Turkey Tetrazzini **

Jacquie Daniels

I have made this with leftover turkey from Thanksgiving for many years, but when I don't have any turkey I use chicken.

1 (12 oz.) pkg. spaghetti                                         
1/4 cup butter                                           
8 oz. fresh mushrooms, sliced                  
3 Tbsp. flour                                                  
2 cups chicken broth                                 
3/4 cup heavy cream                                
1 Tbsp. fresh Italian parsley, chopped
1/2 tsp. salt
1/8 tsp. nutmeg
Dash pepper
3 cups cooked turkey, chopped
3/4 cup parmigiana-reggiano, grated
1 Tbsp. fresh Italian parsley, chopped

Cook spaghetti according to package directions, drain, rinse with warm water and cover to keep warm. In large saucepan melt butter over medium heat. Add mushrooms and cook until tender, stirring occasionally. Stir in flour, cook and stir one minute, until smooth and bubbly. Gradually stir in chicken broth. Cook and stir over medium heat until slightly thickened. Remove from heat.

Add cream, 1 Tbsp. parsley, salt, pepper and nutmeg. Mix well. Add chicken and spaghetti, toss to combine. Spoon into ungreased 9 x 13 baking dish. Sprinkle with parmigiana-reggiano cheese.
Bake at 350 degrees for 30 minutes. Garnish with 1 Tbsp. Italian parsley.