Ingredients

8 oz. of spaghetti cooked and kept lukewarm.

1/4 cup of bread, chopped up.

1/4 cup of chopped nuts

3 spoonfuls of butter or margarine

3/4 cup of Parmesan cheese

1/2 cup of finely chopped onion

1/2 cup of finely chopped celery

1/4 cup of flour

1/4 teaspoon of salt

1/8 teaspoon of white pepper ground

1 teaspoon of dry thyme

1 tin (14 1/2 oz.) of chicken broth

1 tin (12 fl. oz.) of evaporated milk

2 cups of cooked and finely chopped turkey

2 cups of prawns, cooked

1 cup of peppers, chopped

2 tins (4 oz. each one) of mushrooms, sliced

1 cup of peas (petit pois, peas) cooked.

2 spoonfuls of dry sherry, or white dry wine, (optional)

Method

Heat the oven to 350°F. Lightly grease an oven dish of approx. 13 x 9 inches in size.

Combine the chopped bread and the nuts with 2 spoonfuls of the butter in a small bowl.

Add 1/4 cup of the cheese.

Melt the remaining butter in a saucepan over a low-medium heat.

Add the onion and celery, stirring occasionally for 2 or 3 minutes or until they are soft.

Add the flour, salt, pepper and thyme stirring constantly for 1 minute.

Take off the heat and gradually add the chicken broth.

Return to the hob and stir constantly over a medium heat.

Add the evaporated milk and the rest of the cheese, cook until the cheese melts.

Remove from the hob and add the turkey, mushrooms, peas, prawns, peppers and sherry.

Combine the pasta and turkey mix in a large bowl and mix.

Finally put everything into the greased oven dish and top with the bread and nut mixture.

Cook for 20-25 minutes until the surface is lightly golden brown and serve immediately.