Turkey Tettrazini is an American dish named after an Italian opera star, Luisa Tettrazini, which allegedly originated in San Francisco, where she resided for years. However, other sources attribute the origin to the Knickerbocker Hotel in New York City. Whatever the origin, it’s a delectable dish usually made with often diced fowl or seafood, mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese. The perfect bite – some of the salty, cheesy crust, a bit of the tender, meaty mushrooms, a couple silky strands of pasta, a chunk of turkey, all covered in a warm, steak-like, earthy sauce. What better way to use up leftover turkey? <br /> <br />This recipe was adapted from Michelle Urvater at the Food Network Kitchen.

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