Sunday, November 28, 2010

Turkey Tetrazini



This year, Thanksgiving was fairly quiet. Justin's mom was the only guest we had.  With that in mind, we kept the big feast pretty small. I actually did not make a pie. I had lots of good ingredients for a couple of pies, but we decided that was too much for us.  We ended up buying a few loaves of pumpkin bread from House of Bread and some of Starbuck's holiday gingerbread.

I had to make the basic Roast Turkey, and at 11.5 lbs, we thought it was small.  Trust me, that is still a lot of bird. It took about 3 1/2 hours at 325F. I fixed my Turkey Stock so I could make Turkey Gravy and Turkey Giblet Dressing and made sure I had enough stock to have some left for tetrazini. The only thing I did different was add parsley to the stock and the dressing.  I also made Michel's Cran-Raspberry Mousse. I also happened to get some really good rolls from House of Bread.


Thanksgiving Eve Dinner, I didn't even bother to get out the good china or serving bowls.

Tonight, I fixed up a dish of tetrazini.  It's one of my long-time favorites and it's something we only make during the holiday season with leftover turkey.  One Christmas, I made it with leftover roast chicken and it was very tasty, but I was looking for that turkey flavor. If you prefer chicken, then I think this is a dish you would enjoy.

Ingredients
8 oz spaghetti (about half of a box)
2 Tablespoons butter
1/4 cup diced onion or shallot
2 Tablespoons flour
1 can evaporated milk (or 1 3/4 cups regular milk)
1/4 teaspoon dry mustard
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded cheese, Colby-Jack is my favorite
3 cups diced leftover Roast Turkey
1/4 cup grated Parmesan cheese

Method
1. Boil spaghetti according the package instructions.


2. In a frying pan, saute the onions in the butter until translucent. 


3. Add flour to the onions.  Mix and let cook about 1-2 minutes.


4. Add milk and whisk until smooth.  Add spices, bouillon, and cheese to hot sauce. Mix well. Thin with stock.


5. In large casserole dish, combine the drained spaghetti, diced turkey and sauce.  Toss well then lightly press into the dish. Sprinkle top of the casserole with Parmesan.


6.   Bake about 20-25 minutes in a preheated 425F oven until it's bubbly and the top is brown.