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(Serves 4-6)

10 oz. muchrooms, sliced thin
5 Tbsp. unsalted butter
1/4 c. all purpose flour
1 3/4 c. milk
2 c. chicken broth
1/4 c. white wine
10 oz. spaghetti
3 c. coarsely chopped cooked turkey, including giblets if you wish
1 c. cooked peas
2/3 c. freshly grated Parmesan
1/3 c. fine fresh bread crumbs

In a large heavy saucepan, cook the mushrooms in 1/4 c. of the
butter over moderate heat. Continue stirring until most of the
liquid given off by the mushrooms has evaporated. Stir in flour
and cook over low heat, stirring, for 3 minutes. Add in a stream
the milk, the broth, and the wine, stirring. Bring the mixture to
a boil, stirring, and simmer the sauce for 5 minutes.

In a kettle of boiling salted water, cook the spaghetti until it is
al dente and drain it well.

In a large bowl, combine the spaghetti, mushroom sauce, turkey,
peas, and salt and pepper to taste. Stir in 1/3 c. of Parmesan and
transfer the mixture to a buttered shallow 3 qt. casserole.

In a small bowl, combine well the remaining 1/3 c. Parmesan, bread
crumbs, and salt and pepper to taste. Sprnkle the mixture evenly
over the tetrazzini, and dot the top with the remaining butter, cut
into bits.

Bake in the middle of a preheated 375 degrees oven for 30-40 minutes, or
until it is bubbling and the top is golden.

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