Turkey Tetrazzini
Bubba Durand

June Cleaver would be so proud...

8 ounce spaghetti, broken into 3" lengths
4 tablespoons butter
8 ounces fresh mushrooms, sliced or chopped
1/4 cup dry white wine
1/2 cup chopped onion
1/4 cup chopped bell peppers, any color or a mix of several
1/4 cup chopped celery
1 can cream of mushroom soup
1 cup turkey broth (or chicken)
1/4 cup heavy cream (optional - you can skip this)
1/4 cup dry sherry
1/4 cup grated parmesan cheese
1 teaspoon Worcestershire sauce
2 cups shredded, cooked turkey, white or dark meat, or a mix (I use the dark meat)
salt and pepper, to taste

For the topping:
2 slices of bread (use sourdough if you have it)
1 tablespoon butter, melted
1/4 cup grated parmesan cheese
1/4 cup shredded gruyere Cheddar cheese

TOPPING:
Grind the bread into fine bread crumbs in a food processor.
Transfer the crumbs to a small bowl and toss with melted butter.
Stir in the grated parmesan cheese and the gruyere.
Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain and set aside.

Preheat oven to 375.

Saute mushrooms in half of the butter with with a pinch of salt until liquid cooks off and mushrooms are well-browned.
Add white wine and let cook until dry. Set aside.

Cook the onion, celery and bell pepper in remaining butter until tender.
Stir in mushrooms, cream of mushroom soup, turkey broth, and cream.
Cook, stirring, until heated through.
Stir in pasta, parmesan, sherry, Worcestershire sauce, and turkey.
Add salt and pepper to taste.
Mix well and transfer mixture to a lightly greased baking dish.

Sprinkle with topping and bake in preheated oven for 25 to 35 minutes, or until heated through and topping is golden brown.



The Johnson Family Cookbook