Turkey Tetrazzini (Mary Becker)

1
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.

Rating:

★★★★★ 1 vote

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)

How to Make Turkey Tetrazzini (Mary Becker)

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.

Printable Recipe Card

About Turkey Tetrazzini (Mary Becker)

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




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