TURKEY TETRAZZINI

TURKEY TETRAZZINI
Makes 6 servings

You can't have leftovers without a pan of tetrazzini, but this version is
far better than so many gloppy renditions. For the rest of the year, it's
also great with leftover roasted or grilled chicken.

8 ounces spaghetti
Salt
5 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1/4 cup flour
1 cup turkey or chicken broth or stock
1 cup whole milk
1 bay leaf
Freshly ground pepper to taste
Pinch of cayenne pepper
2 cups cooked bite-size pieces of turkey
1 cup grated Parmesan cheese

Cook pasta in a large pot of boiling salted water until almost tender.
Drain. Toss with 1 tablespoon butter.

Meanwhile, preheat oven to 350 degrees. Butter a 2- to 3-quart casserole.

Melt remaining 4 tablespoons butter in a heavy large saucepan over medium
heat. Add onion and celery. Saute until tender, about 5 minutes. Sprinkle
with flour. Cook 2 minutes. Gradually stir in broth, then milk. Add bay
leaf, pepper and cayenne. Simmer until mixture thickens. Remove bay leaf.
Season with salt. Stir in turkey and pasta.

Pour mixture into prepared pan. Sprinkle with cheese. Bake until bubbly,
about 25 to 30 minutes.