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Turkey Tetrazzini                        Bev Helling

6 Tbsp. Butter                        6 Tbsp. flour

1/2 tsp. salt                        1/4 tsp. pepper

1/8 tsp. cayenne pepper                        3 cups chicken broth

1 cup whipping cream                        1# linguine, cooked and drained

4 cups cubed cooked turkey                        1 cup sliced fresh mushrooms

4 oz. pimentos, drained                        1/4 cup chopped parsley

4 to 5 drops hot pepper sauce                        1/3 cup grated Parmesan cheese


In a saucepan over medium heat, melt the butter.  Add the flour, salt, pepper and cayenne; stir until smooth.  Gradually add broth; bring to a boil.  Cook and stir for 2 minutes or until thickened.   Remove from the heat; stir in cream.  Mix 2 cups sauce with linguine, pour into a greased 13 x 9 x 2" baking dish.  Make a well in center of noodles, leaving about a 6 x 4" space.  To the remaining sauce, add turkey, mushrooms, pimentos, parsley and hot pepper sauce; mix well.  Pour into center of dish.  Sprinkle with Parmesan cheese.  Cover and bake at 350 degrees for 30 minutes.  Uncover and bake 20 - 30 minutes more or until bubbly and heated through.  Yield - 8 to 10 servings.