I have a treasured collection of vintage aprons that belonged to my mother and grandmother. It amuses me to wear one whenever I make a vintage recipe. Today, leftover turkey inspires a knock-off of my mom's Chicken Tetrazzini.

Donning my grandmother's little gold apron with the appliquéd turkey, I assemble the ingredients.

So many vintage recipes have disappeared in time and I think the longevity and popularity of ChickenTetrazzini is due, in part, to turkey. During the holidays folks often wax nostalgia, yearning for childhood favorite dishes. Chicken Tetrazzini segued to Turkey Tetrazzini, satisfying that comfort food craving while tidily taking advantage of the leftover holiday fowl.

My mother's tetrazzini recipes calls for an additional 2 tablespoons of butter and 1 cup of half-and-half, enriched with a beaten egg yolk, stirred into the casserole right before baking. That adds a creamy rich flavor but I'm cutting calories now, saving room for holiday favorites around the turnpike.

I also changed mom's classic using smoked almonds instead of plain. Chicken Tetrazzini recipes often call for green peas, which would add color and a welcome nutritional boost.

If you are an apron aficionado and would like to start your own collection, I just discovered a great local source. Darcy Bowden, a local textile artist, began crafting vintage-inspired aprons last year, made from premium cotton and fabric found in her travels in Ann Arbor and around the country. They will be sold next week at the Yourist studio on Broadway and at the Holiday Studio Sale on 627 Gott Street (December 12 & 13), from 12-5 pm, at the home of Kate Tremel. Ms. Bowden's plans include a I a "shop" at Etsy.com.

Yield: 6-8 servings Cost: (without leftover turkey cost added) apx. $12.00 Active Time: 45 minutes Bake Time: apx. 30 minutes

Ingredients:

2 tablespoons olive oil 1 tablespoon finely chopped garlic 8 ounces fresh button mushrooms, 1 teaspoon fresh thyme 1 tablespoon parsley 1 cup turkey or chicken stock 1 cup white wine 2 tablespoons butter plus 2 t mush juice 1/4 cup flour 3-4 cups cooked turkey breast, cubed 12 ounces uncooked linguini, spaghetti or fettuccine 3/4 cup panko, Japanese bread flakes 1 cup grated Parmesan 1 cup smoked almonds, chopped*

*unsalted, blanched or slivered almonds may be substituted

Directions

1. Bring large pot of salted water to a boil. Cook noodles apx. 3/4 recommended time on package instructions; noodles will continue to cook as the casserole bakes. Reserve. 2. In a large sauté pan, heat oil and over medium heat. Add garlic, cook 1 minutes. 2. Wipe mushrooms clean, remove woody stem and slice. Add the mushrooms, thyme, a pinch of kosher salt, and saute, stirring, 3 minutes. Set aside, leaving 2 tablespoons juice in pan. 3. Melt butter in pan and stir in flour to make a roux. Cook, continuously stirring, 2 minutes. Whisk in stock and wine, stirring vigorously to avoid lumps. Simmer 5 minutes or until sauce is thickened and smooth. Add the mushrooms, turkey and reserved pasta; combine. 4. Spoon the mixture into a buttered 9 by 13-inch baking pan and flatten with a spatula or spoon. Combine panko, Parmesan and almonds and evenly sprinkle over top. 5. Bake on middle rack of oven until the sauce bubbles and a top crust has formed, 25 to 35 minutes, rotating casserole after 15 minutes to insure even baking.