Turkey Tetrazzini - a Family Classic!

In the early days of our marriage, Alan and I lived with his parents while we refurbished the house we had purchased. This was about 6 weeks.  And it was ok, really it was.  The in-laws did everything they could to make me feel at home. The fact that I had not lived with parents for about 16 years made it a bit difficult for me, but we did fairly well.

One day, I decided to go through my mother in law's cook book and stumbled across a recipe that became a family staple.  I have made this recipe regularly ever since and my daughter asked for a copy of it, so it seemed the right thing to document this historic passing over of a new family classic!

Not only is this a super way to use leftover turkey (or chicken), it is also just good eating. Recently, we have begun to buy ready cooked chicken breasts and used them, or even cooking chicken breasts, maybe not quite as tasty, but really fast for a good meal.

I apologize for the lateness of this post.  It is the perfect way to use leftover turkey and one of the highlights of our Christmas week.  But there was never time to post it this week.  And I looked up the safest length of time to use up leftover turkey and the suggestion is no more than 3 - 4 days.

Being in a hurry, as always in the week between Christmas and New Year, Alan came in and helped cut up the veggies!

 

 

 

 

 

 

 

I doubled the recipe, so this is more than the recipe actually calls for.

 

If you want the recipe without pictures, just scroll down and enjoy!

Turkey Tetrazzini

8 oz spaghetti

1 celery stick, chopped (I always use at least 3 sticks)

1 onion, chopped

1 can mushrooms (the original recipe calls for this, I have never used them)

3oz butter

1 can cream of chicken soup

1/4 (1/2 cup) milk

2oz cheddar cheese

2 Tbs sherry, optional (sherry?  no way!)

salt & pepper

8oz turkey, cooked and diced

Parmesan cheese

 

1.  Preheat oven to moderate, 350F, gas 4 or 180C

2.  Cook spaghetti, drain and keep hot

3.  Cook celery, onion and mushrooms (if using) in butter til tender.

4.  Add soup, milk, cheese and sherry (if using).

5.  Cook over low heat till cheese has melted.

     Add turkey and pour over spaghetti.

6.  Stir and place in casserole.

    Sprinkle with Parmesan cheese (I never did this either) and bake in center

    of oven for 20 - 25 minutes.  Watch this because it might begin to get too brown before this time

    is up.

 

 Knock, knock!
Who's there?
Arthur.
Arthur who?
Arthur any leftovers?

Turkey Tetrazzini

8 oz spaghetti

1 celery stick, chopped (I always use at least 3 sticks)

1 onion, chopped

1 can mushrooms (the original recipe calls for this, I have never used them)

3oz butter

1 can cream of chicken soup

1/4 (1/2 cup) milk

2oz cheddar cheese

2 Tbs sherry, optional (sherry?  no way!)

salt & pepper

8oz turkey, cooked and diced

Parmesan cheese

 

1.  Preheat oven to moderate, 350F, gas 4 or 180C

2.  Cook spaghetti, drain and keep hot

3.  Cook celery, onion and mushrooms (if using) in butter til tender.

4.  Add soup, milk, cheese and sherry (if using).

5.  Cook over low heat till cheese has melted.

     Add turkey and pour over spaghetti.

6.  Stir and place in casserole.

    Sprinkle with Parmesan cheese (I never did this either) and bake in center

    of oven for 20 - 25 minutes.  Watch this because it might begin to get too brown before this time

    is up.