Hi-

New to the group, I'll go back to lurking after this post :-).

After Thanksgiving "Tetrazzini" has been a tradition in my family for
generations. We use the same basic recipe as the OP, but with some
interesting changes.

First I make a roux with equal butter and flour, then slowly mix in 2 cups
homemade stock and whisk till no lumps. I then stir in + / - 1/2 cup white
wine, 1/2 cup chopped green olives and 1/2 cup chopped black olives, 1 pint
of whipping cream, 2 cloves minced garlic and salt and fresh ground black
pepper to taste. If my wife and kids aren't looking, I give a good dash of
cayenne also.
I grease the 8 x 12 pan well and give the bottom a light dusting of ground
parmesan. I use the same pasta amount and type as the OP and dump that in on
top of the dusting of cheese. Then, I put about 2-1/2 cups cooked turkey on
top of the noodles and pour the sauce mixture over the whole mess. Top with
a good amout 2/3 cup or so coarsely grated or cover with thin slices of
"real" parmesan , not the junk from the green cardboard can. If I feel
fancy, and who doesn't from time to time, some proscuitto or good country
ham gets tossed in too. Bake @ 375 for 1/2 hour covered with foil and then
remove the foil and cook for 15 more minutes. A good 3 or 4 minutes under
the broiler at the very end browns things up nicely. I always let this sit
for at least 10 minutes before serving to let the sauce continue
thickening.
Serve with plenty of fresh grated parmesan and a good white wine.

So, is this technically a tetrazzinni or would this have some other name?
What does tetrazzini translate too anyway? Well, whatever you call this -
it's damn good!

Back to lurking.....

Paul B