Hi John,

Post-Thanksgiving, I’m basking in the love of family and friends who came from as far as Chicago and Florida to be with us, and I’m making turkey tetrazzini with our Thanksgiving leftovers. (See the recipe below!)

In my teaching days, Thanksgiving also included my grad students. Mentoring students wasn’t just about teaching or lab research; it was about building a community to support growth and learning beyond the classroom. 

The strength of these shared moments around the table – the stories, the laughter, and the warmth of connection – remind me of the power of community and the importance of bringing that shared connection to Congress to represent the voters of this district.

Lately, we’ve seen nothing but dysfunction and chaos from House Republicans. They went nearly a month without a Speaker and were barely able to keep the government open.

Thankfully, GOP fundraising is taking a hit right now without the help of former Speaker McCarthy's deep pockets. This is our chance to out-hustle and out-raise my opponent.

I’m personally reaching out to you for support because your contribution of $25, $15, $10, or any amount you can give, will help us take on the well-funded opposition in NY-01.

We can ensure our community has a strong voice in Congress, pushing for lower costs, cleaner air and water, and a future where our children thrive.

This is our moment to get ahead, and I need you with me. We’re building a better tomorrow for our families, our community, and our country.

Thank you for all that you do,

Nancy Goroff

P.S. If you’re looking for something to do with your Thanksgiving leftovers, try out my family’s turkey tetrazzini recipe, and let me know what you think!

Turkey Tetrazzini

2-3 c shredded turkey*
½ lb spaghetti 
1 lb mushrooms, sliced
2 Tb olive oil
3 c turkey gravy or broth*
3 tbsp dry white wine
1 c chopped celery
¾ c blanched slivered almonds, divided in half
¾ c fresh grated parmesan cheese*

*For a vegan tetrazzini, substitute the turkey with seitan or a second type of mushroom, and replace the broth and parmesan cheese with vegan substitutes.

Preheat the oven to 375°. Cook the spaghetti until al dente. Sauté the mushrooms in olive oil. 

In a large bowl, combine the turkey, spaghetti, sauteed mushrooms, celery, gravy or broth, wine, and half the almonds. Transfer to a greased 9x13” Pyrex pan. Sprinkle remaining almonds and parmesan cheese on top. Bake until bubbly and nicely browned on top.