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Turkey Tetrazzini
6 Tablespoons butter
5 Tablespoons flour
1 cups half and half
2 to 2 cups chicken broth
cup white wine
cup shredded Parmesan
pound fresh mushrooms, sliced
8 oz. spaghetti, broken, cooked and drained
3-4 cups slivered cooked turkey

Melt 4 Tablespoons of butter in saucepan. Saute mushrooms just until lightly browned. Remove mushrooms from pan and set aside. Return pan to stove. Melt 2 Tablespoons of butter in saucepan, whisk in flour. Gradually whisk in the broth, cream and wine. Cook and stir until mixture starts to simmer. Simmer for 3 minutes. Stir in cup of the Parmesan into mixture in saucepan. Add the cooked mushrooms, turkey and hot spaghetti to pan. Season to taste with salt and white pepper. Turn into shallow casserole. Spoon the remaining 1 cup of reserved sauce on top. This will keep the casserole moist. Bake in 375 degree oven until bubbling for 15 minutes.