Turkey Tetrazzini

Just in case you still have some leftover turkey from Thanksgiving, this is one of my favorite ways to use it.  It isn't just for Thanksgiving leftovers though.  I make it year round with rotisserie chicken from the grocery store.  The recipe actually came from a family friend who passed away a few years ago, Mildred Yarrow.  It was a favorite in her family and now is a favorite in our family. 

I should mention that this is the first thing I ever made for my now husband when we first started dating.  It isn't the most appealing looking dish but don't let that scare you away.  As I was making it Ben asked his roommates to just choke down a half plate and he would take care of the rest.  It really shows how much he liked me if he was willing to choke down something he thought looked inedible.  He was pleasantly surprised.  I was disappointed to find out that he didn't actually marry me for my cooking but that it is a plus. (That reminds me, I should probably make chicken Parmesan sometime.  It is apparently his favorite and I always forget to make it.)

This tetrazzini is simple enough to make in a men's college apartment, so I won't bore you with too many details.

Mildred's Turkey Tetrazzini

12 to 16 oz. diced or shredded Turkey or Chicken
1/2 cup Celery, diced
1/2 cup Onion, diced
1 Green Pepper, diced
1 stick Margarine or Butter
8-10 oz. Spaghetti cooked and drained
1 can Cream of Mushroom Soup
1 Tbsp. finely diced jalapenos
1+ cans chicken broth
1 small jar Pimentos
8 oz. shredded Cheddar Cheese

Preheat the oven to 350 degrees.  Cook the spaghetti according to the package.  Saute celery, onions, and pepper in butter until tender. The onions will be nearly transparent.  Combine everything (poultry, veggies and butter, spaghetti, soup, jalapenos, broth, and pimentos).  Start with one can of broth.  Put everything into a greased 9x13" pan.  If it seems dry add more broth. You want it to be wet, but not soupy.  There will probably be a little spaghetti sticking out of the sauce, but not much.  Top with shredded cheddar and bake for 30 minutes.  Let stand 10 minutes before digging in and enjoy!