Turkey Tetrazzini

A "Tetrazzini" is an American casserole named for Italian soprano Luisa Tetrazzini (1871-1940), who lived in the United States in the early twentieth century. Recipes vary, but Tetrazzinis usually include mushrooms, cream, Parmesan cheese, and cooked spaghetti. Chicken, ham, shrimp, and tuna have all lent their names to the dish. This one is a great way to use some of that leftover Thanksgiving turkey.
　

TURKEY TETRAZZINI

8 oz. thin spaghetti,                                4 Tbs. butter
   broken into 3-inch pieces                    3 Tbs. flour
½ lb. fresh mushrooms, sliced              1 13 oz. can chicken broth
1 clove garlic, crushed                            1 cup light cream
1 Tbs. chopped onion                              ½ cup dry white wine or vermouth
2 Tbs. chopped parsley                            Salt and pepper
2 Tbs. olive oil                                          Grated Parmesan cheese
1 tsp. lemon juice                                     Bread crumbs
3 cups diced cooked turkey

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Cook pasta in 3 quarts boiling salted water for 7 minutes; drain and turn into a buttered shallow baking dish. Sauté mushrooms, garlic, onion and parsley in hot olive oil for 3 minutes; sprinkle with lemon juice. Toss and arrange over noodles. Cover with diced turkey. Sprinkle with salt and pepper to taste. Heat butter in the same skillet; blend in flour and then the broth, stirring over medium heat until thickened. Reduce heat and gradually blend in cream and wine. Season to taste with salt and pepper and pour over turkey. Sprinkle a layer of cheese and bread crumbs on top. Bake at 350 for 25 minutes, until bubbling hot and golden brown. Makes 4 servings.