Turkey Tetrazzini

• 6 Tbsp. Parkay
• 3 Tbsp. olive oil
• 1/2 lb. fresh mushrooms, cleaned and sliced
• 4 Tbsp. flour
• 2 c. chicken broth
• 1 c. heavy cream
• 2 Tbsp. dry sherry
• 3/4 c. grated Parmesan cheese
• 1/8 tsp. nutmeg
• 3 c. cooked turkey, cubed
• 1/2 lb. pasta, cooked
• 1/4 c. bread crumbs

1. Heat butter and oil in large saucepan.
2. Add mushrooms.
3. Remove with slotted spoon; set aside.
4. Then add flour; form roux (gravy). Slowly add chicken broth; cook until thickened.
5. Remove from heat. Add cream, sherry, nutmeg and Parmesan cheese.
6. Stir until cheese melts.
7. Add turkey and mushrooms.
8. Stir well.
9. Combine with cooked pasta.
10. Put into greased 13 x 9-inch baking dish.
11. Top with bread crumbs; sprinkle paprika.
12. Bake at 350u0b0 for 25 to 30 minutes.

parkay, olive oil, fresh mushrooms, flour, chicken broth, heavy cream, sherry, parmesan cheese, nutmeg, turkey, pasta, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861186 (may not work)