If you’re lucky enough to have leftover turkey from Thanksgiving dinner, I’ve got a recipe your family will love: Turkey Tetrazzini. My mama always made this for us growing up. They say “imitation is the sincerest form of flattery.”  (You don’t mind if I share our little family recipe, do you Mom?)

My mom’s always been a great cook, and everyone loves her Turkey Tetrazzini. It’s requested for birthdays, holidays and other special occasions. What’s not to love about thick turkey slices and sautéed mushrooms smothered in rich wine cream sauce atop a bed of pasta?

I must confess to a dirty deed though. As a kid, I distinctly remember picking out those wonderful sautéed mushrooms, hiding and “disposing” of them. (Sorry Mom.) I know better now. The sautéed mushrooms slathered in wine cream sauce are the best part.

So I made Turkey Tetrazzini for dinner at my house the other night. We had it with tender steamed green beans and fresh orange whole cranberry sauce.

(Here’s the homemade cranberry sauce recipe.)

There was silence as everyone dug in. Lots of boys, lots of eating, not so much conversation. But I noted growing piles on several plates. Little piles of lovely sautéed mushrooms slathered in rich wine cream sauce. WHAAAATTTTT??? It’s true: what goes around comes around.

If you aren’t lucky enough to have leftover turkey to make this Turkey Tetrazzini, a rotisserie chicken works great. (Chicken Tetrazzini is delicious too.)

Print

Turkey Tetrazzini

Turkey Tetrazzini is a wonderful main dish with turkey, sautéed mushrooms and pasta. Wine cream sauce gives exceptional flavor. Serve with fresh whole cranberry sauce.

Course American

Cuisine Main course

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9

Author Allie Taylor

Ingredients

• 1 pound spaghetti noodles
• 8 ounces sliced fresh mushrooms
• 1/2 cup flour
• 7 tablespoons butter divided
• 3 cups turkey broth or chicken broth
• 1 1/2 cups light cream or half and half
• 2 tablespoons white cooking wine or sherry
• 3 cups cooked sliced turkey or chicken
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh grated parmesan cheese

Instructions

• Preheat oven to 400 degrees.
• Cook spaghetti according to package directions.
• Drain.
• Place cooked spaghetti in greased 9" X 13" greased baking dish.
• Sautee sliced mushrooms in 1 tablespoon of the butter, 'til light brown. Drain off any excess juice.
• Now make the cream sauce.
• Melt 6 tablespoons butter in a saucepan over low heat.
• Whisk in 1/2 cup flour.
• Add turkey broth and cook over medium heat, stirring constantly with a whisk until smooth and thick, about 5 minutes.
• Add cream, salt, pepper and cooking wine.
• Add in sautéed mushrooms.
• Now place turkey slices on top of the cooked spaghetti.
• Pour the mushroom cream sauce over everything.
• Top with grated parmesan cheese.
• Bake uncovered at 400 degrees until hot, bubbly and just beginning to turn golden, about 25 minutes.

Notes

Put this casserole together up to a day ahead. Refrigerate and bake later. Add 10-15 minutes extra baking time if it goes in the oven cold.

Turkey Tetrazzini Recipe

You may also like: Brown Butter Almond Green Beans

The post Turkey Tetrazzini Recipe appeared first on Through Her Looking Glass.

Thanksgiving is just around the corner, and I do love Fresh Whole Cranberry Sauce with the bird. I’ve included a variation for cranberry almond  and cranberry orange sauce, hope something will be just right for your Thanksgiving celebration.

Cranberries have always been near and dear to my heart. Many wonderful childhood memories, meandering the cranberry bogs by rail aboard the caboose at Edaville Railroad in Carver, Massachusetts.  http://www.edaville.com

Forget the bogs. Not the blogs. Let’s talk turkey…er…cranberry sauce.

Making Fresh Whole Cranberry Sauce isn’t rocket science. It takes just fifteen minutes and the recipe couldn’t be simpler. There’s something arresting about the brilliant hue of the berries as they cook. The natural pectin in the cranberries gels the sauce as it cools.

Cranberry sauce is a sweet tart combination that’s great with your turkey dinner and on turkey sandwiches the next day.

Choose firm cranberries for your Fresh Whole Cranberry Sauce.

Make the basic Fresh Whole Cranberry Sauce.

Add orange zest if you like.

Orange Cranberry Sauce

Or add almond extract to the basic recipe, making a whole berry cranberry almond sauce.

Make Fresh Whole Cranberry Sauce a day or two ahead to save time on the big day!

Print

Fresh Whole Cranberry Sauce

Nothing compares to fresh cranberry sauce with Thanksgiving dinner. Make yours ahead and enjoy with the feast.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Allie Taylor

Ingredients

• 1 cup water
• 2/3 cup sugar
• 12 ounce package fresh cranberries
• Optional: 2 tablespoons orange zest
• Optional: 1/2 teaspoon almond extract

Instructions

• Sort and rinse cranberries, discarding bruised or soft ones.
• Remove all stems.
• Boil sugar and water in a saucepan.
• Add cranberries, cook at a low boil for 8-10 minutes.
• Pour into serving bowl, cover and cool.
• For orange cranberry sauce, mix in 2 tablespoons of orange zest.
• For almond cranberry sauce, mix in 1/2 teaspoon almond extract.

Notes

Make up to two days ahead.

The post Fresh Whole Cranberry Sauce appeared first on Through Her Looking Glass.