Turkey Tetrazzini
Bubba Durand

June Cleaver would be so proud...

8 ounces spaghetti, broken into 3" lengths
4 T butter
8 ounces fresh mushrooms, sliced or chopped
1/4 cup dry white wine
1/2 cup chopped onion
1/4 cup chopped red bell peppers (or any color or a mix of several colors)
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. But it's good.)
1/4 cup dry sherry + 1/4 cup white wine (add at the last minute)
1/4 cup grated parmesan cheese
1 t Worcestershire sauce
2 t lemon juice
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)(or use panko)
1 T butter, melted
1/4 cup grated parmesan cheese
1/4 cup (2 ounces) shredded gruyere or 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 1/4 cup 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, 1/4 cup parmesan, 1/4 cup sherry, 1/4 cup white wine, Worcestershire sauce, lemon juice, 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