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
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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