Smaller and smaller turkeys are available in the markets, but appetites seem as big as ever. Sometimes the whole turkey is eaten for Thanksgiving dinner; but if your family is lucky enough to have some left over, this is a delicious way to use it - maybe for Friday-night supper.
This Turkey Tetrazzini casserole recipe comes from a 1966 Jack and Jill childrens magazine.
It mentions that Luisa Tetrazzini was one of the world's greatest opera singers. The story is told that a famous chef admired her singing so much that he created Chicken Tetrazzini in her honor.
Since this is a recipe to use up those Thanksgiving meal leftovers, turkey is used instead of chicken.
Ingredients:
2 tablespoons butter or margarine
3 tablespoons chopped onions
1/3 cup sliced mushrooms
1 1/2 cup diced turkey
1 1/2 cup turkey gravy
2 cups cooked thin spaghetti
1 cup shredded cheese
Melt butter in saucepan, and cook onions and mushrooms over low heat until tender.
Add turkey, spaghetti, and gravy. (If gravy seems thick, thin it with a little milk.)
Heat mixture till it bubbles, stirring frequently.
Turn into a baking dish and top with the cheese.
Place under broiler until cheese is melted.
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