Leftovers and Christmas Artwork by Caroline

There's nothing that beats a turkey sandwich after Thanksgiving, although this recipe for Turkey Tetrazinni comes in a close second in my book. My whole family loves it. Even Evan, our pickiest eater, declared it yummy. You might want to give it a try!

Turkey Tetrazinni

3 cups cooked turkey meat cut into bite-sized pieces
1 pound of Linguini
1 very large can :) of Chicken Broth
1 onion
2 celery stalks (diced)
10 fresh mushrooms (sliced
3 sticks of butter
1/2 cup of flour
2 cups of milk
1 can of cream of mushroom soup
1 roll of Ritz crackers
3 cups of shredded cheddar cheese

1. Break linguini in half and add to broth. Bring to a boil and then simmer.
2. Add turkey, onion, celery, and mushrooms.
3. Cook until the pasta is aldente. There should be very little broth left in the pot. Put lid on pot and turn off stove.
4. In a seperate saucepan, melt two sticks of butter.
   
5. Slowly add the flour and keep stirring.
6. Add milk, mushroom soup and one cup of cheese. Keep stirring until the cheese is melted.
7. Add this mixture to the linguini pot and stir.
8. Spray 9 X 13" pan with PAM and add the linguini mixture.
9. Sprinkle 2 cups of cheddar cheese on the top.
10. In a separate saucepan, melt 1 stick of butter. Take a roll of Ritz crackers and empty them into a large storage bag. Squeeze crackers in your hands until they are in small pieces. Add to melted butter and mix well.
11. Sprinkle crackers on top of the casserole.
12. Bake uncovered at 350 for about 45-6o minutes.
13. Enjoy!

Caroline has really been enjoying our easel, and has supplied us with many beautiful Christmas pictures in the past few days!
This one says, "Stop here, Santa!" You might notice that there are 26 hearts on this picture...that means that there are 26 days until Christmas. :)