Turkey Tetrazzini

• 6 ounces dried spaghetti or 6 ounces vermicelli or 6 ounces capellini or 12 ounces fresh linguine
• 1 ounce dried tomatoe (not oil-packed- (8 halves)
• 1 12 cups fresh shiitake mushrooms, stemmed and sliced
• 3 tablespoons margarine or 3 tablespoons butter
• 14 cup all-purpose flour
• 18 teaspoon ground nutmeg
• 1 12 cups half-and-half or 1 12 cups light cream or 1 12 cups milk
• 1 cup chicken broth
• 2 12 cups turkey or 2 12 cups chicken, chopped
• 2 tablespoons dry sherry
• 14 cup parmesan cheese, grated
• 14 cup almonds, sliced

1. In a large saucepan or pasta pot bring 3 quarts of water to boiling.
2. Add pasta.
3. Reduce heat slightly.
4. Boil, uncovered, 10-12 minutes for spaghetti, 5-7 minutes for vermicelli, or capellini, or 1 1/2 - 2 minutes for fresh pasta, or until al dente, stirring occasionally, (or cook according to package directions).
5. Immediately drain.
6. Place dried tomatoes in a small bowl.
7. Add enough hot water to cover; soak for 10-15 minutes, or until softened.
8. Drain and pat dry.
9. Chop tomatoes; set aside.
10. Meanwhile, in a large saucepan cook mushrooms in melted butter or margarine until tender.
11. Stir in flour and nutmeg.
12. Add half-and-half, chopped tomatoes.
13. Add cooked pasta; toss to coat.
14. Transfer to a 2-quart rectangular baking dish.
15. Sprinkle with Parmesan cheese and almonds.
16. Bake in preheated 350F oven for 20 minutes, or until heated through.
17. Serve immediately.

vermicelli, packed, fresh shiitake mushrooms, margarine, flour, ground nutmeg, light cream, chicken broth, turkey, sherry, parmesan cheese, almonds

Taken from www.food.com/recipe/turkey-tetrazzini-340913 (may not work)