Saturday, November 12, 2011

Turkey Tetrazzini



My mom's solution to the problem of leftover Thanksgiving and/or Christmas turkey is to make her wonderful Turkey Tetrazzini, which was a comfort food staple at our house during the cold months as we were growing up. The American dish was apparently named for Italian opera soprano Luisa Tetrazzini.

Mom recently gave me her recipe, and I am hoping to have the dish mastered during this holiday season. Here's Mom's recipe:

TURKEY TETRAZZINI

2 medium onions, chopped
1 bunch fresh celery, chopped
8 oz. package fresh mushrooms, sliced
3 to 4 tbsp. dry white wine (Any clear liquid will do.)
3 to 4 tbsp. butter or margarine
2 cups (or 14-15 oz. can) chicken broth
1/4 to 1/2 cup flour to thicken
salt and pepper to taste
1 cup heavy cream
2 to 3 cups shredded turkey
2 cups cooked noodles (elbow or spaghetti)
2 to 3 oz. package of slivered almonds
4 to 6 cups mozzarella
1/2 to 1 cup grated Parmesan

Melt butter in skillet over medium heat and add celery. Saute the celery for about five to ten minutes and add onion. Saute another five to ten minutes and add mushrooms. Add the wine and salt and pepper during this process and cook the mixture down until the liquid is mostly evaporated. Add the broth as the mixture starts sticking to the bottom of the skillet. Bring to a slow boil, turn heat to low and add flour to thicken. Add the cream and simmer a bit before turning off the heat.

In a bowl mix noodles, turkey, almonds and saute mixture, and then pour into casserole dish. Top with mozzarella and Parmesan. Bake on 350 to 375 degrees for thirty to forty minutes.