Turkey and Pasta with Truffle Oil
1/2 stick butter
8 ounces mushroom of choice (sliced)
1 cup onions, finely chopped
4 toes garlic, finely chopped
2 cups heavy cream
1 tsp Joe’s Stuff ( or taste)
4 cups turkey left overs, roughly chopped
1/4 cup sun-dried tomatoes rehydrate and slice thinly
1/4 bunch parsley, finely chopped
1/4 bunch, finely chopped
Few drops truffle oil (or 1/4 cup, cream sherry)
Cooked pasta

In a large skillet melt the butter over a medium fire
Saute mushrooms until brown remove and set aside
Saute chopped onions until translucent
Add garlic and saute for an additional two minutes
Add cream and seasoning, continue cooking until sauce reduces enough to coat the back of a spoon
Return mushrooms to pan, add turkey, sun dried tomatoes and parsley
Blend and cook until hot.
At the very end add a few drops of truffle oil to taste ( A LITTLE GOES A LONG LONG WAY)
Put pasta in the pot to heat up, mix well
When serving sprinkle with green onions on top.