Turkey Tetrazzini

From Shirley Evans

5 Tbsp. butter, divided
1/4 c. flour
1 (10-3/4 oz.) can chicken broth
1-1/4 c. whole milk
1/4 c. white wine
1/2 lb. fresh mushrooms, thickly sliced
1/2 lb. spaghetti
2 to 3 c. diced cooked turkey
salt and pepper to taste
3 Tbsp. freshly grated Parmesan cheese

Bring a pot of water to boil for the spaghetti.

Melt 3 Tbsp. of the butter in a large saucepan over medium heat. Add the flour and heat, stirring, about 1 minutes. Stir in the chicken broth, a bit at a time at first, stirring each time until the liquid is fully incorporated, but adding larger amounts at each addition. Cook and stir until thickened. Over low heat, stir in the milk and wine. Cook, stirring, 2 minutes. Remove from heat.

Preheat the oven to 350 degrees. Lightly grease a 2-1/2 quart casserole or a 9 by 13-inch baking dish. Stir the spaghetti into the boiling water and cook and drain according to package directions.

Meanwhile, saute the mushrooms in 1 Tbsp. butter and stir them with the cubed turkey in the sauce. Add the spaghetti to the sauce, season with salt and pepper, stir well and pour into the prepared dish. Melt the remaining tablespoon of butter, stir in the bread crumbs and Parmesan to moisten evenly, and sprinkle over the turkey. Bake for about 30 minutes, until bubbly and crumbs are lightly browned.