* Exported from MasterCook * Turkey Tetrazzini Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 lb Cooked turkey -- up to 3 lb 3 1/2 c Chicken broth or stock -- - fresh or canned 1 md Onion -- chopped 1/4 ts Pepper Salt Water 16 oz Spaghetti 1/2 c Butter 1/2 lb Mushrooms -- sliced 1 tb Lemon juice 1/2 c All-purpose flour 1/4 ts Ground nutmeg Paprika 1/2 c Dry sherry or broth 1 c Half and half 3 oz Parmesan cheese -- grated Remove meat from bones and discard bones and skin. Cut turkey into chunks. Set aside. After preparing spaghetti as label directs, drain in a colander. Spread it evenly in a greased 13x9" baking dish. Chop onion. In 4 qt saucepan over medium heat, in 2 tb hot butter, cook onion, mushrooms, and lemon juice 5 minutes. Remove to bowl. In same saucepan, melt remaining butter. When hot, stir in flour, 1 tb salt (note suggest you use only 1 ts salt to start. The turkey and broth both have salt already.), pepper, nutmeg, and 1/2 ts paprika until mixture is smooth. Gradually stir in sherry and reserved chicken broth and cook stirring until liquid is thickened. Add half and half, Turkey chunks, and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through. Taste to see if it does need more salt and pepper. Spoon turkey mixture over spaghetti in baking dish. Sprinkle with grated Parmesan cheese and add paprika. Bake in 350°F oven 30 minutes or until spaghetti and turkey mixture are thoroughly heated and surface is golden and bubbly. Formatted by: Barbra - - - - - - - - - - - - - - - - - -