Call me strange, but after a large Thanksgiving or Christmas dinner, I actually get really excited about leftover turkey. While some people dislike having a ton of leftovers, I think they are the best part of a holiday meal.
This is due to the fact that my favorite thing about cooking chopped cooked turkey is that it can be used for a plethora of recipes, such as pot pie, hash, soup, chili, and more. well. pretty much anything, except maybe dessert.
(I once had a bread pudding with chopped turkey and apples inside and brittle turkey skin on top. That was a flavour experience that I would prefer not to repeat ever again. ).
This Turkey Tetrazzini Casserole, an old-fashioned favorite consisting of turkey, mushrooms, and spaghetti covered in a cream sauce and baked until bubbly and browned, is one of my favorite ways to make over roast turkey. Its rich and creamy and absolutely perfect for a cold winter day.
The origins of the dish known as turkey tetrazzini are shrouded in mystery, with multiple claims and competing narratives vying for the title of its birthplace. While the exact origin remains a culinary enigma, one thing is certain: this dish, typically featuring diced turkey or seafood in a creamy sauce and served over pasta, has captivated taste buds for over a century.
The Luisa Tetrazzini Connection
The most widely accepted theory attributes the creation of turkey tetrazzini to the renowned Italian opera singer, Luisa Tetrazzini. During her American debut in San Francisco in 1905, a dish was supposedly created in her honor at the Palace Hotel. This dish, a luxurious combination of pasta, cream sauce, and mushrooms, was named after the celebrated soprano. However, there’s a catch: no evidence exists to confirm that Luisa Tetrazzini ever actually tasted the dish that bears her name.
The New York City Contenders
Another popular theory points to New York City as the birthplace of turkey tetrazzini. Two restaurants in particular lay claim to the dish’s origin. The first is Lorber’s, a restaurant located across the street from the Metropolitan Opera House. The second is the Knickerbocker Hotel, where Chef Pavani claimed to have created the dish to please the palate of the famous opera singer.
The Escoffier Enigma
Adding to the mystery, some sources credit the renowned French chef, Auguste Escoffier, with the invention of turkey tetrazzini. However, this claim lacks concrete evidence, as the dish is conspicuously absent from Escoffier’s own cookbooks.
From Leftovers to Culinary Icon
Regardless of its precise origin, turkey tetrazzini gained widespread popularity in the early 1900s. Initially, it served as a clever way to utilize leftover turkey or chicken, transforming Thanksgiving leftovers into a delectable and elegant dish.
The Mid-Century Boom
The 1960s and 1970s witnessed a surge in the popularity of turkey tetrazzini. The introduction of canned cream soups made the dish even more accessible and convenient to prepare, further solidifying its place as a culinary staple.
A Modern-Day Classic
Today, turkey tetrazzini remains a beloved dish, enjoyed by families and individuals alike. Its comforting flavors and versatility continue to captivate, making it a timeless classic that transcends generations.
Additional Resources
- The History of Chicken or Turkey Tetrazzini – Quaint Cooking: https://quaintcooking.com/2022/11/25/the-history-of-chicken-or-turkey-tetrazzini/
- Tetrazzini – Wikipedia: https://en.m.wikipedia.org/wiki/Tetrazzini
While the exact origin of turkey tetrazzini remains a culinary mystery, one thing is certain: this dish has stood the test of time evolving from a clever way to use leftovers to a beloved classic enjoyed by many. Whether you prefer the traditional recipe or a modern twist turkey tetrazzini is a dish that continues to tantalize taste buds and evoke a sense of comfort and nostalgia.
A brief History of Turkey Tetrazzini
Despite its Italian-sounding name, the origins of turkey Tetrazzini are entirely American.
Theres some disagreement as to who first came up with the dish. There are conflicting reports about who invented it—some credit Ernest Arbogast, the chef at the Palace Hotel in San Francisco, while others credit the Knickerbocker Hotel in New York City. Everyone does concur, though, that the dish was named for the well-known Italian soprano Luisa Tetrazzini.
It was very popular in the late 1800s and early 1900s to name restaurant dishes after well-known actors, dancers, and opera singers. Other foods created during this time include pavlova (named after the ballet dancer Anna Pavlova), poires Mary Garden (named after the opera singer), Sarah Bernhardt cookies (named after the well-known actress), and peaches Melba and Melba toast (named after the singer Dame Nellie Melba).
There isn’t a single, official recipe for turkey Tetrazzini because of its hazy beginnings, but everyone agrees that the key ingredients are chopped turkey (or chicken), spaghetti, peas, mushrooms, and a creamy cheese sauce.
Some recipes I found serve it straight out of the pan, while others bake it in individual ramekins or as a casserole with a crispy topping of almonds or breadcrumbs until golden brown.
Making Turkey Tetrazzini from Scratch
As the years went on, the original dish started to move away from its elegant origins.
When convenience cuisine swept the nation in the midcentury, housewives gleefully swapped out ingredients, turning Tetrazzini into a quick and affordable casserole. Many of the recipes I found while researching this dish include all kinds of shortcuts, from canned cream of mushroom soup to shredded Velveeta cheese. I even found a recipe for Beef Tetrazzini that includes two cans of roast beef with gravy, among other things. (Yes, canned roast beef was a thing.)
Although I don’t know much about Signora Tetrazzini, I’m pretty sure she would have been appalled by what happened to the dish that bears her name!
I found a recipe from the 1912 edition of the Fannie Farmer Cookbook that eliminates all those shortcuts to bring this dish back to its original origins. With a basic cream sauce flavored with celery salt, chopped spaghetti, cooked turkey shreds, fresh mushrooms, and a Parmesan cracker crumb topping, it’s as simple as it gets.
Instead of using heavy cream in my version, I used a lighter sauce made with chicken broth and half-and-half. In addition, I skipped the celery salt, gave the mushrooms a quick stir, and added some sweet peas for some sweetness and color.
The end result is a slightly more modern version that still stays faithful to the original. A classic is a classic, after all!.
How to Make Turkey Tetrazzini | Allrecipes.com
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