Turkey Tetrazzini

Ingredients

• 10 ounces mushrooms, sliced thin (about 4 cups)
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 3/4 cups milk
• 2 cups chicken broth
• 1/4 cup dry white wine
• 10 ounces spaghetti
• 3 cups coarsely chopped cooked turkey, including cooked giblets if desired
• 1 cup cooked peas
• 2/3 cup freshly grated parmesan cheese
• 1/3 cup fine fresh breadcrumb

Directions

1. 1

   In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated,

2. 2

   Stir in the flour, and cook the mixture over low heat, stirring for 3 minutes.

3. 3

   Add in a stream, the milk, the broth and the wine, stirring , bring the mixture to a boil, stirring and simmer the sauce for 5 minutes.

4. 4

   In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.

5. 5

   n a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste,.

6. 6

   Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole.

7. 7

   In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste,

8. 8

   Sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

9. 9

   The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.

10. 10

    Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden.