Tuesday, March 25, 2014

Tuesday's turkey planned overs: tettrazini recipe

 Homemade turkey stock, chilling off, to become the sauce along with the l/o gravy, for tonight's turkey tettrazini
 mushrooms, onion, bought cheap with sale + cpn deal noodles, plus the addition of a bit of cream, nutmeg, the picked off turkey from the carcass
sauteed organic Swiss Chard is our veggie side.

Turkey tettrazini

 Chop cooked meat. I used 50-50 roast breast meat and the meat picked off of the turkey nexk
 Boil the noodles but undercook them
 melt 4 tbsp margarine/butter or other fat (I used margarine) and saute a chopped onion, the sliced mushrooms.
 Add 4 Tbsp all purpose flour, salt and pepper to taste, a good amount of freshly grated Nutmeg
 Stir the flour mixture over the sauteed veg, allow to cook a bit, scrapping up the bits from the bottom of the pan.
 Add 2 cups home made stock (note how gelatinous it is-that's what you want!)
 Once the stock "melts," whisk the sauce together.
 Let cook gently, to thicken. Add meat, drained noodles.
 Ready to be baked off a bit in the table top, convection oven.
My dinner plate-YUM!


Anonymous said...

I am making turkey pot pies tomorrow since I just found a bag of frozen turkey in the freezer from a few weeks ago. That should use up most of the left over veggies also

Ms. Sandie Apuzzo said...

I hope your first day back to work was not to stressful both physically/mentally.