Turkey Tetrazzini - cooking recipe

Ingredients

16 ounces spaghetti, uncooked
3 tablespoons olive oil
1 (8 ounce) package fresh mushrooms, sliced
4 tablespoons butter
1/4 cup flour
2 cups chicken broth or 2 cups turkey broth
1 cup heavy cream (may use evaporated milk)
3/4 cup freshly grated parmesan cheese
2 tablespoons dry white wine
3 cups chopped cooked turkey or 3 cups chicken
2 tablespoons butter
1/4 cup soft breadcrumbs
1/8 teaspoon nutmeg

Preparation

Cook spaghetti according to package directions and set aside until needed.
Saute mushrooms in oil until tender, about 5 minutes.
Set mushrooms aside.
Wipe out pan.
Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
Remove sauce from heat.
Stir in cream, Parmesan, and wine, mixing until cheese melts.
Mix in turkey and mushrooms.
Toss spaghetti with sauce mixture, coating noodles thoroughly.
Place noodles in a greased 9x13-inch baking dish.
Melt 2 tbsp butter and toss with bread crumbs.
Sprinkle over the top of noodles.
Sprinkle the nutmeg lightly over the top of the breadcrumbs.
Bake noodles at 375F for 25-30 minutes or until hot and bubbly.