I know Thanksgiving has long since gone, but since I just finished eating the last of the re-purposed leftovers, I don’t feel like I’m too out of the loop posting a turkey recipe. After all, even though chicken tetrazzini doesn’t have the same ring, it will taste just as good so really this recipe shouldn’t be stuck as a once-a-year indulgence.
If you’re unfamiliar with tetrazzini, it’s a glorious combination of noodles, diced turkey meat and rich cheesy sauce. It would be wrong to simply call it a casserole, though it’s baked to golden perfection in much the same way. I think it’s the ingredients that elevate it — tetrazzini uses a good amount of Parmesan, half-and-half (or heavy cream) and Sherry, making the sauce undeniably delicious.
Since there are tons of recipes for tetrazzini, I always have a hard time remembering each year how I made it the year before. This year I decided to go right to the best source — my mom. Growing up I was fairly obsessed with tetrazzini. I would beg her to to make it and then hoard the leftovers for my school lunches. (And being a good mom I think she let me get away with it.)