Turkey Tetrazzini

November 26th, 2012

Welcome to my new Word Press website.  I still have some technical issues to work out, but I am happy with the design and look of my updated blog.  Thanks to my talented Son and Daughter-in-Law for their expertise.  If you encounter any problems in leaving comments or with any other issue please email me at pennyklett@gmail.com.

Thanksgiving is an excuse for wonderful leftovers in my opinion.  Every year I make an extra pumpkin pie just so I can have it for breakfast for a week.  But turkey tetrazzini has always been my reason for roasting a turkey.  It is just as much a tradition as the Thanksgiving dinner itself.

 

 

I have been using the same recipe for years and it will be difficult for me to be specific about proportions because everything is now done by rote.  But one thing I have learned over the years is to use less pasta than you think you will need because the pasta absorbs a lot of the sauce while it bakes.

 

 

Enjoy this simple dish made from leftovers.  It goes well with that leftover cranberry sauce too.

 

TURKEY TETRAZZINI

4 tablespoons butter
4 tablespoons flour
1/4 cup white wine or dry sherry
2 cups chicken broth
1 cup 1/2 and 1/2
4 cups cubed cooked turkey
salt and pepper to taste
1 teaspoon dried tarragon
1/2 cup toasted sliced almonds
1/2 cup Panko crumbs
1/2 cup freshly grated Parmesan cheese

1/2 pound (8 ounces) Spaghetti cooked according to directions on box

Preheat oven to 350 degrees F.

In large skillet melt butter over medium heat.  Add flour and whisk flour and butter together until it turns a light brown.  Mix together wine and chicken broth.  Add to skillet.  Continue whisking until sauce thickens.  Add 1/2 and 1/2 and turkey.  Cook until heated through.  Mix in cooked spaghetti.  Add a little pasta water if it is dry.

Pour contents of skillet into a greased casserole.  Sprinkle top with almonds, panko crumbs and Parmesan cheese.  Bake casserole until bubbly and cheese and breadcrumbs are browned. (About 20 minutes).

 

Printable recipe

 

 

 

18 responses to “Turkey Tetrazzini”

  1. Angie says:

    Great use of leftover turkey! It looks mouthwatering!

  2. Sam Hoffer says:

    Love your new site Penny. So sophisticated. And so is your turkey tetrazzini. Beautiful presentation too. I’m not sure how I signed in to Facebook to leave a comment. Hope it works!

    Sam

  3. www.cuocicucidici.blogspot.com says:

    I have some turkey leftovers and I’m so happy, because this was my second Thanksgiving (the dìfirst in Italy by some American friends) …and I have an idea for using them….have a great day, xoxoxo Flavia

  4. French Whisk says:

    Oh Gosh this looks delicious! I love recipes that have been so refined yet are almost impossible to nail down! Pinning right away!

  5. Susan says:

    Penny, your new site looks beautiful…real fresh and sharp. I love tetrazzini and this recipe looks perfect.

  6. joannova says:

    Beautiful redesign Penny — and that tetrazzini is pretty good looking too!

  7. Jane says:

    Your site looks great – I love the new look! Tetrazzini is pretty much total comfort food for me! I will have to make some with all the left over turkey 🙂

  8. Larry says:

    one of my favorite dishes Penny – congrats on the new site

  9. L.A. Brown says:

    Congratulations on the move to WordPress. The site looks very nice, love the new look. Tetrazzini is the first thing I make with TG leftovers. It’s just so darn good. Beautiful photo.

  10. I remember having this every year after Thanksgiving and always loved it. But I haven’t had it in years!

    • Penny Klett says:

      Thanks for designing my new blog Michael. You are the best Son I could ever hope for. Glad you remember my cooking and so glad that you married a girl who loves to cook as much as I do. Love, Mom.

  11. Marcia Smith says:

    Blog looks great Penny!!!! I especially love your photo on Meet Penny!!!! You look fabulous!!! Great work!

  12. Rita says:

    I have not made Turkey tetrazzini in years. Such a wonderful comfort food.. The almonds are a great addition to your pasta.
    Rita

  13. Barbara Williams says:

    Your blog looks wonderful, Penny, Brave girl to make the move, but well worth the effort.
    Turkey Tettrazzini is an old favorite. We used to make it for our annual New Year’s Eve party and serve it right after midnight. What memories it brings back!
    Love the addition of tarragon and there was no panko back then, so this is another big plus. Nice and crunchy for the top.

  14. From Harvest To Table says:

    Hi Penny! Love your new blog. It looks wonderful. The turkey tettrazzini looks wonderful too.
    xo
    Penny

  15. Nanadarla says:

    Love your new look and the fact that I can get regular updates!

  16. Treva says:

    This looks very good and I’m a huge fan of tettrazzini. How many servings do you get from this? Thanks.

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