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Epicurious

Turkey Etcetrazzini

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A plate of turkey etcetrazzini next to a folden napkin and fork placed on a set table.
Photograph by Isa Zapata.  Food Styling by Cyd McDowell.  Prop Styling by Paige Hicks.

Tetrazzini—a classic homey pasta dish usually made with chicken—gets the Thanksgiving treatment with this recipe adapted from chef and cookbook author Cal Peternell’s latest book, Burnt Toast and Other Disasters. Even the driest, overcooked turkey can be revitalized when added to a rich bath of mushrooms, heavy cream, and white wine. The result is a luscious sauce for coating a pot of pasta, as well as any “etceteras” from your holiday table: roasted brussels sprouts, sautéed green beans, cooked greens, and even cranberry sauce all make great additions.

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