Recipe - Baked Turkey Tetrazzini

1 pound Spaghetti; cooked
2 cn (3oz) cut or sliced up mushrooms
4 cup Slivered cooked turkey
One fourth cup Butter or margarine
One fourth cup Minced onion
One fourth cup Flour
3 cup Milk
Mushroom broth from cans
2 Chicken bouillon cubes
1/8 teaspoon Pepper
One half teaspoon Salt
1/8 teaspoon Nutmeg
1 teaspoon Kitchen Bouquet
1 tablespoon Sherry or Vermouth
One half pound Diced American cheese

Arrange cooked spaghetti in large greased baking dish. Drain mushrooms,
reserving broth. Top spaghetti with turkey and mushrooms.

Melt butter, add onion and cook until soft. Stir in flour. Add liquids,
bouillon cubes and spices; cook stirring constantly until sauce thickens.
Add Kitchen Bouquet, sherry and cheese. Stir until cheese melts. Pour sauce
over spaghetti and turkey. Sprinkle lightly with paprika if desired. Bake
at 375 degrees until thoroughly hot, about 2030 mintes. Serve immediately.
Yields 810 servings.

FOOD SECTION, ARKANSAS GAZETTE,

12/29/1966, MRS. JULIE BLAES,

LITTLE ROCK AIR FORCE BASE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.