Recipes:
# Turkey Tetrazzini
## INGREDIENTS
* 4 tablespoons butter
* 8 ounces sliced mushrooms
* ½ cup sliced celery
* 2 tablespoons dry or cooking sherry
* ½ cup chopped pimientos
* 2 tablespoons all-purpose flour
* 2 cups milk
* 3 cups cubed cooked turkey
* 1 teaspoon salt
* 8 ounces cooked spaghetti
* ½ cup shredded Parmesan cheese
**SERVES 6**
---
## Make Ahead
Prepare tetrazzini through **step 4** but do not bake; cover and refrigerate up to **4 hours ahead**.
---
## Variation
This Italian-American specialty is also delicious when made with leftover chicken.
---
### 1
Preheat oven to **400°F**.
Grease a large baking dish.
Heat butter in a large skillet over medium-high heat; add mushrooms and celery.
Cook until celery is tender, about **5 minutes**.
---
### 2
Add sherry and pimientos to skillet; stir.
Sprinkle flour over vegetables; stir well.
---
### 3
Add milk to skillet and cook, stirring continually, until thickened, about **3 minutes**.
Stir in turkey and salt.
---
### 4
Place hot spaghetti in prepared baking dish.
Top with turkey mixture; sprinkle with Parmesan.
Bake until sauce is bubbly and cheese is browned, about **25 minutes**.
---
## Make It Quicker
* Grating the Parmesan cheese will be easier if the cheese warms to room temperature first.
