Turkey Tetrazzini

1/2 lb. spaghetti                                 1 c. light cream

1/4 lb. fresh mushrooms                   2 Tbsp. sherry

5 Tbsp. butter                                   1 lb. diced turkey

1/3 c. flour                                          1/2 c. grated Parmesan

2 c. turkey broth or                          salt

chicken consommé pepper

First, you cook the spaghetti the way the package tells you to. Now slice the mushrooms and sauté them in a bit of the butter till they’re light brown. Then you make the cream sauce: blend the rest of the butter with the flour in the top of a double boiler, add the turkey broth, and cook it, stirring, till it’s smooth and thick. Add the cream, salt, pepper, and sherry. Now divide the sauce in half. In one half put the turkey meat, and in the other half put the mushrooms and cooked spaghetti. Put the spaghetti-mushroom half in a greased casserole and make a hole in it. Into the hole pour the turkey half. Top it with the Parmesan and bake, uncovered, at 400° for 20 minutes. Serves 5 to 6.

Taken from The Compleat I Hate to Cook Book.

Kris Trevits

Glover, VT