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Turkey Tetrazzini
By Jim Bailey, a.ka. "The Yankee Chef"

By now, you have an abundance of leftovers, or do you? If anyone is like me,
I am thrilled with throwing together a quick turkey, stuffing and cheese
sandwich and call it good. But one can only have that so many times.

I would like to give you folks another alternative. One of my favorite leftover
recipes is Tetrazinni, whether it be made with pork, ham or turkey.

Many old timers simply call this type of dish "Wiggle," and I have on many
occasions. My grandfather always referred to anything made in this style as
Wiggle. But because I have had newspapers turn me down based on the fact
that I only write simple recipes, the least I can do is give it the classic name.

Give this smooth, cheesy dish a try, maybe next year you will cook extra turkey
just to make this a few times.

This would be even more hearty, colorful, enticing, flavorful (and on and on) if
you added some of your leftover vegetables as well.

1 (16 oz.) package uncooked spaghetti or macaroni
1/2 c. butter or margarine
1 t. minced garlic in oil
1/2 c. minced onion
1/2 c. flour
3 c. chicken broth
2 c. milk
1 c. grated Parmesan cheese
4 c. chopped cooked turkey
2 c. shredded Mozzarella or Fontina cheese

Preheat oven to 350 degrees F.

Lightly grease a medium baking or casserole dish. Cook pasta according to
package instructions, only till al dente though, which is slightly firm.

Drain very well, and return to the pot. In large saucepan, melt butter in a
medium saucepan over medium heat. Saute onion until soft. Add in garlic and
saute until garlic is fragrant. Stir in flour and whisk until as smooth as possible.

Slowly whisk in chicken broth and milk, whisking until quite smooth. Cook
and stir until the mixture comes to scalding. Stir in Parmesan cheese, and
remove from heat. Mix in the turkey.

Pour sauce over pasta that are in the pot and stir to combine. Pour mixture into
prepared baking dish and top with mozzarella cheese. Bake 35 minutes in the
preheated oven, until surface is lightly browned.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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