Pat, made your Turkey Tetrazzini last night. So good!

[amanda_pennsylvania]

I used turkey stock I made from the Thanksgiving turkey carcass--I felt so Martha Stewart. smileys/smile.gif

Thank goodness that's the last of the turkey.

(Do you think the tetrazzini would freeze well? It's a pretty big pan of food...)

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36635

 

[amanda_pennsylvania]

Should clarify that's Pat_NoCal...

 

[pat-nocal]

My own thanks go to Peggy, now in Arizona, formerly Peggy/OR. That

recipe replaced several other tetrazzini recipes I'd tried and found lacking. (thank you, Peggy!)

Amanda, I've not done it but it should freeze okay. You might consider dividing it into smaller-use portions that you can just pull and heat as desired unless you think you might use the whole pan for a bigger meal. The tetrazzini responds better to gentler-reheating. If you should reheat it in the microwave for too long or at too high, it starts to have a "meltdown"...lol....the fat starts separating and it doesn't look very good.

 

[amanda_pennsylvania]

I love tracing all our recipes back to their original sources. smileys/wink.gif

Yes, my plan is to pop a couple of small containers into the freezer for meals later on. I know have frozen squash soup and posole, so will add this to the mix.