Recipe By : 1912 Fannie Farmers cookbook my changes
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
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8 ounces spaghetti
1/2 cup butter
1/2 pound mushrooms
3 1/2 tablespoons flour
3 cups turkey or chicken stock
1 1/2 cups light cream
3 tablespoons dry sherry
salt and pepper
3 1/2 cups cubed cooked turkey
1 cup peas
1 1/2 cups coarse dry bread crumbs- ½ c Italian ½ cup plain ½ cup parmesan
1/2 cup grated parmesan cheese for cream sauce and ½ cup for crumbs
Cook Spaghetti according to pkg. directions. chop it into 3" lengths. and set it aside.
Melt 2 tbs. of the butter in a nonreactive skillet over medium heat, add the mushrooms, and saute until well browned. Remove and reserve.
Add 3 tbs. more butter to the skillet, stir in the flour, and cook for 2-3 minutes. Slowly stir in the stock and cook, stirring occasionally, until the sauce is slightly thickened and creamy, 15-20 minutes. Stir in the sherry and cream. Stir in 1/2 cup parmesan and the peas and carrots. Add turkey and spaghetti season to taste with salt and white pepper, and reserve.
Heat oven to 375 degrees.
Put in a buttered shallow 2 qt. casserole. Melt remaining butter, mix with bread crumbs and cheese, and spread this topping evenly. Bake until browned and bubbling, about 45 minutes.
Combine half the sauce with the mushrooms and spaghetti and place the mixture in a ring around the sides of the casserole. Combine remaining sauce with turkey and put it in the middle.
Melt remaining butter, mix with bread crumbs and cheese, and spread this topping evenly. Bake until browned and bubbling, about 45 minutes.
I just mix it all together in a casserole and bake no fancy rings