Turkey Tetrazzini

This is a very forgiving recipe that amounts can be adjusted depending on ingredient availability.  I have seen various veggies added, peas, corn etc.  It's all about what you're craving at the moment. Have fun with the basic recipe!

Ingredients

8 oz. uncooked spaghetti

1/2 cup margarine or butter

2 cups sliced fresh mushrooms

1 medium onion diced

3 cloves garlic minced

1/2 cup diced celery

3 tablespoons all-purpose flour**

2 cups chicken broth**

3/4 cup half-and-half**

2 cups grated cheese

1/4 cup chopped fresh parsley

1 teaspoon salt

Dash pepper

3 cups cubed cooked turkey

1/2 cup grated Parmesan cheese

Chopped fresh parsley, if desired

Directions
Cook spaghetti .al dente  Drain.

Meanwhile, melt margarine in skillet or Dutch oven over medium heat. Add onions, celery, mushrooms; cook 5 minutes or until tender, stirring frequently. Add minced garlic. Reduce heat to medium-low.

** At this point if you have left over gravy you can add or do this: (I have also been know to use the dreaded can of cream of mushroom soup and milk)  Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. 

Remove from heat; stir in half-and-half, cheese and 1/4 cup parsley, salt and pepper.
Add cooked spaghetti, parsley and turkey to  mixture; stir gently to mix. Spoon mixture into ungreased  (3-quart)  baking dish. 

Cover with foil; 

Heat oven to 350°F. 

** If  Tetrazzini becomes too dry add milk or chicken broth.

Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Uncover baking dish; sprinkle Parmesan cheese and/or grated cheese over top.