Potluck Dinner Recipes

8 oz. (1/2 lb. (0.2 kg)) spaghetti
2 1/2 c. (0.6 L) cooked turkey, diced
2 Tbsp. (30 ml) butter
3 Tbsp. (44 ml) flour
2/3 c. (158 ml) chicken broth or stock
1 c. (0.2 L) milk
2 Tbsp. (30 ml) sherry
salt and pepper to taste
2 c. (0.5 L) frozen peas

Turkey Tetrazzini is a scrumptious happy ending for leftover turkey - spaghetti with turkey and peas pulled together with a creamy sauce. (For my dad, it's one of the chief reasons to go to the trouble of making a non-Thanksgiving turkey.)

Cook spaghetti according to package directions. (For a more healthy version, use whole wheat pasta like we did.)

While spaghetti is cooking, dice leftover cooked turkey.

Melt butter in a skillet. Once the butter is melted, sprinkle in the flour and combine flour and melted butter to make a roux (flour-butter paste). Gradually add chicken broth, stirring after each addition to make a smooth sauce. Then add the milk.

By this time, the pasta should be done. Drain and set aside. Preheat oven to 350°F.

Taste the sauce - the warm milk releases sugars, so if it's too sweet for your taste, add a little salt and pepper or your favorite seasoning blend. (My kids are big fans of Krazy Salt.) Then stir in sherry.

Spray a 9x13 baking pan with nonstick spray. Make a layer of spaghetti in the pan. On top of the spaghetti, make a layer of turkey. On top of the turkey, make a layer of frozen peas. Pour the sauce over the top.

Bake at 350°F for 15 min., or until the peas are piping hot.

Submitted by Gretchen Grant
Contributed on: Sunday May 6th, 2007 and modified on Thursday May 10th, 2007