Conference turris::cooks

    Try using Cream of Mushroom soup, diluted by half the usual amount
    of liquid.  Add leftover turkey, perhaps a dash of sherry and pour
    over spaghetti.  Cover casserole with bread crumbs/mixed with some
    Romano cheese and bake until brown & bubbly. 

    I don't have the recipe with me but I've made it several times.
    You need 3 cups of cooked cubed turkey before you start the recipe.
    
    In a saucepan combine 2 tbls butter and 2 tbls flour mix, then add
    1/2 cup heavy cream, I prefer light cream (less calories and comes
    out just as good) stir until thick and bubbly.  Reduce heat slighty
    so it doesn't burn and add 1 cup chicken boullion (cubes are o.k.).
    stir add 1/2 cup sherry then add 1/2 cup swiss cheese add 1 can
    mushrooms or you can use fresh mushrooms stir until mixed well.
    
    (Meanwhile, 8 oz. of linguini or spagetti should be cooked and
    strained)
    
    Add your 3 cups of chicken into saucepan stirring until covered
    then add the spaghetti stirring until that is covered as well.
    
    After all the ingredients are well mixed.  Toss mixture into a
    casserole dish (approx. 9x11) sprinkle breadcrumbs on top and bake
    on 350 degrees for 20 minutes.
    
    (Hopefully I didn't miss anything).
    
    It's delicious!!

    
    I don't know if you have a microwave oven or not but here's a really
    quick and easy recipe.  I'm sure you could convert this for a
    conventional oven though.
    
    Turkey Tetrazinni
    
    7 ounces spaghetti
    1/4 C. butter
    1 can (4oz) sliced mushrooms, drained
    1 small onion, chopped
    1 1/2 t. lemon juice
    1/4 C. flour
    1 t. salt
    1/2 t. paprika
    1/8 t. nutmeg
    2 C. turkey or chicken broth
    1/2 C. dairy half and half
    2 1/2 C. cooked, cubed turkey
    1/2 C. Parmesan cheese
    Paprika
    
     Cook spaghetti. Drain. Place in greased 12x8x2 inch dish.
     Place butter, mushrooms, onion and lemon juice in 2-quart casserole.
    Microwave on high 2 to 3 minutes, stirring after 1 minute.
     Stir in flour, salt, paprika and nutmeg until smooth.
     Microwave at high 1 minute. Stir well.  Gradually stir in broth.
    Microwave at high 8 to 10 minutes, stirring every 3 minutes until
    thickened.
     Mix in half and half and turkey.  Pour over spaghetti.  Sprinkle
    with cheese and paprika.  Cover with wax paper.
     Microwave at medium high 10 to 12 minutes, until hot.

    This is one of my favorite day after Thanksgiving meals.  The recipe
    calls for cooked turkey so it's perfect for leftovers.
    
    Turkey Tetrazzini
    
    Butter or margarine (about 2/3 cup)
    1/2 cup all-purpose flour
    1 cup hot milk
    1 cup hot chicken bouillion
    1/2 tsp. pepper
    1/8 tsp. ground nutmeg
    1/4 cup dry sherry
    3/4 cup heavy cream
    1 pound spaghetti
    1/2 pound mushrooms, sliced
    3 cups diced cooked turkey
    1/2 cup grated Parmesan or Romano cheese
    
    Heat 1/2 cup butter and stir in flour.  Combine milk and bouillion
    and stir into flour mixture.  Cook, stirring, until sauce is smooth
    and thickened.  Blend in pepper, nutmeg, and sherry.  Stir in cream
    and remove mixture from heat.  Cook and drain spagetti.  Saute
    mushrooms in 2 tbsp. butter for 5 minutes.  Mix half of sauce with
    spaghetti and mushrooms.  Place in buttered shallow baking dish.
    Make well in center of spagetti mixture.  Mix remaining sauce with
    turkey and place in well.  Sprinkle with cheese.  Bake in preheated
    hot oven (400 F) for 20 minutes.
    Makes 6-8 servings.
    
    We like it with spinach noodles in place of the spaghetti.
    
    

        Here is a family recipe of dubious origin, I think it started
        life in Womens Weekly but I'm not sure. We use this when
        entertaining and it has received rave reviews. You will probably
        want to cut the quantities down or alternatively this dish
        will freeze without problems.
        
        TURKEY TETRAZZINI FOR 40....
        
        Saute in one cup (16 TBS) shortening:
        
        6 cups diced celery
        4 cups diced green pepper
        2 cups diced onion
        
        until translucen but not too soft.
        
        Blend together and heat:
        
        8 cans mushroom soup
        8 cups milk or (7 cups milk and 1 cup white wine)
        2 lbs  sharp cheddar cheese grated
        8 tsp  salt (6 and taste......I would reduce this significantly)
        2 tsp  pepper
        8 tbs  worchestershire sauce
        
        ADD 
        
        12 cups diced fowl (turkey or chicken)
        
        cook:
        4  8oz pkgs of egg noodles
        
        Mix all ingredients and put in casseroles.  
        
        just before heating to serve -
        
        SPRINKLE TOPS WITH:
        2 cans  button mushrooms
        3 cups  parmesian cheese
        2 pkgs  blanched almonds
        

    I've made this for company and everyone liked it.
    
    1 lb. mushrooms, sliced (about 3 cups)
    1 Tbs. butter or margarine (according to recipe, but I used lots more)
    4 Tbs. flour
    1 tsp. salt
    1 tsp. black pepper
    3 cups skim or low-fat milk
    2 tsp. Worcestershire sauce
    1 cup shredded Cheddar cheese
    2 green peppers, seeded and diced
    2/3 cups sliced scallions
    4 pimientos, finely chopped
    4 cups cooked chicken, cut into small cubes
    1 lb sphagetti, cooked 
    1/2 cup grated Parmesan cheese
    
    In a large saucepan, over medium heat, saute mushrooms in the butter
    or margarine.  Stir them often until they are just tender.
    
    Stir in the flour, salt, and pepper.
    
    Gradually add the milk, stirring constantly.  Add the Worcestershire 
    sauce.  Simmer the sauce, stirring  it until it has thickened 
    somewhat.
    
    Add the Cheddar cheese, green pepper, scallions, and pimientos
    to the sauce, and mix the ingredients well.  Stir in the chicken 
    and sphagetti, combining the mixture well.  
    
    Pour the mixture into a greated 2-quart shallow casserole or 
    baking dish.  Sprinkle the top of the casserole with the Parmesan.
    
    Bake the casserole, uncovered, in a preheated 350 degree oven 
    for about 20 minutes or until it is heated through.
    
         Serves 4-6 people