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Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe.If you want, you could photograph a stack of tins you’ll be using for an upcoming cookie exchange—position them next to your recipe box, upload the photo, and you’re good to go!My point is that we’re pretty relaxed over here, and posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.
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Food on Fridays with Ann
Long-time readers will recognize my favorite way to creatively repurpose my turkey leftovers: Turkey Tetrazzini.
This recipe is from Peg Bracken’s “I Hate to Cook” book.
Turkey Tetrazzini
Ingredients:
- 1/2 lb spaghetti
- 5 T butter (some of the butter is used to saute the mushrooms, and some is used to make the cream sauce; I substituted oil when making the cream sauce)
- 2 C turkey or chicken broth
- 2 T sherry
- 1/2 C grated Parmesan
- 1/4 lb fresh mushrooms (I always add lots more; and if you possibly can afford it, they’re really best fresh, not canned)
- 1/3 C flour
- 1 C light cream
- 2 C diced turkey
- Salt & pepper
Directions:
Slice and saute mushrooms in 1 T butter till light brown.
Cook spaghetti.
Make cream sauce:
- 4 T butter (I used part olive and part canola oil replacing the butter entirely)
- mixed with 1/3 C flour.
Stir or whisk that until it makes a smooth base (or roux). Heat on medium until it cooks a little, then add broth and stir constantly (I use a whisk) on medium (or medium-high) heat until is smooth and thickens. Add cream, salt & pepper, and sherry (you simply must add the sherry–it’s not much, but makes a huge difference in flavor). By the way, don’t boil the cream sauce after the cream is added. Just heat through.
Divide sauce in half–in one half, put turkey meat. In the other, put the mushrooms and spaghetti.
Put spaghetti-mushroom half in a greased casserole dish. Make a hole in it (easier said than done with sauce-coated, slithery spaghetti). Pour turkey half in the hole. Top with Parmesan.
Bake uncovered 400 degrees for 20 minutes.
Dish it up alongside a simple lettuce salad with vinaigrette and some french bread, you may not hate to cook anymore!
(By the way, I always double this recipe and freeze one to share or use later.)
This sounds amazing, Ann! Maybe I should whip up a bread pudding, and you make a batch of the tettrazini, and we make it a meal?
I have some already-cubed bread ready for service, bagged and frozen. Let’s do it! A reward for running in 30 degree weather!
Your recipe sounds wonderful, and so different from my other left over turkey recipies. Thank you for this great idea.
Ann, I love using leftover turkey to make turkey tetrazzini; it’s one of my husband’s absolute favorites! I haven’t posted my recipe yet, but yours sure sounds great. 🙂 I didn’t host Thanksgiving and we went away right afterwards, so none this year. But maybe I can make some with Christmas turkey. 😉
I linked up a vegetable casserole that we enjoy every year during the holidays. If one is not gluten free, you can just make it with regular flour. It’s comfort food for sure and a way to get in some more veggies. :-0
Happy Friday!
Shirley
I forgot about turkey tetrazzini! Thank you for reminding me and offering this recipe. I made some a few years back and it was a hit. Oh, I’m so hungry for this now!
Nancy
This looks delicious. Thanks for hosting!
Yum! A turkey casserole dish that sounds wonderful! I will have to try your recipe. The family loves turkey leftovers and I have a turkey and wild rice casserole that they look forward to each year. I’ll have to add yours to our Thanksgiving Repertoire!
Thank you for hosting. It’s great to have a place to post my recipes.
Blessings,
Janis
This is an interesting recipe to add to my collection for turkey. I have that cookbook somewhere ?? So I went on E-Bay and found one. Thank you for your site Ann!