Turkey Tetrazzini
Anne Cross
What to do with left-over turkey? Here is the answer!
ingredients
- 2 lb cooked turkey pieces
- 1 lb spaghetti or linguine
- 1/2 stick butter/margarine
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1/2 to 1 cup chopped celery
- 1-2 cloves garlic, crushed or chopped
- 2-3 Tablespoons flour
- 1 cup milk (can use canned evaporated milk) or Half and Half
- 1 can cream of mushroom soup OR 1 can chicken broth
- 1 jar pimentos (optional)
- 2 -4 Tablespoons cooking sherry (optional)
- 1 can sliced mushrooms (or use 6-8 oz fresh mushrooms)
- 1 tablespoon Worcestershire sauce
- 1 -2 cups grated cheddar cheese
- OR 3/4 cup Parmesan cheese, grated
- salt & pepper
- 1/4 cup almonds (optional)
- 2-3 quart casserole dish.
directions
- 1
Pre-heat oven to 350deg.
- 2
Cook spaghetti in chicken stock or water as directed. Drain thoroughly.
- 3
Melt butter and saute onion, green pepper,celery and garlic in it. Also saute fresh mushrooms if you are using fresh.
- 4
Slowly add first flour to wet it fully in the mixture, then milk (slowly), stirring over low medium heat. Sauce will thicken.
- 5
Add mushroom soup OR chicken broth and let simmer for 5 minutes.
- 6
Add Worcestershire sauce, pimento, sherry, mushrooms and cooked turkey. Then add cheese and cook over low heat until blended.
- 7
Spray large (2-3 quart) casserole dish with Pam.
- 8
Then layer spaghetti and sauce in it until filled and top with more grated cheese.
- 9
Bake at 350deg for 35-40min (until bubbly).
Source: Anne
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