Turkey Tetrazzini

Now that Thanksgiving is over, it is time for leftovers.  And, for me, the best of the best is Mary Ann's Turkey Tetrazzini.  I am not a lover of casseroles, but I could consume a full dish is this stuff at any time of year.  This recipe serves 6 people unless I am invited at which point it serves me and a friend.  Enjoy.

Ingredients

1. 1/4 cup butter
2. 1/4 cup Gold Metal Flour
3. 1/2 teas. salt
4. 1/4 teas. pepper
5. 1 cup chicken broth
6. 1 cup whipping cream
7. 2 TB Sherry
8. 1 package (7 oz.) Angel Hair Pasta cooked and drained
9. 2 cups cubed, cooked turkey (you can substitute chicken for Chicken Tetrazzini)
10. 1 pound of fresh sliced mushrooms
11. 1/2 cup fresh graded Parmesan cheese

Procedure

1. Heat oven to 350 degrees
2. Melt butter in large saucepan over low heat
3. Blend in flour and seasonings
4. Cook over low heat, stirring until mixture is smooth and bubbly
5. Remove from heat
6. Stir in broth and cream
7. Heat to boiling, stirring constantly
8. Boil and stir for 1 minute
9. Stir in wine, pasta, turkey and mushrooms
10. Pour mixture into ungreased 2-quart casserole
11. Sprinkle with Parmesan cheese
12. Bake uncovered for 30 minutes, or until bubbly
13. To brown, place briefly under broiler