Turkey Tetrazzini

Luisa Tetrazzini

1871-1940

Luisa is thought to be eponymous of the popular American dish Turkey Tetrazzini, which allegedly originated in San Francisco, where she resided for years. I have made this dish in various foams for years, mainly with chicken. I used my chicken recipe with a little modification to this dish, hope you can use up some leftovers.

Turkey Tetrazzini

Giorgio Celmo

Ingredients

1/2 pound uncooked spaghetti

1/4 cup finely chopped onion

1 garlic clove, minced

1 tablespoon butter

3 tablespoons cornstarch

1 can (14-1/2 ounces) Chicken Broth

1 can (12 ounces) evaporated milk

2-1/2 cups cubed cooked turkey breast

1 can (4 ounces) mushroom stems and pieces, drained

1/2 teaspoon seasoned salt(like Lawry’s)

Dash pepper

2 tablespoons grated Parmesan cheese

1/2 teaspoon paprika

Directions

Cook spaghetti according to package directions; drain.

In a large saucepan, saute onion and garlic in butter until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.

Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.