Friday, November 23, 2012

Turkey (or Chicken) Tetrazzini

Transform slices of cooked turkey or chicken with this mushroom cream sauce, served over spaghetti noodles. Great casserole to use up leftovers.
Transform slices of cooked turkey or chicken with this mushroom cream sauce, served over spaghetti noodles. Great casserole to use up leftovers.

Turkey Tetrazzini

This is just a basic tetrazzini, but it's sure a tasty way to re-purpose some of that leftover turkey from the holidays, or later on down the line, chicken and ham even.

A simple, rich cream sauce, fresh mushrooms, chicken stock and a nice splash of white wine and you'll forget you're eating leftovers.

If you're looking for a few more ways to use up some of those holiday leftovers, be sure to pop by this page for a little inspiration.

Having an origin similar to many other celebrity inspired dishes, it is believed that tetrazzini was the creation of either Chef Ernest Arbogast of the Palace Hotel in San Francisco, or Chef Pavani, of the Knickerbocker Hotel in New York City.

Both claimed the creation, kinda like that whole battle over Brunswick Stew.

The one thing in agreement, is that it was named after Italian opera soprano, Luisa Tetrazzini. Here's how to make it.

Southern Style Hissy Fit Warning! Tetrazzini is made with turkey (though chicken or ham are often substituted), a cream sauce, mushrooms and a little Parmesan cheese and typically layered with the pasta noodles and baked like a casserole.

There is no cream cheese. No cream of whatever soup, though I guess you could shortcut the sauce using that, but certainly there is no packet of dry Italian salad dressing and recipe mix.

That's delicious, and better known around the recipe circuits as Creamy Italian Chicken... but it is not tetrazzini. Swap the packet out for dry Ranch salad dressing and recipe mix and you've pretty much got what's popularly known as "Crack Chicken."

Now... I'm one to say often, make what you want, the way that you want, and call it what you want,  because it's your kitchen. But, this is what is a bit annoying about hijacking the name of a recipe and publishing it on the internet, because one thinks it is similar enough.

In this case, it's misleading to folks who are actually looking for a more classic tetrazzini and not Creamy Italian Chicken. Both good. Both different.

I had a similar situation fall under a "discussion" on my Facebook page about classic Louisiana (or Mississippi for that matter) red beans and rice.

A gal had found a recipe from a blogger that was called Louisiana red beans and rice, but they were using the tiny red beans, more popular in Texas, and not the classic red kidney beans.

Those tiny red beans are smaller, round in shape and have a totally different flavor profile from red kidney beans, but she was sure set to argue with me about the proper bean for our traditional red beans and rice.

I love bloggers, but they make a lot of mistakes about regional dishes that they don't really know much about, yet make a lot of assumptions. If they would just do a little real research into other bloggers from those regions, they'd understand the mistake and not pass off bad information. Don't even get me started on po'boys! {tucking away the soapbox}

Find more of my favorite pasta recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Posted by on November 23, 2012
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