This is usually my favorite choice for leftover turkey, mainly because is also freezes well. Here's the story behind the dish....Madame Tetrazzini was a famous opera singer in the early 1900's, and was well-known for her astounding girth and thrilling voice; this was one of her favorite dishes.
Serves: 6
Prep.Time: 20 minutes + 30 minutes baking
1 pound Spaghetti -- broken in pieces
1/2 cup Butter
1 medium Onion -- chopped
1 pound fresh Mushrooms -- sliced
1 tablespoon Lemon juice
1/2 cup Flour
1/2 teaspoon Nutmeg
1/4 teaspoon Paprika
1/2 cup Dry Sherry
3 cups Turkey Broth, or Chicken Broth
1 cup Half and half
Salt and Pepper to taste
3 cups cubed Cooked Turkey
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees; grease a 13x9x2 baking dish. Cook spaghetti according to package directions; drain and spread evenly in bottom of baking dish. In a medium saucepan, melt 2 tablespoons of the butter; saute onion and mushrooms until soft. Stir in lemon juice; remove from pan to plate with slotted spoon. In the same pan, melt remaining butter; stir in flour, nutmeg and paprika. Cook and stir until smooth, about 1-2 minutes. Gradually stir in sherry and broth; cook and stir unthil thickened. Stir in cream; add onion mixture, salt and pepper; warm over low heat until heated through, stirring occationally. Spoon mixture evenly over spaghetti; sprinkle with Parmesan and additional paprika. Bake 30 minutes or until cheese is golden and bubbly.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved