| Turkey Tetrazzini | |||||||||
| This will be a bittersweet Thanksgiving. Since the events of September 11th, people want familiarity and old comfort around them. This is not the year to experiment with a new hedgehog and truffle-stuffing recipe. You want to taste the recipe that Grandma made for years and which will make you feel that while nothing will ever be quite the same for Americans, some things are constant. Just when you most feel the need for family, travel will be most difficult, so I expect that old and trusted friends will adopt each other and give thanks together.
Part of the fun of Thanksgiving is the glorious excess of it all. Who really needs five kinds of pie or eight different vegetables, but it is part of the tradition and woe to any cook who tries to get away with not making those awful sweet potatoes with the miniature marshmallows that only the dog really likes. And what to do with all those leftovers? The very next day is easy. I think I enjoy the first turkey sandwich almost as much as the feast: dark meat or white or a little bit of both on Wonder bread with Best Food’s mayonnaise, a leaf of lettuce and cracked pepper. But as the days wear on, one more version of “turkey surprise” loses its appeal. There is one turkey dish that I think is genuinely delicious and that is turkey tetrazzini. Turkey tetrazzini is chunks of turkey and sautéed mushrooms in a faintly cheesy béchamel richened with cream and it is delicious served with a simple green salad and a glass of chardonnay. Sue Kleber |
3 cups coarsely diced turkey 6 TB butter, divided generous 1/2 pound button or cremini mushrooms, sliced 1/3 cup very finely minced onion or shallot 1/3 cup very finely minced celery 1/4 cup flour 1 tsp. Bell’s or other poultry seasoning 1/2 tsp. thyme 2 cups chicken broth 1/2 cup cream or half and half 1/2 lb linguini broken in half and cooked al dente 2/3 cup grated Parmesan, divided 1/3 cup breadcrumbs salt and pepper to taste Sauté the shallot or onion, celery and mushrooms in 4 TB butter. Add flour and slowly sauté for 3-4 minutes. Add Bell’s and thyme and sauté for a minute. Add chicken broth and stir and cook until smooth. Add parmesan cheese and cream and remove from heat. Correct for salt and pepper. Mix sauce with the turkey and the linguini and pour into greased shallow casserole dish. Melt remaining 2 Tb. Butter and mix with remaining 1/3 parmesan cheese and the breadcrumbs and sprinkle over casserole. Bake at 350 degrees until hot and slightly brown on top, about 30 to 40 minutes. |
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Courtesy of:
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Real Estate & Living
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www.somocorealestate.com
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