3 T. butter
3 T. flour
1 C. chicken bouillon
1/2 C. sherry
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. white pepper
1 C. sour cream
1 1/4 C. half and half or milk
1/2 to 2/3 C. Parmesan cheese
3 C. cooked turkey or chicken, cubed
8 to 12 oz. fresh mushrooms, sliced
1 1/2 C. celery, chopped
1 C. sour cream
8 oz. thin spaghetti, cooked and drained
Parmesan cheese

FOR SAUCE: Sauté flour in butter; stir in bouillon, sherry, celery salt, garlic powder, white pepper, sour cream, half and half, and Parmesan cheese.

To sauce add the turkey, mushrooms and celery. Put 1/2 of sauce in an oblong casserole dish. Place cooked and drained spaghetti in casserole over first layer of sauce. Add 1 cup sour cream to remainder of sauce; spoon this mixture over spaghetti. Generously sprinkle Parmesan cheese on top; dust with paprika. Bake at 325º for 30 minutes, until bubbly. Cut into squares after baking for easier serving.

Author:       Categories: Cookbook, Main Dishes, Turkey

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