Sure, we’ve all had turkey tetrazzini. Wait—you haven’t? That’s a shame. Your parents probably made other cool things with your Thanksgiving leftovers, like turkey congee or hot brown sandwiches, or maybe they just reheated them for you in the microwave. Well, on the Saturday after Thanksgiving every year, my mom makes turkey tetrazzini, a casserole consisting of leftover turkey and a sherry-spiked béchamel sauce loaded with mushrooms, peas, and cheddar. It’s creamy, comforting, easy to make, and easy to love. Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian. Recipes for it date back to the early 20th century, and variations abound: ingredients can include everything from ketchup to canned mushrooms. This version, which was passed down to my mom from my grandmother, relies on a smattering of colorful vegetables and a velvety sauce enriched with sherry and Parmesan. It’s a dish I look forward to all year long.
Yield: 6–8 Cook Time: 1 hour 30 minutes Ingredients 6 Tbsp. unsalted butter 1 medium yellow onion, coarsely chopped 1 lb. button mushrooms, thinly sliced 1 red bell pepper, stemmed, seeded, and coarsely chopped ¼ cup all-purpose flour 1 cup chicken or turkey stock 1 cup milk 2 cups coarsely chopped cooked turkey 1½ cups shredded cheddar, divided ½ cup freshly grated
