Turkey Tetrazzini

This recipe came from my Aunt Faula Tipton's church cookbook, Forest Hills Baptist Church in Brentwood, TN. I made this for the first time over 30 years ago and it's just as big a hit now as it was then. It is totally different than any Tetrazinni recipe I've ever found and it's my favorite. It's a perfect way to use that leftover Thanksgiving turkey. This casserole freezes very well!

Turkey Tetrazinni

4 cups shredded turkey
1/2 lb spaghetti
1 small jar of salad green olives
1/2 lb shredded cheddar cheese
1 cup pecan pieces
1 pt of chicken stock
1 can cream of mushroom soup
6-7 ribs of chopped celery
2 small onions, chopped
1 Tbsp Worcestershire sauce
salt and pepper

Cook the celery and onion in 3 Tbsp butter until tender; add chicken stock and seasoning. Simmer for 20 minutes. Add slowly to the soup - add cheese. Boil and rinse the spaghetti; add to the stock mixture. Let stand for one hour! Add the turkey, olives and pour into a greased 13 x 9 casserole dish. Sprinkle with pecans. Bake at 350 for 30 minutes.

TIP: Chicken works great with this, too!