Cheesy Turkey Tetrazinni

Tip: Read directions completely before preparing.

Ingredients:

10 ounces spaghetti

4 tablespoons butter

1/2 cup onions, chopped

1/2 cup celery, chopped

1/2 cup cooked peas

1/4 cup dry white wine

2 - 10 3/4 oz. cans Mushroom Soup

1 1/2 cup milk

1/2 cup chicken broth

3 cups coarsely chopped cooked turkey

2/3 cup freshly grated Parmesan cheese

1 1/2 cups cheddar cheese

1/2 teaspoon salt

1/4 teaspoon white pepper
3/4 cup fine fresh bread crumbs

Directions:

In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large skillet, over medium heat, add and melt 3 tablespoons butter. Add onion, celery and peas. Cook for 4 minutes.

Add dry white wine, let reduce by half. Add milk, cream of mushroom and chicken broth stirring, bring the mixture to a boil, then lower heat to medium low and simmer sauce for 10 minutes, stirring occasionally.

 

Add chopped turkey, salt and pepper and simmer another 10 minutes over medium low heat. Turn off and add 1/3 cup of the Parmesan, and 1 1/2 cups cheddar cheese.

In a large bowl combine the spaghetti, the turkey sauce, stir and transfer the mixture to a buttered shallow 3-quart casserole.

 

In a small bowl combine well the remaining 1/3 cup Parmesan, and bread crumbs. 

Sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.

Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden. Enjoy!

 

Tip: Tetrazzini is an American pasta dish that includes a cream sauce, mushrooms, and either chicken, turkey, or seafood. It is thought to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini, who lived there for many years.