Turkey, Chicken or Shrimp Tetrazzini

Recipe courtesty of Rose Hardy of Newport, a member of Carteret-Craven EC. Recipe works with either turkey, chicken, or shrimp.

8 oz. thin spaghetti
2 Tbsp. all-purpose flour
3 Tbsp. butter or margarine
1/4 tsp. cayenne or black pepper
1 tsp. salt
2 cups chicken broth
3/4 cup half & half
2 cups cooked diced turkey
3/4 cup Parmesan cheese
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
1/2 lb. sliced mushrooms
1/4 cup Parmesan cheese

Cook pasta al dente according to package directions.

While water is heating for pasta, in a small skillet melt 1 Tbsp. butter, stir in lemon juice, add mushrooms and sauté until the juice cooks off. Set aside.

While pasta is cooking, heat the 3 Tbsp. butter in a saucepan; add flour. Cook for a few minutes, stirring. Add pepper and salt; slowly stir in broth.

Bring to a boil and simmer until slightly thickened. Stir in cream, turkey and 3/4 cup cheese.

Drain pasta and combine with cream mixture.

Place half in a shallow baking dish. Spread mushrooms over pasta, reserving some for garnish. Top with remainder of pasta mixture.

Sprinkle with 1/4 cup cheese and reserved mushrooms.

Bake at 375 F for 20 minutes or until bubbly and lightly browned. Let sit 5 minutes before serving to thicken slightly.

Notes from the cook: I have used chicken or shrimp with this recipe, sometimes combining the turkey or chicken with the shrimp in the same dish. I also use a combination of mozzarella/parmesan cheese and increase the amount to a cup and 3/4. I substitute 2 small cans of mushrooms, well drained, instead of the 1/2 lb. fresh. I also break the pasta into thirds as I drop it into the water.

Yield: 6-8 servings.