Turkey Tetrazzini

• 4 Tbsp. butter or margarine
• 3 Tbsp. olive oil
• 1/2 lb. mushrooms, sliced
• 4 Tbsp. flour
• 3 c. cooked turkey, cubed
• 1/2 lb. spaghetti or vermicelli, cooked
• 2 c. chicken broth
• 1 c. heavy cream
• 2 Tbsp. sherry
• 3/4 c. Parmesan cheese, grated
• 1/8 tsp. nutmeg
• 2 Tbsp. butter or margarine
• 1/4 c. seasoned bread crumbs

1. In a large saucepan, heat butter and oil.
2. Add mushrooms and saute 5 minutes.
3. Remove mushrooms and reserve.
4. Add flour to pan juice and stir to form soup.
5. Cook until bubbly.
6. Slowly add broth and cook until thickened.
7. Remove from heat.
8. Add cream, sherry, Parmesan cheese and nutmeg; stir until cheese melts.
9. Add turkey and reserved mushrooms.
10. Stir well.
11. Combine with spaghetti and turn into a greased 13 x 9 x 2-inch pan or 3-quart casserole. Melt 2 tablespoons butter and toss with bread crumbs.
12. Sprinkle over casserole.
13. Bake at 375u0b0 for 25 minutes.

butter, olive oil, mushrooms, flour, turkey, vermicelli, chicken broth, heavy cream, sherry, parmesan cheese, nutmeg, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473976 (may not work)