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Leftover Thanksgiving gobbler makes the dish a hit! If this creamy and delicious casserole isn't already a tradition in your family for using up leftover cooked turkey, it soon will be!
Turkey Tetrazzini
- 3/4 pound spaghetti, cooked according to package directions
- 6 tablespoons butter
- 1/2 pound mushrooms, sliced
- 4 cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup sherry
- Freshly grated nutmeg to taste
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- Prepare spaghetti and place in large bowl. Grease a 13 x 9 x 2-inch baking pan; set aside.
- Meanwhile, in a large saucepan melt 2 tablespoons butter over medium heat and cook the mushrooms, stirring, until they are softened; transfer to bowl with the cooked spaghetti.
- In the saucepan, melt the remaining 4 tablespoons butter over medium heat, add the flour and cook, stirring, 2 minutes. Stir in the chicken broth, cream and sherry. Bring the sauce to a boil, stirring, and simmer for 5 minutes. Remove from heat and add the turkey; season with nutmeg, salt and pepper.
- Stir the sauce into the mushroom/spaghetti mixture and transfer to the prepared baking pan. Sprinkle with the Parmesan and bake in the middle of a preheated 350*F (175*F) oven for 25 to 30 minutes or until it golden brown.
Serves 6.
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