Turkey Tetrazzini

2 cups cooked and cubed turkey

1/4 pound butter
1 bunch green onions, minced
1/2 cup bell pepper, minced
1/4 pound mushrooms, minced or
l large can mushrooms, chopped
1/4 cup parsley, minced
1/2 cup celery, minced
1 clove garlic, pressed
1 cup cream
1 cup stock
2 Tablespoons white wine or sherry
1 Tablespoon lemon juice
2 Tablespoons flour
2 Tablespoons butter
1 - 7 ounce package vermicelli
3/4 cup grated Parmesan cheese
Saut all vegetables and garlic in butter until soft. Add turkey, cream, stock, lemon juice and wine. Season to
taste with salt and pepper and cook slowly over low heat, until heated through. Make a paste of additional
butter and flour. Blend in and stir until smooth and thickened. Cook vermicelli al dente in water with salt to
taste. Drain and spread on bottom of a shallow buttered casserole. Pour turkey mixture over and sprinkle
with parmesan. Bake 20 minutes at 350 degrees. Serves 6 to 8.