Ingredients
2 cups spaghetti, broken
1 1/2 cups left-over turkey, diced
1/2 cup mushrooms, sliced
3 tablespoons flour
1 cup broth, made from turkey bones
3/4 cup white wine
1/2 cup cream
celery salt
salt and pepper
3 tablespoons olive oil
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated
Directions
Cook spaghetti in boiling, salted water until barely done; drain and rinse with hot water.
Fry mushrooms in hot olive oil about 5 minutes; blend in flour, broth and wine, and cook until smooth; add cream and seasoning.
Place a layer of spaghetti in a buttered casserole, add a layer of turkey and a layer of mushroom sauce; repeat layers until ingredients are used up and end with a layer of spaghetti on top.
Mix breadcrumbs and cheese, sprinkle over spaghetti and dot with olive oil; bake in a hot oven (450 degrees F.) about 25 minutes.
Serves 5.
Note: Chicken can be used in this manner, too.
Notes
The recipe in this entry was first published in "The Complete Italian Cook Book (La Cucina) by Rose L. Sorce (New York: Grosset & Dunlap, 1953). The entire cookbook is available at www.archive.org. Image: The New York Public Library Digital Collection. |
