November 28, 2003 recipe from Chef Chris Manning:

Turkey Tettrazini

2 cups sliced mushrooms
1 cup diced onion
1 cup diced celery
1 cup diced green pepper
1 cup diced red pepper
1 ½ Tblsp butter
½ cup sherry wine
3 cups turkey gravy
3 cups heavy cream
1 cup grated parmesan cheese
1 pound cooked diced turkey
1 pound cooked spaghetti
2 cups shredded cheddar cheese
2 cups shredded mozzerella cheese
2 Tbslp fresh chopped parsley

In a 6 Qt pan add the butter, mushrooms, onion, celery and peppers. Saute for five minutes on medium heat. Add the sherry and simmer for four to five minutes. Add the gravy and heavy cream. Let simmer for four to five minutes and turn off heat. Grease the inside of a 13X9 baking pan. Take half the spaghetti and line the bottom of the pan. Add half the turkey on top of the pasta. Add half the gravy mixture. Add half of all thee cheeses evenly on top. Repeat with remaining ingredients and bake uncovered at 350 degrees for 34 minutes. Garnish with fresh copped parsley and serve.