Turkey Tetrazzini (Mary Becker)

Susan Feliciano

By
@frenchtutor

A great way to use up leftover holiday turkey meat, but also a good reason to buy fresh turkey breast and make it from scratch!
This came from the Oak Ridge '43 Club cookbook, "Cooking Behind the Fence," and is a recipe made during World War II.


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Comments:

Serves:

6-8

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 stick
butter
2/3 c
sliced onion
1/4 c
flour
1 tsp
salt
1/2 tsp
white pepper
1/2 tsp
poultry seasoning
1/4 tsp
dry mustard
2 c
milk
1 c
shredded sharp cheddar cheese
2 Tbsp
chopped pimento
2 Tbsp
dry sherry
4 oz
can mushroom stems and pieces, with liquid
1/2 c
fresh or frozen peas (optional)
7 oz pkg
spaghetti, cooked and drained
6-8 slice
cooked turkey (about 1 pound)

Directions Step-By-Step

1
Melt butter in saucepan. Saute onion in butter until tender. Blend in flour and seasonings. Remove from heat. Gradually add milk then return to heat. Stirring constantly, cook until mixture thickens. Add 2/3 cup of the cheese (reserving 1/3 cup) and the pimento, stirring until cheese melts. Add sherry and mushrooms with liquid to cheese sauce. (Add peas if using, stir well.)
2
Place a layer of spaghetti (about half) in a 12 x 8 inch (2 quart) casserole dish. Cover with a layer of turkey and a layer of sauce. Repeat, finishing with a layer of sauce. Sprinkle reserved cheese over top. Bake in a 400-degree oven about 25 minutes.
3
NOTE: This casserole may be assembled in advance and frozen. Heat, covered, in 350-degree oven for 1 and 1/2 hours, or until hot.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Italian
Other Tag: Heirloom