Recipe ingredients
- 1 1/2 teaspoons salt
- 1 pound dry spaghetti
- 8 tablespoons butter
- 6 tablespoons flour
- 2 cups turkey or chicken broth
- 1 cup milk
- 2 tablespoons sherry (optional)
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 bunch scallions
- 1 pound fresh mushrooms
- 4 ounces canned pimento
- 4 cups diced cooked turkey or chicken
Recipe method
- Preheat oven to 375 degrees F. Grease a 9 x 13-inch baking pan or similarly shaped casserole.
- Combine 4 quarts of water and 1 teaspoon salt in a large pot.
- Bring to a boil over high heat and add spaghetti. Cook until barely tender, then drain well.
- Meanwhile, melt 6 tablespoons butter in a saucepan over medium heat. Add flour and stir to blend.
- Add broth, stirring to prevent lumps. When the mixture is thick, add milk, sherry, 3/4 cup cheese, pepper and remaining salt.
- Cook another minute or so to heat through, then remove from the burner and set aside.
- Trim onions of their roots and green leaves. Mince the onions and slice the mushrooms.
- Melt remaining 2 tablespoons butter in skillet and add onions. Cook 1 minute over medium heat.
- Increase heat to high and add mushrooms. Stir about 3 minutes, until mushrooms are glistening. Add them to the sauce.
- Toss spaghetti, sauce, pimento and turkey. Spread in prepared pan and sprinkle with remaining cheese.
- Bake for 20 minutes until it is heated through and bubbly.
Other pasta recipes:
Turkey tetrazzini recipe
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