Ingredients for Turkey Tetrazzini

• 275g mushrooms, sliced thin (about 900g )

• 5 matskedar osaltat smör

• 60ml plain flour

• 425ml milk

• 475ml chicken broth

• 60ml dry white wine

• 275g spaghetti

• 450g coarsely chopped cooked turkey, including cooked giblets if desired

• 150g cooked peas

• 100g freshly grated Parmesan

• 80ml fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 60g the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 80g the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 50g Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 191°C. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

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