Italian Turkey Tetrazzini

Roast turkey at 325 degrees F. until the internal temperature in the breast is 165 degrees F. Allow the turkey to cool for easy handling.

Remove the skin from the breast by cutting a slice along both sides of the breast. Pull the skin back for easy removal.

Dice breast into 1/4 inch cubes. Weigh and portion 5 pounds breast cubes for the Tetrazzini. Cover, chill and reserve for Tetrazzini. (Use remaining turkey for Turkey Burritos or Turkey and Wild Rice Soup.)

Melt butter in a heavy saucepan, add garlic and cook until softened. Stir in flour and cook to a blond roux.

Blend in wine and cream and bring to a simmer. Reduce by 2 cups.

Add seasonings and Parmesan, stirring until Parmesan is melted and thoroughly blended. Cover, refrigerate and reserve.

Preheat a rondeau and add oil. Saute onions, celery, peppers and whole mushrooms. Add turkey base and cook for 15-20 minutes.

Add reserved Alfredo sauce, cubed American loaf and white pepper. When American loaf is thoroughly blended, remove the pan from the heat.

In a large bowl, mix together the turkey, broccoli, cooked spaghetti and Cheddar. Stir in the Alfredo sauce mixture.

Chill and store as mixed in large containers (if not immediately packaging for take-out). Cover, label and date.

Package 28 ounces of Turkey Tetrazzini in a 2-pound aluminum pan, top wtih 4 ounces of shredded Cheddar; cover and label, OR package 15 ounces of Turkey Tetrazzini in a 1-pound microwavable container, top with 1 ounce shredded Cheddar; cover and label.

Maintain at 38 degrees F or below for customer pick-up.

Reheating instructions for consumer: (a.) 2-Pound Aluminum Pan: Preheat oven to 350 degrees F. Remove cover. Bake for 30 minutes and let sit 5 minutes. Serve hot. (b.) 1-Pound Microwave Pan: Heat in a microwave at the HIGH setting for 3-5 minutes or until the cheese is bubbly and the Turkey Tetrazzini is heated throughout.