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December 29, 2004
Turkey Tetrazzini
Turkey Tetrazzini Submitted by: Robin
This is one of my favorite ways to use leftover turkey after the holidays. It's also good with chicken.
2 tbs. vegetable oil
1 shallot, chopped
1 garlic clove, minced
3 tbs. chopped parsley
2 bay leaves
Grated lemon zest
1 lb. pasta (I prefer thinner pasta like Cappelini)
3 Cups turkey cut into bitesize pieces
4 tbs. butter
1/4 cup flour
3 tbs. onion minced
1/2 lb. fresh mushrooms, sliced
2 1/2 cups chicken broth
1 1/2 cup half & half
1 1/2 cup dry white wine (I like Madeira)
1 tsp. salt
1 tsp. pepper
1 tsp. celery salt
1/2 cups shredded parmesan cheese
1/2 cups sliced almonds
1/2 cup bread crumbs
1 egg (optional)
1 cup shredded cheddar cheese (optional)
Sauté shallot and garlic in oil over medium heat for a couple of minutes. Add the mushrooms and all the herbs and continue to sauté for approximately five minutes. Season with salt and pepper. Add lemon zest and set aside for a few minutes.
Cook pasta until tender.
Warm chicken broth. Melt butter and stir in flour to make a roux (be sure to stir it constantly, don't take your eyes off it! Trust me!) Add warm chicken broth to roux and continue to stir for about five minutes until the sauce thickens. Add milk, mushroom mixture and turkey (you can also add an egg for binding). Cook till heated.
Pour mixture over pasta in a 9 x 13" baking pan and mix together. I also like to mix in a little cheddar cheese at this point. Sprinkle the top of the casserole with parmesan cheese, bread crumbs and slivered almonds. Bake in 350 degree over for 20-30 minutes until a crust has form and it starts to bubble.
Posted by at December 29, 2004 08:23 PM