Ingredients

• 1/2 lb. uncooked SPAGHETTI (2 C. broken)
• 3 tbs. BUTTER
• 1/2 C. sliced fresh MUSHROOMS
• 3 tbs. FLOUR
• 1 C. BROTH made from Turkey bones or canned CONSOMME
• 3/4 C. white table WINE
• 1/2 C. CREAM or evaporated MILK
• CELERY SALT
• SALT and PEPPER
• 1 to 1 1/2C coarsely diced cooked TURKEY
• 1/2 C. fine dry BREAD CRUMBS
• 1/4 C. grated Parmesan CHEESE.

Method

1. Cook SPAGHETTI in plenty of well salted boiling water until barely tender, drain and rinse with hot water. While this is cooking, saute MUSHROOMS in BUTTER about 5 minutes, blend in FLOUR, then stir in BROTH and WINE, and cook, stirring until smooth. Add CREAM and season to taste. In a buttered baking dish put first a layer of SPAGHETTI, then of diced TURKEY, then of MUSHROOM sauce. Repeat; finish with a thin layer of SPAGHETTI. Sprinkle with CRUMBS mixed with grated CHEESE, dot with BUTTER and bake in top of hot oven (450F.) 20 to 30 minutes until brown and bubbling. Serves 5 to 6.