The Original Turkey Tetrazzini Recipe
Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years. To my mother, however, turkey Tetrazzini is just another way of saying turkey casserole. In her opinion casseroles are passé; she hasn’t made one in twenty years. (Note to readers: my mother is anything but a snob, although she can sound like one at times. Note to my mother’s friends: she loves your casseroles.) Fortunately, neither my father nor I could care less if something is “in” or “out”; all we care about is whether or not we like it (and by the way, mom used to make a wicked good tuna casserole). I made this for them the other night and judging by my dad’s three servings, it passes with flying colors. It’s a great way to use up turkey leftovers! Follow these steps for easy freezing. Defrost overnight, remove from the foil, and pop it back into its original casserole dish. Reheat at 375°F for about 30 minutes, or until the casserole is bubbly.
Storing Leftover Turkey Tetrazzini
Refrigerate leftovers tightly covered for 3 to 5 days. Reheat individual portions in the microwave, or reheat in the oven at 375°F for about 30 minutes, or until the casserole is bubbly.
5 More Ways to Use Leftover Turkey
Turkey Black Bean Quinoa Bake Sweet Potato, Mushroom, Leftover Turkey Casserole Cajun Turkey Pot Pie Mom’s Turkey Soup Turkey Black Bean Enchiladas
Note that if you have been using unsalted or low-sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole. Garnish individual servings with chopped parsley.
