Instructions: Cook pasta and keep warm. Dice enough leftover cooked turkey to measure 4 cups; mince enough fresh parsley to measure 2 tablespoons. Set the turkey and parsley aside.

Place the 1/2 pound each of button and oyster mushrooms and 4 garlic cloves in a food processor and pulse until very finely chopped, almost pureed. Heat a deep 10-inch skillet over medium heat. Spray with Pam. Add mushrooms and cook, stirring frequently, until the mushrooms release their moisture and then begin to dry, about 3 minutes.

Add the 1/4 cup sherry, increase the heat to high, and boil until reduced by half, about 4 minutes. Add the 1 cup chicken broth and boil about 4 minutes, or until slightly thickened.

Add the 1 cup half and half and simmer, stirring occasionally, for another 4 to 5 minutes, until slightly thickened. Add the 1 tablespoon vinegar and salt and pepper to taste. Stir in the diced turkey and parsley and heat through, stirring occasionally. Serve over pasta.

Serving Ideas : Serve with Broccoli with Smoked Almonds.

NOTES : (Kristin Notes) Original recipe called for using 2 tbsp. butter to cook mushrooms and 1 cup heavy cream instead of half and half. Also, called for sprinkling parsley on top before serving. I think Id taste sauce before adding vinegar.

(Author) The sauce that is made here is called a "stratified" sauce because of the layers of flavor that go in and reduce separately. To make this sauce into a fast pan sauce, simply saute a chicken breast or lamb chop; remove and keep warm. In the same pan, cook the mushrooms, add some sherry or dry white wine, and reduce; then add the cream and reduce it until the sauce coats a spoon. Season to taste and pour over the meat youve cooked. Simple (and stratified), fast, and very tasty.

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