"Goomba38" > wrote in message
...
> Felice Friese wrote:
>
>> AND I got to bring home the leftovers (SIL doesn't eat "used food") so I
>> have a pound of turkey meat in the fridge and a stock pot full of bones
>> and scraps on the stove. Tetrazzini, here I come.
>>
> I'd love to have your recipe for tetrazzini? <bats big cow eyes>

Batting my eyelashes back atcha, I offer my variation on an old Sunset mag
recipe:

4 tablespoons butter
5 tablespoons flour
2 1/2 cups chicken stock
1 1/4 cups light cream or half & half
1/2 cup white wine
3/4 cups grated Parmesan cheese
3/4 lb mushrooms, sliced
1/2 pound spaghetti, broken in 1-inch pieces
1 pound leftover turkey, cut up
salt and pepper

In saucepan, melt butter and blend in flour. Gradually add chicken stock,
cream and wine. Bring to a simmer and stir 3 minutes or until thickened.
Blend in Parmesan. Meanwhile, sauté mushroom slices and cook spaghetti until
done. Combine mushrooms, spaghetti, turkey, sauce, and salt and pepper. Turn
into baking dishes. Bake 20-30 minutes at 325.

I've been known to roast a small turkey just to make this.

Felice

Felice Friese wrote:

> Batting my eyelashes back atcha, I offer my variation on an old Sunset mag
> recipe:
>
> 4 tablespoons butter
> 5 tablespoons flour
> 2 1/2 cups chicken stock
> 1 1/4 cups light cream or half & half
> 1/2 cup white wine
> 3/4 cups grated Parmesan cheese
> 3/4 lb mushrooms, sliced
> 1/2 pound spaghetti, broken in 1-inch pieces
> 1 pound leftover turkey, cut up
> salt and pepper
>
> In saucepan, melt butter and blend in flour. Gradually add chicken stock,
> cream and wine. Bring to a simmer and stir 3 minutes or until thickened.
> Blend in Parmesan. Meanwhile, sauté mushroom slices and cook spaghetti until
> done. Combine mushrooms, spaghetti, turkey, sauce, and salt and pepper. Turn
> into baking dishes. Bake 20-30 minutes at 325.
>
> I've been known to roast a small turkey just to make this.
>
> Felice

Thank you. I actually have only eaten this dish once at a DAR luncheon
and thought it was a great meal for serving a crowd, and not terribly
expensive I imagine?
Goomba

"Goomba38" > wrote in message
. ..

<snip Turkey Tet recipe>

> Thank you. I actually have only eaten this dish once at a DAR luncheon and
> thought it was a great meal for serving a crowd, and not terribly
> expensive I imagine?
> Goomba

Not expensive when you consider you've already paid for the turkey! I used
to make a load of it with the l/o Thanksgiving bird, freeze it, and then
serve it to hangers-on after our New Year's Day eggnog do. Betcha mine is
better than the DAR's.

Felice

Felice Friese wrote on 06 Oct 2006 in rec.food.cooking

> > AND I got to bring home the leftovers (SIL doesn't eat "used food")
> > so I
> >> have a pound of turkey meat in the fridge and a stock pot full of
> >> bones and scraps on the stove.

Tetrazzini, here I come.
> >>
>
>

You're going just collect that stuff in your house and then just go
trapsing off to somewhere in Italy?

On Sat, 07 Oct 2006 01:31:09 GMT, Mr Libido Incognito >
wrote:

>Felice Friese wrote on 06 Oct 2006 in rec.food.cooking
>
>> > AND I got to bring home the leftovers (SIL doesn't eat "used food")
>> > so I
>> >> have a pound of turkey meat in the fridge and a stock pot full of
>> >> bones and scraps on the stove.
>
>Tetrazzini, here I come.

As of last year, and from now on (unless I find something better) I
make gumbo with the turkey leftovers, and the turkey stock. It is
absolutely incredible.

Christine

"Christine Dabney" > wrote in message
...
> On Sat, 07 Oct 2006 01:31:09 GMT, Mr Libido Incognito >
> wrote:
>
>>Felice Friese wrote on 06 Oct 2006 in rec.food.cooking
>>
>>> > AND I got to bring home the leftovers (SIL doesn't eat "used food")
>>> > so I
>>> >> have a pound of turkey meat in the fridge and a stock pot full of
>>> >> bones and scraps on the stove.
>>
>>Tetrazzini, here I come.
>
> As of last year, and from now on (unless I find something better) I
> make gumbo with the turkey leftovers, and the turkey stock. It is
> absolutely incredible.
>
> Christine

Great idea! I've got enough turkey stock to fill a bathtub and it's a bit
strong for the Turkey Tet, but it would certainly make a gutsy gumbo even
gutsier.

Felice