Turkey Tetrazzini

Preheat oven to 350 F.

• 2 to 3 cups of shredded cooked turkey
• 1 pound spaghetti (or thin spaghetti), cooked and cooled*
• 1 pound fresh mushrooms, sliced and sautéed in butter
• Grated Parmesan cheese

Sauce:

• 3 Tablespoons butter or turkey fat
• 2 Tablespoons flour
• 2 cups turkey broth (or boxed chicken stock)
• 1 cup warmed whipping cream
• 3 Tablespoons dry white wine (not "cooking wine")

Melt the butter and blend in the flour to make a roux.
Add the broth and bring to a boil. Boil the mixture for 3 to 5 minutes (you are trying to cook the flour here--so it's not "floury" in taste).
Remove from heat and add whipping cream and wine.
In casserole dish, layer the spaghetti and the mushrooms.
Make a hole in the center of the spaghetti and add the meat.
Sprinkle the top with Parmesan cheese.

Bake until the casserole is "lightly browned." This takes about 30 minutes, depending on your oven and whether it's gas or electric.


* Cook the spaghetti al dente so it won't be soggy after baking in the casserole.