Using Holiday Leftovers ... Turkey Tetrazzini

Many of us had a big roasted turkey for our holiday dinner and perhaps have loads of leftovers. This recipe is a good way to use up some of those leftovers, for you can magically turn them into more comfort food. Zap!

We can all use warm, comfort food as we head into the shortest, as well as most hectic, days of the year. Like Shepherd's Pie, this is a complete one-dish meal using leftover turkey rather than leftover mashed potatoes. It makes a lot, making a perfect dinner for one of those hectic nights between Thanksgiving and New Year's, or any time of year. It is just as good with chicken, maybe better!

Turkey Tetrazzini
(Serves 4 to 6.)

• 5 tablespoons unsalted butter
• 1 onion, chopped
• 10 ounces mushrooms, thinly sliced (about 4 cups)
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine
• 1 3/4 cups milk
• 2 cups chicken broth
• 10 ounces spaghetti
• 3 cups coarsely chopped cooked turkey (or cooked chicken)
• 1 cup cooked peas
• Salt and freshly ground pepper, to taste
• 2/3 cup freshly grated Parmesan cheese
• 1/3 cup fine fresh bread crumbs

Preheat oven to 375°F.

Turkey Tetrazzini

Heat 4 tablespoons of the butter in a large, heavy saucepan over medium heat. Add the chopped onion and cook until slightly translucent. Add the mushrooms, stirring, until most of the liquid has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

Add the wine and deglaze the pan. In a stream add the milk and the broth, stirring. Bring the mixture to a boil and simmer the sauce for 5 minutes. In a pot of boiling salted water cook the spaghetti, per package directions, until it is al dente and drain it well.

In a large bowl combine the cooked spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. (The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.)

Bake the Tetrazzini in the middle of the preheated oven for 30 to 40 minutes, or until it is bubbling and the top is golden.