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Turkey Tetrazzini

Ruth Soukup
  • 30 minutes
  • Serves 8

INGREDIENTS

4 cups

Turkey meat, cooked

1 8 ounce container

Mushrooms, white

1

Onion, small

1/2 cup

Parsley

2 cups

Peas

1 1/2 cups

Vegetable or chicken stock

8 oz

Spaghetti

1

Salt & pepper

1 tbsp

Olive oil

1/2 cup

Bread crumb, seasoned

1/2 cup

Butter

1 1/2 cups

Milk

1 cup

Parmesan cheese, grated

1/2 cup

Pecorino romano, grated