CREAMY TURKEY TETRAZZINI

Serves 6
 
¼ cup unsalted butter plus 1 tablespoon for casserole dish
2 cups mushrooms, sliced
3 tablespoons all-purpose flour
1 cup hot milk
1 cup turkey stock, broth or chicken broth, hot
¼ cup heavy cream, room temperature
1 tablespoon fresh parsley, shredded
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground pepper
3 cups cooked turkey
1 ib. spaghetti, cooked slightly less than al dente and drained
¾ cup shredded Parmesan cheese
¼ cup panko crumbs
Additional parsley for garnish
 

1. Preheat oven to 350º.
2. Use 1 tablespoon of butter to grease the casserole dish.  Set aside
3. Melt ⅛ cup of butter in a large skillet.
4. Add mushrooms and sauté until tender.  Remove mushrooms to a bowl retain as much butter in the skillet as possible.
5. Add the remaining butter to the skillet.  When melted add the flour and whisk until absorbed.
6. Add the hot milk and whisk briskly until well mixed.
7. Gradually add the turkey stock.  Cook stirring constantly, until the sauce comes to a boil.  Remove from the heat; stir in the cream, nutmeg, salt, pepper, parsley and wine.  Fold in the turkey and spaghetti.  Pour into the prepared casserole dish.  Sprinkle with the Parmesan cheese and the panko crumbs.
8. Bake casserole, uncovered, for about 30 minutes.
9. Garnish with remaining parsley and serve hot.