Quick Turkey Tetrazzini

By AnneS

Ingredients

• 10 oz mushrooms, sliced thin (about 4 cups)
• 5 Tablespoons unsalted butter
• 1/4 cup flour
• 1 3/4 cup milk
• 2 cups chicken broth
• 1/4 cup white wine
• 10 oz spaghetti
• 3 cups cooked turkey, chopped
• 1 cup cooked peas
• 2/3 cup Parmesan cheese, grated
• 1/3 cup fresh bread crumbs

Preparation

Step 1

In a large heavy saucepan, cook the mushrooms in 1/4 of the butter over moderate heat, stirring until most of the liquid they give off has evaporated. Stir in the flour and cook the mixture over low heat, stirring for 3 minutes. Add in a stream the milk, the broth, the wine, stirring. Bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes.

In a pot of boiling, salted water, cook the spaghetti until it is al dente, and drain it well. In a large bowl, combine well the spaghetti, the mushroom sauce, the turkey, the peas, salt and pepper to taste. Stir in 1/3 cup Parmesan, and transfer the mixture to a buttered, shallow, 3-quart casserole dish. In a small bowl, combine the remaining 1/3 cup Parmesan, bread crumbs and salt and pepper to taste. Sprinkle the mixture over the tetrazzini and dot the top with remaining 1 Tablespoon butter, cut into bits.

Bake in 375 degree oven for 30-40 minutes.