turkey tetrazzini

topping
breadcrumbs made from 2 crusts
1/4 c grated Parmesan regianno
1 tbs butter melted
salt and pepper

small box spaghetti
kg mushrooms sliced
2 med onions sliced
1 tbs butter 1 tbs canola oil
4-6 cloves garlic
1 tbs fresh thyme
nutmeg grated (just a dash)
2 tbs flour
2 cups low sodium chicken broth
1 can evapourated milk 2%
1/4 c dry sherry
1/2 c grated parmesan cheese
1 tbs lemon juice
2 cups frozen peas thawed
2 cups turkey meat shredded or diced
salt and pepper

combine melted butter and bread crumbs spread over baking sheet and toast in 350F oven for 10 to 15 min. allow to cool 10 min combine with grated parmesan salt and pepper. set aside
break pasta in half and cook til 2 minutes before al dente in boiling uncovered salted water according to package directions. reserve 1/3 cup of cooking water. drain pasta and return to pot with reserved water and cover. meanwhile heat canola oil saute mushrooms and onions til soft and mushrooms given up most of liquid transfer to bowl. turn heat to med low and melt 1 tbs butter when foaming subsides add flour whisking constantly cook til golden brown slowly add in stock again whisking after each addition. add in evapourated milk whisking constantly. turn up heat to med high and allow to simmer til it thickens about 4-5 minutes. off heat whisk in sherry, lemon juice and parmesan cheese add seasonings. combine spagetti sauted veg, sauce, peas and meat in large bowl and transfer to buttered 13 x9 baking dish. top with breadcrumbs and bake in 450 F oven for 12-15 min till bubbly

Serving Size: 8 3x4" squares

Number of Servings: 8

Recipe submitted by SparkPeople user LOOSELIPSH.