Got Turkey? This Turkey Tetrazini is so good, you might want to roast another bird

I am so fond of this recipe, I have, on at least one occasion, cooked a turkey merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.

That’s because one of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.

Gratin of Sweet Potatoes and Leeks and other Thanksgiving delights

It's Thanksgiving and if ever there was a time to cook, this is it.  I love this holiday. Like many people who weren't born in this country, I see this day as a true celebration of America.  And in its inclusion of everyone-- regardless of what religion they do or do not practice --it is a celebration of us all.  And it doesn't hurt that the food we serve is some of the most delicious we make all year. And clearly the most bountiful. 

Today's post is truly an example of over-the-top Thanksgiving cooking.   Fair warning…this is one of the richest things (aka fatty) I’ve made in a very long time.  But it was so delicious and really satisfying in tiny portions that I’d make again in a heartbeat…assuming I still had a pulse after consuming the pancetta and cream involved in the dish.