My "kids" are in their 40's now. I have been making this recipe since the were children with leftover turkey. Our 3rd son's birthday is Dec 21 and he insists this be his dinner on that day each year with leftover turkey from Thanksgiving that has been frozen.
* Exported from MasterCook *
Turkey Tetrazinni
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats, Chicken & Turkey
Amount Measure Ingredient -- Preparation Method
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1 large chicken -- boiled & cut up, or about 4 chicken breasts, just eyeball it - you can use chicken, turkey, or tuna
1/2 pound spaghetti -- boiled until tender
1/2 pound sharp cheddar cheese -- grated
2 cups chicken stock -- or 2 cups water and 4 chicken bullion cubes
1 can mushroom soup -- condensed
6 celery ribs -- finely chopped
2 onions -- chopped
3 tablespoons butter
1 teaspoon worcestershire sauce
salt and pepper
parmesan cheese
1 cup pecans -- or almonds
Cook celery & onion in butter until tender; add chicken stock and seasoning; simmer 15 min. and add to mushroom soup; add cheese, set aside. Boil and blanch spaghetti; add to stock. Let stand 1 hr at room temperature and add chicken. Put in 9X15 inch casserole that has been sprayed with pam. Sprinkle nuts and parmasean cheese over top. Heat at 350 degrees until bubbly. Serves 12-15.
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NOTES : We try to prepare the night before and let it set in the refrigerator for 24 hours before serving to infuse the flavors. Always better the second day.