1 pound fettuccine, cooked according to package directions (do not overcook)
1 pound fresh spinach, washed, stems removed, chopped
5 Tablespoons olive oil
1/2 cup half & half
1 cup Parmesan cheese, grated
1 bunch leeks, white part only, washed thoroughly and chopped
1/4 pound mushrooms, sliced
2 cups cooked leftover turkey, cubed
1 (15 ounce) container ricotta cheese
1 cup white wine
2 teaspoons tarragon
2 teaspoons GOLDEN BLOSSOM HONEY
salt and pepper to taste
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
In a large bowl, toss fettuccine and spinach with 2 tablespoons olive oil. Add half & half and 1/2 cup of Parmesan cheese. Toss well.
Heat remaining 3 tablespoons of oil in a large frying pan over medium-high heat. Stir in leeks and cook for 3 minutes. Add mushrooms. Cook an additional 3 minutes. Stir in turkey, ricotta cheese, wine, tarragon and honey, salt and pepper to taste. Blend well and heat through.
In a very large dish (such as broiler pan) arrange fettuccine mixture around the edges. Pour turkey mixture in center. Sprinkle remaining 1/2 cup of Parmesan cheese over the top of the casserole. Cover tightly with foil.
Bake for 15 minutes or until heated thoroughly. If prepared in advance and refrigerated, heat about 30 minutes.