Here's Chef Johnny Vee's Southwestern spin on a classic turley leftover dish:

TURKEY TETRAZZINI SANTA FE
(Serves 6)

1/4 cup butter
1/4 cup flour
2-2/3 cups chicken stock
1/4 cup dry Sherry
1 cup heavy cream
1-1/2 teaspoons salt (or to taste)
1 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
3 cups coarsely chopped cooked turkey
1/2 pound mushrooms, cleaned and sliced
1/2 cup roasted, peeled, seeded and chopped New Mexico green chiles (or equal amount canned or frozen, drained)
1 pound penne pasta, cooked al dente (not too soft) and drained
1/3 cup fine dry bread crumbs

Preheat oven to 350 degrees.

Melt butter in a large pot and whisk in flour. Allow roux to cook for a few minutes over medium heat, stirring constantly, until it turns golden yellow. Slowly whisk in stock, Sherry, cream, salt and pepper.

Gently fold in Parmesan, turkey, mushrooms and green chiles. Allow mixture to simmer until cheese is completely melted.

Place cooked penne in bottom of a buttered 9x13x2-inch baking dish and top with turkey mixture. Scatter bread crumbs over dish and bake at 350 degrees for 30 minutes, or until casserole is bubbling and nicely browned.

Serve immediately.