Turkey or Chicken Tetrazzini (6 - 8 servings)
	This recipe was created a century ago by the great French chef Auguste Escoffier in honor of the legendary opera star, Luisa Tetrazzini. How to Cook: 1. Preheat oven to 400 degrees ferenheit. 2. Heat in skillet over medium-high heat 1 ½ tablespoons butter 3. Add and cook, stirring, until tender, about 5 minutes: 8 oz mushrooms (about 2 1/3 cups) 4. Stir cooked mushrooms into about 3 cups of creamed chicken or turkey. Can make the sauce from scratch with flour, butter and chicken stock, or use canned chicken soup. 5. Add about a cup each of sautéed onions and celery. 6. Gently stir into the creamed chicken about 4 cups of cooked spaghetti. 7. Add about 1/3 teaspoon of nutmeg. 8. Can add ½ cup of slivered or sliced almonds, toasted. 9. Pour mixture into the buttered 13 x 9 inch shallow baking dish. 10. Sprinkle on top ½ cup of grated parmesan cheese or mozzarella. 11. Put baking dish in the center of the preheated oven until sauce is bubbly and cheese is golden brown. About half hour. 12. Serve with a small side bowl of grated parmesan cheese for those who like more.