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These are gobbler glory days. The National Turkey Federation estimates 46 million turkeys are eaten on Thanksgiving and another 22 million at Christmas. At an average weight of 15 pounds, that&rsquo;s more that 1 billion (with a B) pounds of bird on American tables in the span of about a month.
				And, no, a group of turkeys is not called a federation. According to thespruce.com, it&rsquo;s a rafter, from the word raft, which &mdash; Merriam Webster says &mdash; can be either a flat floating watercraft (think Huckleberry Finn) or a lot of something, as in &ldquo;a raft of leftovers.&rdquo; And if you&rsquo;ve run out of ideas on how to use them and haven&rsquo;t tried this recipe yet, might I tempt you with turkey Tetrazzini.
				Though the &ldquo;tetra&rdquo; evokes the notion of four of something, multiple websites say the dish is named after Italian opera coloratura soprano Luisa Tetrazzini, internationally famous in the 1890s and early 1900s. As a thought experiment, consider what main ingredient you&rsquo;d want in a recipe named after you. I don&rsquo;t think it would work for me, &ldquo;Guy dish&rdquo; makes everything sound a bit, well, cannibalistic.
				I got the recipe at some forgotten time from the Food Network website, but I didn&rsquo;t attach the chef&rsquo;s name to it, so I can&rsquo;t give it proper credit. It lingered in my files until this year, when we had a big bird and a very small crowd (me, MT and her mom) for Thanksgiving. It seemed like a good time to try it, and we loved it.
				As usual, I subbed an onion for the shallot. Also as usual, I added more Parm than listed. It calls for four pounds of turkey meat; I used something close to four cups, but by nature noodle casseroles tend to be flexible on this point, so use what you see fit, or whatever amount of your leftovers fits.
				And lastly, I had (as the ingredient photo shows) intended to use canned broth, but MT cooked up some homemade Turkey soup with the remains of the day, so I scooped two cups of that instead.
				Dobru Chut!
				Turkey Tetrazzini
				Prep time: 35 minutes, cook time 1 hour.
				Ingredients
				&#8226; 2 tablespoons vegetable oil
				&#8226; 1 shallot, chopped
				&#8226; 1 garlic clove, minced
				&#8226; 1 pound mushrooms, sliced
				&#8226; 3 tablespoons chopped parsley
				&#8226; 2 tablespoons thyme leaves
				&#8226; 2 bay leaves
				&#8226; Salt and pepper, to taste
				&#8226; Grated lemon zest
				&#8226; 2 cups chicken broth, low sodium
				&#8226; 4 tablespoons butter
				&#8226; &#188; cup flour
				&#8226; 1 egg yolk, lightly beaten
				&#8226; 1 cup milk
				&#8226; 4 pounds cooked turkey breast, chunks or tenders
				&#8226; 1 pound egg noodles, cooked
				&#8226; &#189; cup bread crumbs
				&#8226; &#189; cup grated Parmesan
				&#8226; &#189; cup sliced almonds, toasted
				Directions
				Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
				Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
				Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

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Too much turkey? Try Tetrazzini