Turkey and Ham Tetrazzini

From the pages of Betty Crocker’s Guide to Easy Entertaining (1959), this recipe for Turkey and Ham Tetrazzini hails from the chapter on “Midnight Suppers,” a nod to the mid-century custom of hosting elegant, yet convenient, gatherings later in the evening, after formal dinners, which was perfect for busy adults.

A note: the recipe calls for sherry flavoring, a baking extract more common in pantries of the era; a modern cook can substitute it with an equal amount of actual sherry or dry vermouth for a richer depth of flavor.

This comforting casserole is a study in efficiency. It begins with spaghetti, which cannot be overcooked in the first step, since they will be subsequently going into the oven for further heat. A velvety sauce is made from a roux, enriched with broth, milk, and that hint of sherry. To this base, the recipe adds the starring duo of cooked turkey and cubed ham, along with sautéed green pepper and large pieces of ripe olive for briny contrast. An egg yolk stirred in at the end lends extra richness and cohesion. As the unknown author suggests (Betty takes all of the credit), the ingredients are adaptable: pimientos, mushrooms, or slivered almonds can easily stand in for or join the peppers, olives, and Parmesan. The assembled dish is topped with a sprinkle of that Parmesan and baked until bubbly, then allowed to rest before serving, making it an ideal make-ahead centerpiece for a relaxed, yet special, late-night meal.

The dish is a classic example of Tetrazzini, a category of American casserole typically featuring poultry or seafood and pasta in a creamy sauce, topped with cheese and baked. Its name is popularly attributed to the early 20th-century opera star Luisa Tetrazzini, though its exact origins are debated. This particular version, with its hearty addition of ham and olives, reflects the mid-century American flair for turning holiday leftovers or pantry staples into something decidedly company-worthy.

• 7 oz. spaghetti
• ¼ cup butter
• ¼ cup GOLD MEDAL Flour
• 1 tsp. salt
• ¼ tsp. white pepper
• ¼ tsp. nutmeg
• 2 cups chicken or turkey broth
• 1 cup rich milk
• 3 tbsp. sherry flavoring
• 2 cups cooked turkey, cut into small pieces
• ½ cup cooked cubed ham
• ¼ cup chopped green pepper, sautéed
• 1 cup ripe olives, cut in large pieces
• 1 egg yolk
• ½ cup grated Parmesan cheese

Heat oven to 350°F (moderate). Break spaghetti into about 2-inch pieces and drop into 6 cups rapidly boiling salted water (4 tsp. salt). Bring back to a rapid boil. Cook, stirring constantly 3 minutes. Cover with tight-fitting lid. Remove from heat, let stand 10 minutes. Rinse with hot water and drain.