Back in Business

Good News!!!!!  The Kitchen is once again open for business.  My wrist is not yet 100% healed, but it is about 85% healed, which means I can move it all around and can do almost everything.  Thankfully, it was NOT broken after all, and was indeed just a severe sprain.  WHOOOOOO HOOOOOOO!!!!!  Although, believe me, the sprain was certainly very painful indeed.

The first thing I made after reopening the kitchen was a simple turkey tetrazzini with some leftover turkey.  Snomeggedon.  This was a very simple and easy meal to make that did not put to much strain on my already sprained wrist.

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I started with some of the leftovers we had from this golden bird.  I am sure there will be quite a few turkey and turkey leftover features, since November is after all the month of Thanksgiving, where everyone in America will have turkey on the menu.

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Turkey Tetrazzini

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1 lb cooked pasta – either spaghetti, linguine or fettuccine is best

3/4 stick butter

6 TBSP flour

4 cups turkey stock or chicken broth

3/4 cup heavy whipping cream

3/4 cup milk

1 tsp each dried thyme, sage, marjoram, oregano

1 tsp nutmeg

salt & pepper to taste

3 1/2-4 cups shredded or diced turkey

1 TBSP garlic

1/4 onion, diced fine or 2-3 TBSP dried onion

1 package of frozen peas

3/4 cup seasoned bread crumbs

1/2 cup Parmigiano cheese

 

Make a roux out of the flour and the butter by cooking the flour in the butter in a hot skillet and stirring it constantly to make sure it does not burn, until it makes a paste.  Because this is a light sauce, and is basically a buerre blanc or bechamel sauce, you do not want the roux to color to much.

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Once the roux is made, add the turkey or chicken stock and mix together thoroughly, then add your spices and mix everything together well.

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When the sauce is made, add the turkey and the peas and cook until everything is thoroughly heated and the peas are cooked and are no longer frozen.

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Preheat the oven to 375* F and spray a 9×13 baking pan with cooking spray.

Evenly spread the cooked noodles on the bottom of the baking pan, then evenly spoon the turkey mixture over the noodles.

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When the pasta is completely covered with the turkey mixture, mix the breadcrumbs and the Parmiginao cheese together and spread over the turkey mixture, making sure to completely cover the dish.

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Bake uncovered for 20-30 minutes or until the breadcrumbs are browned and cooked.   Serve immediately after taking it our of the oven.

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This casserole doesn’t need anything else except some good white wine and bread to make the meal complete.  This is a delicious meal that also helps use up those leftovers.  I LIKE it!!!!!!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

55 thoughts on “Back in Business”

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