Well, in between our meals thrown together with beans, beans, and more beans, every once in a while we really shake things up and buy a chicken, or a turkey. Did you know you can buy turkeys all year long? Look for them. They are there, and they are often on sale when no one is looking.
I feel a lot less horrible buying a turkey than I do a flat of mechanically separated chicken legs. Maybe I'm telling myself stories, but I really feel like we use every single bit of the animal when we buy a turkey. It seems to carry itself into a multitude of soups, sandwiches, casseroles, broths, satays, etc.....
Tonight, we found ourselves in the glorious land of Turkey Tetrazinni.
This recipe is another one from my mom's newest rendition of The Family Cookbook. I think it was originally my Aunt's recipe, although it must have transformed over the years, because my Aunt famously does not care for mushrooms, and this thing has as many mushroom bits as turkey bits in it... so who knows what happened there. Anyway, it is the BEST Turkey Tetrazinni recipe I have ever tried, and my own mother recently even upped its glory by adding a can of chopped artichoke hearts. I made this for dinner, had two helpings, and I might go for a third after my sudoku tub hour tonight.
Turkey Tetrazinni
8 oz spaghetti, broken in half
1/4 cup chopped green pepper
1/4 cup flour
1/4 tsp pepper
1 cup milk
a tomato, sliced thin
fresh basil, or a bit of dried
3-4 cups cooked turkey
1 egg yolk
1/2 cup grated parmesan cheese
1 can artichoke hearts, chopped
Heat oven to 350
Boil and drain spaghetti
Stir fry mushrooms and green pepper in 2 TB butter until slightly soft; Set aside.
Melt 1/4 cup butter. Whisk in flour, nutmeg, salt, and pepper, and cook until bubbly (just a few minutes)
Stir in broth and milk. Bring to boil over medium heat, and boil 1 minute.
Whisk in sherry.
Add sauce to cooked spaghetti, along with turkey, green pepper, mushrooms, artichoke hearts and egg yolk.
Pour into 2 qt baking dish. Arrange tomato slices and basil on top. Sprinkle with cheese.
Bake uncovered 25 minutes. Let stand 10 minutes before serving.
I feel a lot less horrible buying a turkey than I do a flat of mechanically separated chicken legs. Maybe I'm telling myself stories, but I really feel like we use every single bit of the animal when we buy a turkey. It seems to carry itself into a multitude of soups, sandwiches, casseroles, broths, satays, etc.....
Tonight, we found ourselves in the glorious land of Turkey Tetrazinni.
Turkey Tetrazinni
8 oz spaghetti, broken in half
1/4 cup chopped green pepper
1/2 lb sliced mushrooms
2 Tb plus 1/4 cup butter1/4 cup flour
1/4 tsp nutmeg
1 tsp salt1/4 tsp pepper
1 cup milk
2 cups chicken or turkey broth
3 Tb sherrya tomato, sliced thin
fresh basil, or a bit of dried
3-4 cups cooked turkey
1 egg yolk
1/2 cup grated parmesan cheese
1 can artichoke hearts, chopped
Boil and drain spaghetti
Stir fry mushrooms and green pepper in 2 TB butter until slightly soft; Set aside.
Melt 1/4 cup butter. Whisk in flour, nutmeg, salt, and pepper, and cook until bubbly (just a few minutes)
Stir in broth and milk. Bring to boil over medium heat, and boil 1 minute.
Whisk in sherry.
Add sauce to cooked spaghetti, along with turkey, green pepper, mushrooms, artichoke hearts and egg yolk.
Pour into 2 qt baking dish. Arrange tomato slices and basil on top. Sprinkle with cheese.
Bake uncovered 25 minutes. Let stand 10 minutes before serving.
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