This is an excellent, stick-to-your-ribs meal to enjoy around Thanksgiving time made with turkey leftovers. Another great recipe courtesy of my Mom.
Prep20 min
Cook40 min
Total1 hr
Serves8
Ingredients
| 1 lb | Spaghetti |
| 1/4 cup | Butter |
| 1/2 cup | Enriched Flour |
| 2 1/2 cups | Chicken Broth |
| 2 cup | Light cream |
| 1/4 cup | Cooking sherry |
| 1 dash | Pepper |
| 6 oz | Mushrooms, sliced |
| 1/4 cup | Green pepper, chopped |
| 2 cups | Cooked turkey, diced |
| 1/2 cup | Parmesan cheese, grated |
Directions
- Cook spaghetti in boiling salted water till just tender (don't overcook); drain
- Melt butter
- Blend flour into butter
- Gradually blend broth into mixture
- Add cream
- Heat and stir till mixture thickens
- Add cooking sherry and seasonings
- Divide sauce in half
- Add half of mixture to spaghetti, mushrooms, green pepper
- Place in 11 x 7 x 2 (6 cup) baking pan
- Make a well in center of pan.
- Add turkey and remaining sauce to center well
- Cover with a sprinkle of Parmesan cheese
- Bake at 350° for about 40 minutes or until hot, all ingredients are already cooked.
Substitutions
| Ingredient | Substitute |
|---|---|
| 2 cups Light Cream | 2 cups Milk |
| 1/4 Cup Cooking Sherry | 1/4 Cup White Wine + 1/4 Tsp Brown Sugar to taste |
| 2 Cups Cooked Turkey | 2 Cups Any Meat |
| 1/4 cup Butter | 1/4 cup Margerine |
Suggestions
- Top with 4-6 strips crisp bacon, crumbled
- Top with 1 cup Mozzarella cheese, grated
- Add 6 oz (1 can) Sweet Peas, drained
- Top with a mixture of 1/4 cup melted butter and 1/2 cup breadcrumbs
History
An entry in Wikipedia dates the first occurrence of the recipe in print to Good Housekeeping ca. 1908, where they referenced that it was on the menu at the Knickerbocker hotel in Manhattan. The dish is named after the Italian opera star Luisa Tetrazzini