Recipe for the Month of October 2005
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Turkey Tetrazzini
Courtesy of Gourmet Magic
Have you ever had a Thanksgiving dinner where every morsel of the turkey was gobbled up? Neither have we! In our house, we have been making this recipe for years as a creative way of using up the leftover turkey. Served with a side salad and some crusty bread, it is a very satisfying meal.
Ingredients:
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5 Tablespoons unsalted butter
Preparation:
Melt 3 tablespoons of the butter in a large skillet over medium high heat. Add mushrooms and sauté until golden. Set aside.
Debra Crandall – President, Gourmet Magic
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8 oz. sliced mushrooms
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˝ lb. wide egg noodles
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1 cup chopped celery – blanched
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2 Tablespoons all-purpose flour
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2 cups hot chicken stock
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1 cup heavy or light cream
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3 Tablespoons dry sherry
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3 cups chopped turkey
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˝ cup freshly grated Parmesan cheese
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Good pinch of freshly grated nutmeg
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Salt
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Freshly ground pepper
Cook noodles in salted boiling water until slightly al dente. Rinse under cold running water; drain thoroughly.
Melt the remaining 2 tablespoons of butter in a saucepan over medium low heat. Whisk in flour. Cook, stirring constantly, for 2 minutes. Whisk in the stock. Raise the heat slightly and cook for 2 minutes. Add the cream and sherry and continue to cook until thick, about 8 minutes. Add nutmeg, salt and pepper to taste.
Preheat oven to 350 degrees
Spread noodles over the bottom of a shallow baking dish. Pour half the sauce on top. Spread the turkey, celery and mushrooms over the noodles. Pour the remaining sauce on top. Sprinkle with cheese. Bake until golden, about 20 minutes.
TIP: This is easy to make throughout the year using a pre-cooked rotisserie chicken from the grocery store.