Receta Turkey Tetrazzini

          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.          The Jaindl’s practically have turkey in their blood. It all started when John and Hilda Jaindl opened a restaurant in Allentown Pennsylvania in 1932. Called the Stone Tavern, it served food grown on their family farm. When Fred Jaindl, John and Hilda’s son and…