My Mom’s Turkey Tetrazzini

I can’t believe Christmas came and went so fast!  I must say I am kinda happy it is over.  I am totally exhausted and ready for a break from the nonstop holiday excitement.  We had so many things to do and places to go during the past month, and like most moms I put pressure on myself to make it a special time for the kids, so now that it is over I feel a sense of relief.  On the flip side, though, I really do love the holidays so I feel bummed, too.

For Christmas dinner I roasted a 16 pound turkey I picked up from our co-op.  It was delicious, but we were left with a lot of leftovers!  A good thing!  I dropped the bones in the slow cooker overnight for easy turkey broth, and it yielded five amber-colored quarts to put to use for future meals.

Some of the meat went to use in last night’s dinner.  When I was little, a big turkey dinner always meant my mom would prepare Turkey Tettrazzinni the next night – one of our absolute favorite meals!  So, I thought I’d take my little family for a walk down memory lane by making this dinner for them, too.

My Mom’s Turkey Tetrazzini

3/4 lb spaghetti noodles, cooked

1/2 lb mushrooms, chopped

5 tablespoons butter, divided

2 cups cooked turkey, chopped

1 teaspoon dried thyme

1/2 cup dry vermouth or dry white wine

2 tablespoons flour

2 cups chicken or turkey broth (I used the turkey broth I made with the leftover bones)

1 cup whipping cream

Parmesan cheese

Preheat oven to 350 degrees. Grease a 9×12 glass dish.

Melt 2 tablespoons of butter in a large pan. Add mushrooms and saute until mushrooms are cooked down.  Add turkey, thyme and vermouth, and cook until the liquid evaporates.  Salt and pepper to taste.

Meanwhile, melt the remaining 3 tablespoons of butter in saucepan over medium heat. Whisk in flour and stir until smooth.  Add chicken broth, whisking often until the mixture thickens and comes to a boil.  Add whipping cream.  Stir well and remove from heat.

Layer noodles in the 9×13 dish. Top with turkey/mushroom mixture. Pour broth/cream on top.  Sprinkle with Parmesan cheese.  Bake for 30 minutes.

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