La Turquie Tetrazzini

Turkey Tetrazzini

16 ounces spaghetti
1 1/2 cups celery, diced
1 cup green pepper, diced
1 large onion, thinly sliced
1/2 lb mushrooms, thinly sliced
3/4 cup butter or grease
1/4 cup flour
2 cups milk
1/2 lb grated cheese
2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
1 1/2 to 2 cups cooked turkey
1/4 cup sherry
3/4 cup Parmesan cheese

1. Cook spaghetti according to the indications given on the box. Drain.

2. Cook celery, green pepper, onion and mushrooms in butter, until tender. Add milk. Cook and stir, over medium heat, until sauce is creamy.

3. Add grated cheese, salt, pepper, marjoram, turkey and the sherry. Cook over low heat until cheese is melted.

4. Pour sauce over cooked spaghetti. Mix well. Put in a pyrex dish. Sprinkle with Parmesan. Bake at 350° F for 20 to 25 minutes.

This recipe appeared in Jehane Benoit's 1963 edition of L'Encyclopédie de la Cuisine Canadienne.