Turkey Tetrazzini

• 6 Tbsp. butter or magarine
• 2 Tbsp. olive oil
• 1/2 lb. fresh mushrooms, cleaned and sliced
• 4 Tbsp. flour
• 2 c. chicken broth (I use College Inn)
• 1 c. heavy cream
• 2 Tbsp. sherry
• 3/4 c. grated Parmesan cheese
• 1/8 tsp. ground nutmeg
• 3 c. cubed cooked turkey or chicken
• 1/2 lb. vermicelli, cooked
• 1/4 c. Italian style bread crumbs or more if you like

1. Heat 4 tablespoons butter or margarine and oil in heavy, large saucepan.
2. Add mushrooms; saute 5 minutes.
3. Remove mushrooms with slotted spoon; reserve.
4. Add flour to pan juices; stir to form roux.
5. Cook until bubbly.
6. Slowly add broth; cook until thickened. Remove from heat.
7. Add cream, sherry, Parmesan cheese and nutmeg; stir until cheese melts.
8. Add turkey and mushrooms.
9. Stir well. Combine with cooked spaghetti.
10. Turn into greased 13 x 9-inch pan or 3-quart baking dish.
11. Melt remaining 2 tablespoons butter and toss with bread crumbs.
12. Sprinkle over casserole.
13. Bake at 375u0b0 for 30 minutes.
14. Makes 6 servings.

butter, olive oil, fresh mushrooms, flour, chicken broth, heavy cream, sherry, parmesan cheese, ground nutmeg, chicken, vermicelli, italian style bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528724 (may not work)