Sunday, November 27, 2011

Turkey Tetrazzini

After three days of eating turkey, it needed a make over. So, I made turkey tetrazzini, it can be eaten with rice, boiled potatoes or pasta. I prefer egg noodles. This is a warm, cozy, comfort food-kind of dish. Waste not, want not.

1/2 cup unsalted butter
1/2 cup flour
2 cups chicken broth
2 cups heavy cream
1 cup milk
Big sprig of thyme
Cayenne pepper
Salt and black pepper
4-6 cups diced turkey
6 oz. Parmesan Reggiano or Asagio cheese
10 oz. mushrooms (I used half white and half shitake mushrooms)
1 tbsp. butter
Dash of chicken broth
1-2 lbs. egg noodles
Chopped parsley for garnish

Melt butter over medium-high heat. Add flour and whisk until incorporated for a few minutes. Slowly add 2 cups heavy cream and 1 cup of milk. Add a nice big handful of thyme, nutmeg and cayenne pepper (use as much nutmeg and cayenne as you want -- always taste your product) and stir constantly until mixture has thickened. Basically, you have just made a bechamel sauce. Continue cooking sauce for about 5-7 minutes over medium-low heat, then remove thyme. Add 2 cups of broth, add the turkey and mix together. Turn up heat to medium-high and bring up to a low boil and lightly boil for a few minutes to incorporate flavors. Stir constantly so it doesn't burn. You may have to adjust your heat.

For Mushrooms:
In a separate saute pan, melt butter over medium-high heat. Add mushrooms, a pinch of salt, and the dash of chicken broth. What I mean by a "dash" of chicken broth is a quarter of a cup. Continue cooking mushrooms by stirring until they are soft enough to add to turkey mixture.

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