Tuesday, September 15, 2009

Turkey Tetrazzini

This is not your cafeteria style Turkey Tetrazzini....it's so yummy! I freeze leftover diced cooked turkey (from Thanksgiving or other), and make my own broth from the turkey carcass. Homemade turkey broth/stock makes all the difference!

To make the stock: Remove as much turkey meat as possible from your carcass. Dice the meat & freeze in ziploc bags. Place the remainder of the carcass (bones & skin) in a large stockpot. Add water so the pot is approximately 2/3 - 3/4 full. Add 2 whole bay leaves. Bring to a boil, then simmer on med-low heat for about 2 hours. Drain in a large colander over a large bowl to contain stock. Freeze cooled stock for later use.

Turkey Tetrazzini

Yield: 6-8 servings

4 cups cooked pasta
8 Tbsp (1 stick) butter, divided
1 cup sliced fresh mushrooms
1 cup hot turkey stock or canned broth
3 Tbsp all-purpose flour
2/3 heavy whipping cream
Salt/Pepper to taste
2-3 cups diced, cooked turkey
1/2 cup grated Romano or Parmesan cheese
2 Tbsp dried bread crumbs

**Cook pasta 1-2 minutes less than suggested time. Drain and toss with 2 Tbsp butter. Set aside.

**Saute mushrooms with 2 Tbsp butter; cook til butter is absorbed and mushrooms' liquid is evaporated. Set aside.

**Heat turkey stock or broth in one saucepan; melt 2 Tbsp butter in another. Add flour to butter, making a roux, stirring to blend for 2 minutes over medium heat. Gradually add hot turkey stock and simmer sauce on low heat for 5 minutes, stirring as it thickens. Pour in cream and heat through. Season with salt and pepper to taste, then fold in diced turkey and mushrooms. Set aside.

**Butter a 2 quart shallow baking dish and layer the bottom with half the cooked pasta. Spoon half the cream sauce over pasta. Repeat layers. Sprinkle the top with bread crumbs and cheese, and dot with remaining 2 Tbsp butter.

**Bake in a 350 degree oven for 30-40 minutes or until bubbly and lightly browned.

{I don't like mushrooms, so I omit them, and this is still very flavorful. But my friend June who gave me the recipe, loves the mushrooms and says they add terrific flavor!}

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