼ c. vermouth, sherry or white wine
 
TURKEY AND MUSHROOM TORTELLINI
Courtesy of Karen Pfeifer

"After I graduated from culinary school a decade ago, a very good friend,
Susannah, was my champion. She hired me for every bridal and baby
shower she hosted. This was the first of many recipes she wanted me
to create. Over the years I have tweaked it, and she now calls it my recipe."
   
Method

Cook tortellini in boiling water for two minutes, drain and rinse in cold water. Place in lightly greased 9x13 pan. Sprinkle 4 oz. of cheese in pan over tortellini. Place chopped or shredded turkey over tortellini. Melt butter in sauté pan and add mushrooms and onions and sauté until onions are translucent. Deglaze with vermouth. Slowly add gravy to warm. Add remaining cheese and continue to heat and stirring until melted. Add sour cream and pesto and blend well. Pour mixture over the tortellini and cheese. This can be made a day or two day ahead. Remove from fridge ½ hour or so before baking. Bake for 45 minutes at 350°. Serves 10.

I have also grilled, then sliced chicken. I also add sliced, marinated artichoke crowns and roasted red peppers after the cheese and before adding the mixture to the tortelinis.

* I use the tri-color tortellini from Sam’s Club. 1 double package will be sufficient for 20 people.

**You can also use a Monterey Jack/Cheddar cheese combo.