What to do with all that Leftover Turkey

Turkey Devan, Turkey a la King, scalloped turkey, turkey sandwiches, turkey and rice casserole, turkey pie, turkey curry, turkey soup, turkey tacos, turkey salad.  Oooooh the list goes on and on and on . . .

Me?  I like to make a dish that my cousin Pam used to always bring to the family potlucks - Turkey (or chicken) Tetrazzini.  I don't have her "exact" recipe, but here's how I make it:

8 ounces of thin spaghetti
1 1/2 cups of shredded cheddar cheese
1/4 cup of Parmesan cheese
3 cups of diced cooked turkey (from that big a - - bird you prepared on Thanksgiving Day!)
1 tablespoon of butter
4 ounces of sliced mushrooms
1/4 cup of chopped onion
1 can of cream of mushroom soup
1/2 cup of chicken broth
1/4 cup of dry Sherry (no, not a 1/4 cup of ME . . . the Sherry in the bottle *hee hee*)
salt and pepper

Combine the spaghetti with 1 cup of the cheddar cheese and half of the parmesan cheese
Add turkey
In a skillet melt the butter and sauté the mushrooms and onions just until tender
add to the turkey mixture along with remaining ingredients
Gently stir to combine ingredients
Place in a greased casserole and sprinkle with remaining cheeses
Cover with lid or foil and bake at 350° for about 45 minutes or until hot and bubbly
Serves 6 to 8

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