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.

TURKEY  TETRAZZINI

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.