What to do with all of that leftover turkey??? Make turkey tetrazzini, of course. The first time I had turkey tetrazzini was at my mother-in-law's. I loved it and still do, although I can't make it taste as good as hers does. I love the name, it makes ho-hum, everyday turkey sound really extravagant. I love that it is easy to make, but sounds like you've been slaving away for days making it. I love that it is named after this opera singer, Luisa Tetrazzini. When you've got a last name like Tetrazzini, you can't help but have a dish named after you. I guess when you are an opera singer, you get perks like that. Like Renee Fleming's, Diva Renee au Chocolat by chef Daniel Boulud. Now wouldn't you like to have a dessert named after you?
Here's the recipe for Turkey Tetrazzini from the Lion House Cookbook:
8 ounces spagetti, broken in pieces and cooked
5 T. butter
6 T. flour
3 c. chicken or turkey broth
1 cup light cream
1 t. salt
1 cup fresh or canned mushrooms, including juice
5 T. minced green peppers
3 c. cooked turkey, cubed
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese
Melt butter in skillet, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spagetti, mushrooms, green peppers, and cooked turkey. Turn into individual baking dishes or a 2-3 quart baking dish. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned. Serves 8.