For me, thanksgiving day is simply a preamble. Lots of food, napping, yada yada yada….. the whole fete is just a buildup to what occurs a few days later…
And, as we feasted upon turkey the end of last week, it was time.
I don’t know how authentic this recipe is – I simply know that it is a non-negotiable at my family home. If there is turkey, there will be tetrazzini – and this is how it should be.
- 1 8oz package spaghetti
- 1 small onion, diced
- ¼ cup flour
- 2¾ cups milk
- 1 8oz package sliced mushrooms OR 1 undrained 2.5 oz jar
- 1 chicken bullion cube
- ½ tsp salt
- ½ cup grated parmesan
- 4 slices bread (any type will do, but crusty Italian is best)
- 2 cups cubed turkey (cooked)
- Cook the spaghetti and drain. Over medium heat, cook the onion in 3 tbsp butter until tender. Stir in flour till blended. Stir in milk, mushrooms, bullion and salt. Cook, stirring, till slightly thickened. Remove from heat and stir in cheese. Tear bread into small pieces. Melt 3 tbsp butter and toss with breadcrumbs. Preheat oven to 350 degrees. Add sauce and turkey to the spaghetti and toss to mix. Put into baking dish and top with breadcrumbs. Bake 20 minutes or till heated through.