Turkey, Turkey, Turkey!!! Tetrazinni. - Joanna's, Anything Cooking? Blog at Allrecipes.com - 258728

Joanna's, Anything Cooking?

TURKEY, TURKEY, TURKEY!!! Tetrazinni. 
 
Nov. 28, 2011 1:41 pm 
Updated: Nov. 29, 2011 8:48 am
     It is so hard to believe that another Thanksgiving is now behind us, not only signaling the holidays yet to come, but also telling us another year has so quickly passed.  Usually, Christmas and Thanksgiving can be a rather anxious time of the year considering the decisions needing to be made as far as who is spending what holiday where and with whom?  Usually, the end result is someone feeling left out and possibly slightly resentful such as the “last kid standing in the baseball game pick.”  Inevitably, someone will be left out and feeling alone on a holiday.  This year, an epiphany occurred within our family’s structure, “why not have everyone join in for a multi-family Thanksgiving?  Our extended family includes everyone who is connected thru the kids and grandchildren and the event would be open to all.  Our mix includes ex husbands and wives, ex sister and brother in laws. It would include anyone now or previously connected as family.  It was simply a marvelous event and I am sure we will do it again.  The best part was that no one felt left out of the holiday!
     I personally made two turkeys, a giant pan of stuffing, two kinds of potatoes including mashed with almost a gallon of turkey gravy and a custard pie.  Of course, taking the turkeys somewhere else would result in no leftovers for the Hogan household so I had to make another turkey the day after Thanksgiving for just that purpose.  We have to have our turkey, lettuce and mayo sandwiches after the holiday, or we couldn’t survive.  I also a several other “standard Thanksgiving leftover recipes” and this is one we are having tonight.  It is quick, tasty and will keep for about five days after made if it is refrigerated.. I make a Tetrazzini which I acquired through thru my employer of 28 years.  They made this dish in our cafeteria for the patients and when they made it, I never missed eating dinner at work.

One package of  spaghetti pasta
½ cup diced red pepper
3 cups cubed turkey (white meat stays together better)
3 Cups finely shredded Chedder Cheese. (I prefer med, or Sharp)
2 crushed garlic cloves
1 ½ cups shredded parmesan cheese
1 cup of mushrooms, sliced
2 tblsp. Olive oil.  
2 Can Cream Mushroom soup
2 cups whole milk, or half and half.
Baking pan.

Preheat Oven to 350 degrees.

In a pan cook the spaghetti for 6 minutes after water boils and drain in colander.
In a large skillet, add olive oil, crush and mash the garlic and add to the skillet until browned. 
Add the drained spaghetti
Mix in all the other ingredients EXCEPT FOR THE CHEDDER CHEESE.
Blend all the ingredients until evenly mixed. Salt and Pepper to taste.
Pour all contents into an  8x12 cake pan.
Sprinkle over the cheese and bake for about 45-60 minutes until the cheese slightly browns .
 
Comments
Nov. 28, 2011 2:28 pm
I was acualy thinking of making "Tetrazzini" for left overs from thanks giving. The dish is named after the Italian opera star, Luisa Tetrazzini. It is widely believed to have been invented in 1908-1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident.
 
Lela 
Nov. 28, 2011 6:15 pm
Joanna, I love your Christmas spirit or shall I say Thanksgiving Spirit! You have renewed my opinion that there are thoughtful, giving, and caring people in the world. I love when people share their recipes here on AR. Thank you so much. It sounds delicious. I am all out of turkey, but my daughter requested I make some turkey in January--since she knows I always buy 3 or 4 extra turkeys. I will certainly give your recipe a whirl.
 
Nov. 29, 2011 8:48 am
I love to know that my Blog is shared and my recipes are helpful. I want to wish you all a most blessed holiday season. I keep being reminded that the "Christmas Spirit" is spread in just so many ways. I watched a Christmas movie this weekend in which the dialog stated, "Christmas Spirit will grow by just singing as lound as you can." Well, I cerainly am well known for my singing out loud. Can't say it's the best, but it is a song. Love and Joy to you all... SSSSSS (= singing)
 
 
 
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Sweet Pickles Mom

Home Town
Wausau, Wisconsin, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2006

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet

Hobbies
Knitting, Gardening, Walking, Fishing, Photography, Music

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About Me
I am a non-working Registered Nurse. I have loved to cook ever since childhood. I love the outdoors and warm weather. Living in Minnesota and being from Wisconsin you would think I would enjoy cold weather and activities associated with, WRONG! I hate the cold and stay indoors almost the entire winter until Spring "breaks." What do you do in the winter? Cook, of course. I love experimenting with new, complicated food dishes and of course I love the taste of my own cooking. I love animals and have a Minature Schnauzer, "Pickles." She is a total joy!
My favorite things to cook
I love to make different Italian dishes. I tend to like spice so I am intrigued by India, Mexico, Thai and anything made with a "bite." Being of German descent, I have some favorite all time recipes that were my mom and dad's. Kliska is one of my families favorites. It is potato dumplings that are browned with bacon and pork pieces until the dumplings are crisped on the edges. Along with the pork pieces and bacon you have alot of chopped onion and a pinch of nutmeg; very tasty, but loaded with cholesterol.
My favorite family cooking traditions
As aforementioned I love to make Kliska. One of my best friends who is Swedish, makes a similar Klub which is a large potato dumpling filled with diced pork, onion, salt, pepper and a pinch of nutmeg. She wraps the dumplings which are coated with butter in aluminum foil and then dropped into boiling water for about 30 minutes. Being German, I do like the 'ol standbys of sauerkraut and pork ribs, sauerkraut and weiner's, sauerkraut and whatever. Sauerbraten, red cabbage and potatoes are a nice combination too.
My cooking triumphs
I just recently watched a cute "date" movie for about the 15th time with Lauren Hutton called Sweet Treats. She's a chef who combines with the male lead to form a team contesting in a cooking contest. In that movie they make a Torta Barozzi which is a very chocolate, non-flour torte. Was a rather complicated recipe, but I made it and it turned out "wonderful." It is a chocolate lovers dream.
My cooking tragedies
I never remember those cooking tragedies. I just never make them again and "move on" to greater things. I will say, I never serve a recipe that I have not made previously! Also when cooking meat, don't over cook and "always" use a meat thermometer!
 
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