Turkey Tetrazzini
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
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Cooking tools:
- Oven
- Baking dish
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Grater
- Mixing bowl
- Spoon
- Can opener
- Fine-mesh sieve
Ingredients
- 2 tbsp. butter
- 7 cups chicken broth
- 1 green bell pepper, cored, seeded, and finely chopped
- 1 large yellow onion, finely chopped
- 1 clove garlic, finely chopped
- Salt
- freshly ground black pepper
- 1 lb. dried spaghetti
- 1 lb. skinless boneless roasted turkey, torn into large chunks (about 3 cups)
- 2 cups frozen peas, thawed
- 1 cup ketchup
- 1 (7-oz.) can mushrooms, drained
- 1⁄4 cup finely chopped drained pimentos
- 3 cups (about 1⁄2 lb.) grated cheddar cheese
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