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TURKEY TETRAZZINI
(serves 4-6)
1/2 lb spaghettini or linguine
10 tablespoons butter
Salt & Freshly ground white pepper
1/2 lb mushrooms, thinly sliced
4 tablespoons flour
1-1/2 cup turkey stock or chicken broth
1 egg yolk
1/2 heavy cream
1 tablespoon Madeira
2-3 cups cooked left-over turkey, cold, cut into bite-sized pieces
1/2 cup Parmesan , freshly grated, mixed with 2 tablespoons dry bread crumbs
- Cook the pasta until al dente, drain, and toss with 2 tablespoons melted butter. Set aside.
- Melt 3 tablespoons butter in skillet and saute mushrooms briefly over high heat until they are wilted and butter is absorbed. Remove to a bowl and set aside.
- Melt another 3 tablespoons of butter in the same skillet. Off the heat, add the flour and mix to a paste. Return to the heat and whisk in the stock or broth. Stirring constantly, bring to a boil. Lower the heat and cook until it is smooth and thick, about 5 minutes.
- In a small bowl mix together the yolk and cream. Stir in 2 tablespoons of the sauce, then reverse the process and slowly pour the now-heated cream mixture into the sauce. Stir for a few seconds and remove from the heat. Season with salt and white pepper and add 1 tablespoon of Madeira. Now fold in the sauteed mushrooms and turkey.
- Butter a 1-1/2 QT Casserole and put in half of the pasta. Cover this with half of the turkey mixture, then top with the remaining pasta. Cover this with the remaining turkey mixture and finally the parmesan-bread crumb mixture. Dot with bits of softened butter.
The casserole may now be cooked at once or refrigerated, tightly covered, for a day or two (you can also freeze it!)
- Before serving, bake in a pre-heated 350-degree oven for about 50 minutes, or until the sauce bubbles and the top begins to brown.
Add a simple green salad and you're ready for another great feast!
Bon Appetito!
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