Make-Ahead Turkey Tetrazzini

Ingredients

• 8 oz pasta like spaghetti uncooked
• 0.3 cup butter 
• 2 cups mushrooms fresh sliced
• 3 tablespoons flour all-purpose
• 2 cups chicken broth 
• 1 tablespoons sherry dry
• 0.3 cup parsley fresh chopped
• 1 teaspoon salt 
• 0.1 teaspoon nutmeg 
• 1 Dash pepper 
• 3 cups turkey cubed cooked
• 0.5 cup parmesan cheese grated
• 1 serving parsley fresh chopped
• 0.8 cup frangelico 

Equipment

• oven
• baking pan
• aluminum foil
• dutch oven
• glass baking pan

Directions

1. Cook spaghetti as directed on package.
2. Drain.
3. Meanwhile, melt margarine in Dutch oven over medium heat.
4. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low.
5. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens.
6. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
7. 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.
8. 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.
9. Sprinkle with parsley.