Turkey Tettrazinni


Could it be? I haven't posted the recipe for Turkey Tetrazinni? This has been a family staple for 30+ years. It is a post-Thanksgiving necessity, but so good that we keep this in the main menu rotation.

I learned the recipe in Philadelphia from my friend's father Frank who lived with us in our huge Victorian on Baring Street. Three families lived in our three story house with pocket doors, a grand bannister, and chestnut wood trim. Frank lived in what would have been the front parlor. His whole life was in that room including his radial saw and drill press. Frank was a man of impeccable taste. His recipe is a classic:

Turkey Tetrazinni

1/2 pound thin spaghetti
2 cups diced leftover turkey (or meat from a smoked turkey leg)
1/2 - 1 lb sliced mushrooms
4 TBLS butter
1/4 cup flour
2 cups milk
1/2 - 1 cup grated parmesan
Tabasco
salt to taste

Cook the spaghetti in salted water in a large pot. Drain in a colander. In the same pot, melt 3 TBLS butter. Saute the sliced mushrooms in the butter. Sprinkle with salt. When the mushrooms are lightly cooked, sprinkle them with the flour and stir for about 1 minute. Pour in milk and bring to boil stirring so the mixture does not stick. Watch for the mixture to thicken as it comes to a boil. When thick, remove from flame. Add about 6 dashes of Tabasco and the turkey. Stir. Add the cooked spaghetti and stir.

Butter a casserole dish. Pour 1/2 the turkey mixture into the dish, sprinkle with parmesan. Repeat with the rest of the mixture. Sprinkle the top with parmesan and dot with the rest of the butter. Bake at 350 until browned and bubbly, about 45 minutes.

PS - for vegetarians, this recipe should work with diced veggie-chicken strips substituted for the turkey. It might even be good with no turkey and extra mushrooms. Hope someone tries this and lets me know.