"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tantalizing Turkey Tetrazzini Recipe

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This recipe for Tantalizing Turkey Tetrazzini is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 1/2 cups cooked turkey (white and dark meat), shredded
10 ounces thin spaghetti
8 ounces sliced baby bella mushrooms
2 stalks celery, diced
1/2 cup diced sweet onions
6 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1 cup fat-free half and half
1/4 cup plus 1 tablespoon sherry
2 cups chicken stock
1 cup frozen green peas, thawed
2 cups fresh breadcrumbs
1/3 cup grated Parmesan/Reggiano cheese
Salt and fresh ground pepper, to taste
Smoked Spanish hot paprika, to taste

Preheat oven to 375 F. Cook spaghetti al dente. Drain well and place in a greased 13-by-9-inch casserole dish.

Melt 2 tablespoons of butter in a large skillet and sauté the mushrooms for 2 to 3 minutes. Add the onion and celery and sauté 3 to 5 minutes longer. Remove from heat.

In a medium saucepan, melt the rest of the butter. Slowly stir in the flour and salt until the mixture is smooth. Add the half and half and broth, and cook until the sauce thickens, stirring constantly. Stir in the turkey, mushrooms and sherry.

Add the sauce to the noodles in the casserole dish and stir in the peas. Season to taste with fresh ground pepper, salt and paprika. Sprinkle the top with the grated cheese and evenly spread the breadcrumbs on top. Dot the breadcrumbs with the remaining butter.

Bake for 20 to 25 minutes, until the breadcrumbs are brown and the casserole is bubbly.




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