Wednesday, February 2, 2011

Turkey Tetrazzini...made this one up myself

I rubbed a turkey breast with salt, pepper, marjoram, and thyme. I roasted it until almost done. Then I put it in some water and simmered it to make it very tender. Cooled and shredded it. Discard the skin or feed to the dog.

In a non-stick, I melted about 2 T. butter, added 1/2 chopped onion, 2 carrots that I'd peeled and julienned, 3 celery sticks chopped up. Stirred for a bit, then added some sliced mushrooms and a crushed garlic clove. Added in the juice from the turkey, about 1 1/2 c water, a chicken bouillon cube, about a cup of dry white wine (chardonney, not white zin or sauvignon blanc), and a short splash of milk (to make it look like white sauce) and the juice of two fresh lemons. Cooked that maybe 5 minutes. Added the shredded turkey. Removed about 1/4 c of the liquid, mixed with about 1/4 cup cornstarch; be sure to whisk out the lumps. Returned the roux to the saucepan, continued cooking to thicken it. It now is the consistency of thin gravy.

Prepared 3/4 lb pasta (don't know what type I used, it wasn't vermacelli or linguini). Drained the pasta and mixed with the turkey mixture.

Put it all in a casserole dish --- oh, forgot to tell you, preheat oven to 375 --- topped casserole with shredded parmesan, maybe 6 oz. Bake about 30 minutes. The top can get a tiny bit crusty.

3 comments:

  1. This sounds delicious! I love the addition of milk, just for looks.

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  2. This point proves that you do need a dog. Who will eat the turkey skin?

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  3. Delinda, I just threw the skin away, but as I wrote, I thought, hmmm, a dog would eat turkey skin! Glad you're looking at our recipes. Annie's posting one now, and I'm going to post the lemon chicken soon. And Pizza Margherita

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