In life, one of my profound regrets is that I never had the chance to meet Liberace. It was when I was just six years old that I was supposed to have lunch with him and a family friend, but he had to cancel due to his ill health. Tragically, a few months later, he passed away. Little did I know at that time that he had been concealing his battle with HIV for years.

Discovering Liberace as a Teen

As a teenager, I became a devoted fan of the artist formerly known as Władziu Valentino Liberace. It wasn't his classical piano playing that initially drew me in; rather, it was his extravagant costumes, candelabra, and the "too much is wonderful" aesthetic that captivated my imagination. I wasn't alone in my admiration; his unique style had a wide appeal. He also left an indelible mark in the entertainment world by starring as the casket salesman, Mr. Starker, in the 1965 funeral-industry satire "The Loved One," which remains one of the funniest movies of all time.

Embracing Liberace's Vintage Cookbooks

As an adult, my fascination with vintage celebrity cookbooks led me to discover a new side of Liberace. It was during my early years as a first-time homeowner that I started collecting recipes from past stars, from Vincent Price to Paul Newman. My mother gave me a ring-bound 2003 edition of "Liberace Cooks!" The original subtitle promised "Hundreds of delicious recipes from his seven dining rooms," although the abbreviated version I have now no longer includes that detail or the fact that the book was "as told to" by recipe writer Carol Truax.

Inside "Liberace Cooks!"

This book is a celebration of Liberace's love for excess. The very first recipe in the appetizers section is for caviar cheese dip, a flavorful cream cheese with fish eggs served with Melba toast. There are also deviled eggs with caviar, and a nod to his global travels with a satay recipe. His Polish heritage is evident in numerous Eastern European recipes like Polish dried mushroom soup, gołabki, Chicken Pojarski, and the delicious paczki doughnuts. His father's Italian heritage is showcased through pasta dishes like the "Liberace Special," a baked, stuffed mostaccioli pasta. Although there are no enticing food photos in the book, there are plenty of pictures of Liberace himself, posing in chef's whites and pretending to feed showgirls his kitchen creations.

My Favorite Recipe for Leftover Turkey

I haven't roasted a turkey for Thanksgiving in a long time, but I do enjoy doing it when the mood strikes and the prices are reasonable. Even when I buy a small turkey, there are always leftovers. Growing up, my mom would make Bouchées à la Reine with turkey in a creamy sauce the day after Thanksgiving using puff pastry shells. However, I've developed my own indulgent tradition with the help of Liberace. I cut up the turkey and use it to make a version of Turkey Tetrazzini. Before trying this recipe, I had only ever had the Stouffer's version. Making it myself is a completely different experience.For one, I don't use cream of mushroom soup like most recipes suggest. In Liberace's world, there are no shortcuts. Although the recipe doesn't specify the type of mushroom, I like to choose the most interesting and wild ones at the store to enhance my dinner. Combined with béchamel sauce and even more high-quality cheese than the suggested half cup of grated Parmesan, the result is not exactly healthy, but it's the part I look forward to the most after making a turkey. To complete the meal, I serve it with a simple salad on the side.

Turkey Tetrazzini Recipe

Ingredients:1/2 pound spaghetti or elbow macaroni1 1/2 cups chicken broth1 1/2 cups water1 pound mushrooms, sliced1 clove garlic, minced or crushed1 stick butter3 tablespoons flour1/2 cup heavy cream3 cups chopped cooked turkey1/2 cup grated Parmesan cheeseDirections:Preheat the oven to 450 degrees F (220 degrees C). Lightly grease a large baking dish. Boil the spaghetti in half water and half broth for about 10 minutes, or until just tender. Drain and reserve the broth.Melt half the butter in a large pan. Add the mushrooms and garlic and cook until tender. Transfer the mushroom mixture out of the pan and set aside.Add the remaining butter to the same pan and stir in the flour. Stir in the cream and 2 1/2 cups of the reserved broth. Cook, stirring regularly, until smooth and thickened. Remove from heat.Spread half the spaghetti over the baking dish. Cover with half the mushrooms and half the turkey. Pour over half the sauce and sprinkle with half the Parmesan cheese. Repeat, ending with the cream sauce on top. Sprinkle with the remaining Parmesan cheese.Bake until the tetrazzini is bubbly and lightly browned.This recipe was adapted from "Liberace Cooks!" by Liberace, as told to Carol Truax, 1970.