Thanksgiving is almost around the corner. Time to start thinking what to do with the Thanksgiving dinner leftovers.
Smaller and smaller turkeys are available in the markets, but appetites seem as big as ever. Sometimes the whole turkey is eaten for Thanksgiving dinner; but if your family is lucky enough to have some left over, this is a delicious way to use it – maybe for Friday-night supper.
This Turkey Tetrazzini casserole recipe comes from a 1966 Jack and Jill childrens magazine.
It mentions that Luisa Tetrazzini was one of the world’s greatest opera singers. The story is told that a famous chef admired her singing so much that he created Chicken Tetrazzini in her honor.
Since this is a recipe to use up those Thanksgiving meal leftovers, turkey is used instead of chicken.
2 tablespoons butter or margarine
3 tablespoons chopped onions
1/3 cup sliced mushrooms
1 1/2 cup diced turkey
1 1/2 cup turkey gravy
2 cups cooked thin spaghetti
1 cup shredded cheese
Melt butter in saucepan, and cook onions and mushrooms over low heat until tender.
Add turkey, spaghetti, and gravy. (If gravy seems thick, thin it with a little milk.)
Heat mixture till it bubbles, stirring frequently.
Turn into a baking dish and top with the cheese.
Place under broiler until cheese is melted.