Thanksgiving Day 2023 is over, and our family enjoyed a delicious turkey dinner — but now we have leftovers! I’m not a big fan of leftovers, but I have to admit there is something special about them when it comes to Thanksgiving and Christmas. If you also have leftover turkey at your house, make Turkey Tetrazzini — it is delicious! And what’s even better — it is also delicious made at other times of the year with chicken, shrimp or crab! Check out the recipe at sharyescookbooks.com and let me know what you think!
2 tablespoons unsalted butter
1 medium onion, minced
8 ounces fresh mushrooms, sliced
8 ounces diced, cooked turkey (or substitute cooked chicken, raw shrimp or Dungeness crab)
1/4 cup flour
1/4 cup Best Foods mayonnaise
1 teaspoon freeze-dried tarragon leaves
1 teaspoon kosher salt
2 cups whole milk
¼ cup dry sherry
8 ounces spaghetti, cooked and well drained
Freshly-grated Parmigiano-Reggiano cheese, to garnish
Preheat oven to 350°. Spray a large ovenproof serving dish with cooking spray; set aside. Melt butter in a large skillet; sauté onion just until tender. Add mushrooms and cook over high heat for 5 minutes, stirring; stir in turkey and cook until heated through. Sprinkle flour over the top. Add mayonnaise, tarragon and salt; stir well, incorporating any pan drippings. Blend in milk and sherry and cook just until thickened, stirring often. Remove pan from heat, cover and keep warm. In a large bowl gently toss cooked spaghetti with the turkey and sauce mixture. Pour all of the mixture into the prepared dish, and shake the dish gently to level the contents. Generously cover the top with grated Parmigiano-Reggiano cheese, and bake 20-25 minutes or until nicely browned on the top. Remove pan from the oven and allow the dish to rest for 10 minutes before cutting into serving pieces. — Serves 4-6
