Thursday, January 3, 2013

Turkey Tetrazzini

Ingredients for a large casserole or two medium size casserole:

Lots of cooked turkey  - leftover turkey breast from Thanksgiving is perfect for this dish. (you could use chicken breast in place of the turkey)
½ lb spaghetti, broken into thirds
¼ lb butter
2 green peppers, sliced
4 T flour
2 C whole milk
2 cans cream of mushroom soup
8 oz cans sliced mushrooms or more to taste, or fresh mushrooms if desired
1-2 cloves garlic, chopped
1 t Worcestershire  sauce (or more to taste)
2 small jars pimentos
½ C dry white wine
¾ C grated Parmesan cheese
4 C grated cheddar cheese
½ C shaved almonds

Cook the turkey. (Sometimes, I cook a half turkey breast in the crock pot. This meat is perfect for this casserole) Cut meat in large bite size pieces. Place in a large mixing bowl.  Cook spaghetti and add to the big bowl.  Sautee peppers and mushrooms. Add flour and cook for a few minutes. Add milk and remaining ingredients except for ½ C cheddar and almonds.  Cook till thick. Pour sauce over turkey and spaghetti and mix well. Pour into a greased casserole. Sprinkle remaining cheddar and almonds over the top of the casserole. Bake till bubbly. You can also wrap the casserole well and freeze it. 

Tracy's Living Cookbook