Make-Ahead Turkey Tetrazzini

 

8

oz. uncooked spaghetti

1/4

cup margarine or butter

2

cups sliced fresh mushrooms

3

tablespoons Gold Medal® all-purpose flour

2

cups Progresso® chicken broth

3/4

cup half-and-half

1

to 3 tablespoons dry sherry, if desired

1/4

cup chopped fresh parsley

1

teaspoon salt

1/8

teaspoon nutmeg

Dash pepper

3

cups cubed cooked turkey

1/2

cup grated Parmesan cheese

Chopped fresh parsley, if desired

• 1 Cook spaghetti as directed on package. Drain.
• 2 Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. 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, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
• 3 Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
• 4 Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.