Catch ‘em & Cook ‘em: Turkey Tetrazzini
(What to do with the leftover turkey!)
Ingredients:
4 C boned turkey
1 (10 oz can) cream of mushroom soup
1 (10 oz can) cream of chicken soup
1 C turkey broth
2 C grated Velveeta cheese
6 C cooked spaghetti (12 oz uncooked)
C canned mushrooms
C grated Parmesan cheese
Dash of paprika
How to:
1. Blend soups and broth
2. Stir in Velveeta and mix with cooked spaghetti and mushrooms
3. Stir the diced turkey and turn into a greased baking dish and sprinkle the top with Parmesan and paprika
4. Bake at 350 degrees until bubbly and browned about 30 minutes
Serves 8 10 people
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.