Saturday, November 24, 2007

Variety of Food, Day 24: Turkey Tetrazzini

Today, we continued with the theme of eating the leftover turkey in non-Thanksgiving-dinner fashion. I really felt no need to cook with my parents having left and being more wiped out than I could have guessed I would be. Conveniently, I had all the ingredients for this dish, because adding a grocery store trip to today would have likely been more than I could have handled.

Turkey Tetrazzini
Start boiling water for pasta. Slice half a pound of mushrooms, and sautee them in 2-3 tablespoons of butter. After a couple minutes, add 2 tablespoons of sherry, a can of evaporated milk (or a pint of cream), and a pound of shredded, leftover turkey. Bring it slowly to a boil, seasoning with salt and pepper. Preheat the oven to 325, and drop 8 ounces of spaghetti into the water, broken into 3-inch long pieces. Cut 2 tablespoons of butter into two tablespoons of flour and add to the turkey mixture to thicken. Lightly butter a casserole dish. Drain the pasta when it is still a bit underdone and chewy, and put in the casserole. Spoon the chicken mixture over the top and sprinkle 2-3 tablespoons of parmesan on the top. Bake for 20-30 minutes, until the top starts to get golden brown and crunchy.

It ain't healthy, but it sure hit the spot tonight. Tomorrow I better hit up the grocery store for the home stretch.


stephanie said...

This sounds delicious! I can't believe you're still cooking every day!! I think the entire month of december should be no cooking.... well, maybe january! :)

Heather said...

I can't quit now -- I can see the end of the tunnel!