Turkey Tetrazzini

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
1/4 cup	15g / 0.5oz	Flour
3 cups	711ml	Chicken broth
1/2 cup	118ml	Sherry
1/2 cup	118ml	Heavy cream
1/2 teaspoon	2.5ml	Oregano
1/2 cup	73g / 2.6oz	Parmesan cheese
2 tablespoons	30ml	Olive oil
2		Garlic - minced
1 cup	237ml	Scallions - sliced
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
12 oz	340g	Mushrooms - sliced thin
12 oz	340g	Spaghetti
2 cups	474ml	Cooked turkey
		Salt

Recipe Instructions

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. Remove from heat and set aside.

Melt remaining butter with oil in skillet. Add garlic, scallions, parsley, and mushrooms and sauteeuntil 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 375F for 15 minutes, or until bubbly.

Source:
Elizabeth Powell

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