Easy Turkey Tetrazzini
|Butter/Margarine||3⁄4 Cup (12 tbs), divided|
|Fresh mushrooms||1⁄2 Pound, thinly sliced|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken stock/Broth||5 Cup (80 tbs)|
|Light cream/Milk||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
|Diced cooked turkey||6 Cup (96 tbs)|
|Thin spaghetti||16 Ounce, cooked according to package directions and drained (1 Package)|
Melt 1/4 cup butter in a large skillet.
Add mushrooms; saute until browned.
Melt remaining 1/2 cup butter in a large saucepan.
Add flour and cook 2 minutes, stirring constantly.
Slowly stir in chicken stock and light cream.
Cook over low heat, stirring, until sauce begins to thicken.
Remove from heat.
Beat egg yolks in a small bowl; add 4 tablespoons of the sauce to egg yolks very slowly, beating constantly.
Pour egg yolk mixture back into sauce and add 1 cup Parmesan cheese.
Cook over low heat, stirring, just until cheese is melted.
Season with salt and pepper.
Measure 1-1/2 cups sauce and set aside.
Add reserved mushrooms, turkey and spaghetti to sauce remaining in saucepan.
Stir gently until well mixed.
Spoon mixture into a large casserole.
Pour reserved 1-1/2 cups sauce over top.
Sprinkle with remaining 1 cup Parmesan cheese.
Bake, uncovered, in a preheated 375-degree oven about 20 minutes, or until hot and bubbly.
Briefly place under broiler to brown top.