Julie's Turkey Tetrazzini
- 12 lb spaghetti, cooked drained and rinsed with cold water
- 5 tablespoons unsalted butter
- 1 tablespoon shallot, minced,
- 34 lb mushroom, sliced,
- 14 cup flour
- 2 cups milk
- 2 tablespoons dry sherry
- 12 teaspoon salt
- 14 teaspoon pepper
- 23 cup parmesan cheese, grated, fresh,
- 3 cups cubed cooked turkey
- 12 cup breadcrumbs
DirectionsIn a large skillet, melt 4 tablespoons of the butter.
Add shallot and cook over medium heat until soft, 1 minute.
Add mushrooms and cook until they begin to brown, 5 minutes.
Sprinkle with flour and stir for 1 minute.
Stir in milk, sherry, salt and pepper.
Bring to a simmer then reduce to low, cooking until thickened, 3 minutes.
Remove sauce from heat and stir in 1/3 cup of parmesan and the turkey.
Pour over pasta in a baking dish and sprinkle with the bread crumbs and remaining parmesan.
Dot the top with remaining butter cut into tiny pieces.
Bake until golden brown and crusty, 20 minutes.