Title: Turkey Tetrazzini
Categories: Pasta Poultry Casserole Main
Yield: 4 Servings
| 1/2 | | Cup Butter |
| 1/4 | | Cup Flour |
| 3 | | Cup Chicken broth |
| 1/2 | | Cup Sherry |
| 1/2 | | Cup Heavy cream |
| 1/2 | | Tsp Oregano |
| 1/2 | | Cup Parmesan cheese |
| 2 | | Tbsp Olive oil |
| 2 | cl | Garlic; minced |
| 1 | | Cup Scallions; sliced |
| 1/4 | | Cup Fresh parsley; chopped |
| 12 | oz | Mushrooms; sliced thin |
| 12 | oz | Spaghetti |
| 2 | | Cup Cooked turkey |
| | | Salt |
Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2
minutes, but do not brown. Add broth, sherry, cream, and oregano. Cook,
stirring constantly, until sauce comes to a boil. Add 1/4 cup Parmesan
cheese, stirring until melted. Melt remaining butter with oil in skillet.
Add garlic, scallions, parsley, and mushrooms and saute until mushrooms are
brown. Remove from heat. Cook spaghetti according to package directions
until al dente. Drain well. Combine sauce, mushrooms, spaghetti, and
turkey; season with salt to taste. Pour into greased casserole and sprinkle
with remaining cheese. Bake at 375 degrees for 15 minutes, or until bubbly.