1997 TURKEY TETRAZZINI

Barbara Kuck of the Culinary Archives & Museum at Johnson & Wales University in Providence (598-2805) says this dish was named for the Italian opera diva, Louisa Tetrazzini, who made her U.S. debut in 1908. The recipe made its first appearance in Fannie Farmer's Boston Cooking School Cookbook in 1912.

8 ounces spaghetti
1/2 cup butter
1/2 pound mushrooms, sliced
3 1/2 tablespoons flour
3 cups turkey or chicken stock
3 tablespoons dry sherry
1 1/2 cups light cream of 3/4 cup each heavy cream and milk
3 1/2 cups cubed cooked turkey
1 1/2 cups coarse dry bread crumbs
1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Chop into 3-inch lengths and set aside.

Melt 2 tablespoons of the butter in a nonreactive skillet over medium heat, add mushrooms and saute until browned. Remove them.

Add 3 tablespoons more butter to skillet, stir in flour and cook 2 to 3 minutes. Slowly stir in the stock and cook, stirring, until sauce is slightly thickened and creamy, 10 to 15 minutes. Stir in sherry and cream; season to taste with salt and white pepper.

Butter a shallow 2-quart casserole.

Heat oven to 375 degrees. Combine half the sauce with the mushrooms and spaghetti and place the mixture in a ring around sides of the casserole. Combine remaining sauce with turkey and put it in the middle.

Melt remaining butter, mix with crumbs and cheese; spread evenly over top. Bake uncovered until browned and bubbling, about 45 minutes. Serves 8.