Turkey Tetrazzini

What  better way to use up Turkey leftovers then in a hearty casserole!?  I'd never had Turkey Tetrazzini growing up.  While I was working for a wealthy family I made this dish for them.  The wife called and asked what it was because her husband had eaten seconds!  She said that never happened and wanted the recipe.  I told her honestly that I'd gotten it from a magazine and couldn't remember which one it was but that I would look for it.  I never found it again but that encounter where someone had stopped to call me and tell me what I made was really great was a life changing experience.  That sounds cliche but if it weren't for someone thinking my cooking was great I wouldn't have delved into it with such passion and I honestly can say it wouldn't have become such a large part of my ministry to people around me.  This recipe was taken from Allrecipes.com and is one I've used the last few years . . . it isn't the "original" recipe that I used for my employers 9 years ago.

Ingredients

1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

Directions

Preheat oven to 350. Lightly grease a 9x13 in pan.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes. Drain, and place in the prepared baking dish.
Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.