Turkey Tetrazzini recipe

Ingredients:

• 1 16 oz packaged uncooked spaghetti
• ½ c butter
• ½ all purpose flour
• 3 cups chicken or turkey broth
• 2 c milk
• 1 ¾ c Parmesan cheese
• 4 c. chopped or shredded cooked turkey
• 2 tbsp lemon juice
• Salt and pepper to taste
• 1/3 c. breadcrumbs
• 12 ounces sliced mushrooms (apr. 4 cups)
• 1 c. peas
• ¼ c dry sherry or dry white table wine

Directions:

1. Boil pasta according to instructions on package, drain and set aside. Preheat oven to 375 degrees F.

2. In medium saucepan cook mushrooms in 3 tbsp of butter of medium heat, stirring. Cook until mushrooms are tender and all liquid has evaporated, approximately 5 to 10 minutes. Set aside.

3. In a large, heavy saucepan melt ¼ c. butter. Whisk in flour and cook over low heat, stirring constantly for 3 minutes. Slowly whisk in milk, until creamy. Add broth and sherry or wine, and bring to a simmer. Cook over low heat, stirring constantly for approximately 5 minutes.

4. Add peas, mushrooms, and turkey cook for an additional 5 minutes.

5. In large bowl combine pasta and sauce. Stir in 1 ½ c. Parmesan cheese and lemon juice. Season to taste with salt and pepper. Transfer mixture to a greased 3-quart casserole dish. Top with remaining Parmesan cheese and bread crumbs, and dot with the remaining butter.

6. Bake in middle rack of oven for 30-40 minutes, or until bubbling. The top should be crispy and golden.

Author: Catherine Herzog.

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