Ingredients:
* 3 cups shredded turkey (or chicken)
* 4 tbsp butter
* 4 tbsp flour
* 2 cups dairy - I had some cream leftover, so 1/2 cup was cream and the other 1 1/2 was milk
* 1 cup peas
* Sherry - I had some dry sherry that I poured a bit into my rue (I don't have an exact amount!)
* Spaghetti - I used whole wheat pasta....about 2-3 cups worth
~ In a sauce pan, make a 'roux'...on medium low heat, melt the butter and flour until it thickens and turns a golden color. Gradually add in the 2 cups of milk/cream - about 1/2 cup at a time - and add a little sherry into the mix. Stir the roux until it gets to the thickness you desire...add more milk if it gets too thick! Stir in the peas, turkey and cooked pasta. Grease a pan (I used a 8x8 brownie pan) and add in the mixture. Bake at 375 - covered - for 30 minutes; uncover and bake an additional 15 minutes. Remove the tetrazzini from the oven and let sit for about 10 minutes before serving!