Tag Archive | recipes

Turkey Tetrazzini-My favorite Thanksgiving leftover dish


If you’re going to have a lot of extra turkey hanging around after Thanksgiving,  why not try making Turkey Tetrazzini?  It’s always been one my favorite retro recipes for using up all that leftover turkey(works with chicken too).    This delicious creamy comfort food casserole is attributed to the  French chef, Auguste Escoffier,  who named it in honor of the famous opera diva, Luisa Tetrazzini,  back in the early part of the twentieth century.


8 oz package mushrooms, sliced
4 tbsp butter
1/3 cup flour
1-3/4 cups milk or 1/2 and 1/2
2 cups chicken broth
1/4  cup Marsala or other dry sherry
8-10 oz dry spaghetti
3 cups of chopped turkey
1 cup frozen  peas
2/3 cup grated parmesan cheese
1/3 cup bread crumbs

In a large skillet saute mushrooms in  butter until most of liquid is evaporated. Add flour stirring on low heat for approx. 3 minutes.  Add milk, broth and sherry that has been preheated. (I just put the liquid ingredients in the microwave for a couple of minutes).  Keep stirring until sauce thickens. In a separate pot of boiling water, add the spaghetti. Cook al dente. Add the chopped turkey,  1/3 cup parmesan, frozen peas, a little pepper and a dash of nutmeg to the cream sauce.  Combine the whole mixture with the cooked pasta and add to a casserole dish sprayed with Pam.  Top with remaining Parmesan cheese and breadcrumbs. Bake at 350 for approx 45 minutes.

For future dinners, you can double this recipe, as it freezes very well.  Just make sure to wrap the unbaked casserole very tightly.  Takes a bit longer to bake from frozen and you need to add a little extra milk.

Well,  am off to start my cooking and I’ve got a cute new vintage apron to wear too!  Wishing you all a very happy Thanksgiving day.

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Recipes for an Old Fashioned Fourth of July


Independence Day celebrations definitely call for some old timey, stick to your ribs, comfort type party food.  It’s a day to kick back, relax and get the family and friends together to celebrate our freedom to feast on anything we damn well please! After all, what’s says "American" more than a Fourth of July  BBQ or picnic?  Combined with the requisite pyrotechnics, of course!

What’s Cooking America  has some mouth watering recipes for a good old fashioned 4th of July picnic, complete with barbequed baked beans , favorite potato salad, southern fried chicken  and sweet ice tea.

Let’s not forget the cocktails, though, because everyone knows mixing alcohol with explosives is an old tradition that goes way back! Check out these drink recipes  at the UV Vodka website. It’s American made, from Minnesota. With names like the "Cherry Bomb" and the "Blue Bombsicle" you’re sure to have a bang up time.

Of course, a perfect ending to a classic holiday would be this classic fruit trifle in red, white and blue. Guaranteed to be the grand finale of your patriotic pigout! Courtesy of HGTV

Trifle1 Red, White and Blue Fresh-Fruit Trifle


2-1/2 cups heavy cream
2 lbs. white chocolate pieces (the small round ones  work best for this recipe)
yellow cake mix (check box for required ingredients,  you will need three 8-inch cakes)
strawberries (quartered)

Preparation for ganache:

one cup (the rest will be needed later) heavy cream to a boil and pour
over the white-chocolate pieces. Cover this mixture with plastic wrap
and let it set for 10 to 15 minutes until the temperature has cooled.
(The chocolate should be completely melted.) Mix and blend well with a
wire whisk until all the pieces of chocolate are dissolved. Set aside
and let the mixture go to room temperature.

Whip 1-1/2 cups
heavy cream to 2/3 whipping peak and add the white chocolate mixture
(ganache) and blend. This mixture will become thick quickly. Set aside.

Assembling the trifle:

Bake the yellow cake according to
the directions provided on the box. Three eight-inch round yellow cakes
are needed. According to the size of your glass cake dish, make as many
layers possible.

Place the first layer of cake in the bottom of
the glass cake dish and add some of the ganache with some strawberries.
Add another layer of cake and more ganache with blueberries. Continue
adding as many layers as it takes to reach the top of the cake dish.
Smooth the ganache with a hot knife to make the top level.

off the dessert with quartered strawberries around the edge and filled
in with raspberries and blueberries. Sprinkle with confectioner’s sugar.



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