Turkey Tetrazzini
1/2 cup butter
1/4 cup flour
3 cups chicken broth
1/2 cup sherry
1/2 cup heavy cream
1/2 teaspoon oregano
1/2 cup Parmesan cheese
2 tablespoons olive oil
2 cloves garlic -- minced
1 cup scallions -- sliced
1/4 cup fresh parsley -- chopped
12 ounces mushrooms -- sliced thin
12 ounces spaghetti
2 cups cooked turkey
salt
Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to
2 minutes, but do not brown. Add broth, sherry, cream, and oregano. Cook,
stirring constantly, until sauce comes to a boil. Add 1/4 cup Parmesan
cheese, stirring until melted. Remove from heat and set aside.
Melt remaining butter with oil in skillet. Add garlic, scallions,
parsley, and mushrooms and saute until mushrooms are brown. Remove from
heat. Cook spaghetti according to package directions until al dente. Drain
well.
Combine sauce, mushrooms, spaghetti, and turkey; season with salt to
taste. Pour into greased casserole and sprinkle with remaining cheese.
Bake at 375 degrees for 15 minutes, or until bubbly.