Make-Ahead Turkey Tetrazzini

 


Ingredients

  • 8
    oz. uncooked spaghetti
  • 1/4
    cup margarine or butter
  • 2
    cups sliced fresh mushrooms
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 2
    cups Progresso™ chicken broth
  • 3/4
    cup half-and-half
  • 1
    to 3 tablespoons dry sherry, if desired
  • 1/4
    cup chopped fresh parsley
  • 1
    teaspoon salt
  • 1/8
    teaspoon nutmeg
  • Dash pepper
  • 3
    cups cubed cooked turkey
  • 1/2
    cup grated Parmesan cheese
  • Chopped fresh parsley, if desired

  • Steps

1 Cook spaghetti as directed on package. Drain.

    2 Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.

      3 Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.

      4 Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.

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