A very happy Thanksgiving to everyone and we do have a lot to be thankful for. Now that the big meal is out of the way what to do with leftover turkey? Sandwiches and soup are delicious but why not make something a bit different. Turkey tetrazzini is a retro recipe from the early 1900’s and is a wonderful way to use leftover turkey. Shredded turkey in a béchamel (cream sauce )with peas, mushrooms, gruyere and parmesan, spaghetti and buttery breadcrumbs. Here’s how to make it:

Turkey tetrazzini

serves 4-6 depending on serving size

2 cups bechamel (cream sauce)

shredded turkey

1 c peas

1/2 onion chopped

1 1/2 c sliced mushrooms

1/2 lb spaghetti

1 c grated gruyere

1/4 c grated parmesan plus more to sprinkle on top

salt and pepper to taste

approximately 1 cup breadcrumbs mixed with 2 tbs melted butter

Bechamel: 2 c whole milk, 3 tbs flour, 3 tbs butter, salt and pepper. On medium heat melt butter in saucepan, add the flour and whisk until combined, whisk in room temperature milk continuing to whisk until smooth and the sauce thickens, add the grated gruyere and parmesan season with salt and pepper, remove from heat and set aside.

In large skillet saute the onions in butter until softened, add the mushrooms and continue to saute, add the peas, season with salt and pepper. Add the bechamel, shredded turkey and set aside. Cook the spaghetti until al dente. Drain and mix with the cream sauce. Add to a buttered casserole and top with the buttered bread crumbs and some grated parmesan, bake in 375 degree oven until browned and bubbly approximately 25-30 minutes.

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