Turkey Tetrazzini

• 6 Tbsp. margarine
• 3 Tbsp. oil
• 1/2 lb. fresh sliced mushrooms
• 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
• 1/2 lb. cooked and drained vermicelli or spaghetti
• 1/4 c. Italian bread crumbs

1. Heat 4 tablespoons margarine and oil in large saucepan.
2. Add mushrooms; saute 5 minutes.
3. Remove mushrooms and add flour to juice.
4. Stir for roux.
5. Cook until bubbly.
6. Slowly add broth and cook until thick.
7. Remove from heat and add cream, sherry, Parmesan and nutmeg.
8. Stir until cheese melts.
9. Add turkey and mushrooms.
10. Stir well.
11. Combine with noodles and pour into "Pammed" casserole dish.
12. Melt 2 tablespoons margarine and toss with bread crumbs.
13. Sprinkle over top of casserole.
14. Bake at 375u0b0 for 30 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800183 (may not work)