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From: walsh@ihuxi.UUCP (B. Walsh)
Newsgroups: net.cooks
Subject: Turkey Tetrazzini
Message-ID: <704@ihuxi.UUCP>
Date: Tue, 29-Nov-83 15:00:27 EST
Article-I.D.: ihuxi.704
Posted: Tue Nov 29 15:00:27 1983
Date-Received: Thu, 1-Dec-83 03:13:03 EST
Organization: AT&T Bell Labs, Naperville, Il
Lines: 27

Here's something good for all that leftover turkey:

 8 oz. uncooked spaghetti
 1 cup light cream or evaporated milk
 1 cup fresh or canned mushrooms, slicced
 2 cups chicken broth or bouillon
 4 Tbls. butter or margarine
 2 tsp. flour
 3 cups cooked turkey, diced
 3 tsp. sherry (optional)
 1/2 tsp. nutmeg
 1 tsp. salt
 1/8 tsp. pepper
 2 stalks celery, chopped (optional)
 1/4 cup Parmesan cheese

Preheat oven to 375. Grease a 9X13 or 8X12 pan. 
Cook spaghetti as directed on the package. Drain. Melt 2 tbls. butter
in a frypan; add mushrooms and celery and cook until tender. Add to the
cooked spaghetti. Melt remaining 2 tbls. butter in frypan and add flour.
Blend until smooth; pour in chicken broth and cook, stirring constantly
until thickened and boiling. Remove from heat and add cream, sherry, 
salt, spices and turkey. Spread spaghetti mixture in pan; pour turkey
mixture on top. Sprinkle with Parmesan cheese and bake, uncovered, for
30 minutes or until bubbly.

B. Walsh