TURKEY TETRAZZINI!
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Chicken Enchiladas |
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Turkey Tetrazzini is a very sophisticated dish, and a wonderful and quite economical way to serve the plebian turkey leg. Serve Turkey Tetrazzini with a nice green salad, a chunk of good, crusty bread and a bottle or two of a light red or rather assertive white wine and prepare for a proper feast. Turkey Tetrazzini is a good choice for an intimate dinner, and is also an outstanding addition to the buffet or pot-luck table. Enjoy!
The Turkey for Tetrazzini
Take two medium turkey legs. Cover with water and simmer very slowly with 2 bay leaves, 4 cloves garlic, 4 or 5 small hot dry chiles, 1/2 an onion and a sprinkle of whole black peppercorns. When tender, remove the meat and break into about 3/4 inch pieces. Strain and reserve the stock.
Almonds and Mushrooms for Turkey Tetrazzini
Slowly saute 1/2 cup halved and skinned almonds in a couple tablespoons of butter. When the almonds are a light brown, remove and add 1/2 pound of mushrooms to the remaining butter. Saute slowly until about half cooked. Sprinkle with a bit of dry Sherry and reserve.
Noodles for Turkey Tetrazzini
Cook a half pound of wide egg noodles in a goodly quantity of rapidly boiling water until just tender. Drain and toss with a bit of olive oil to prevent sticking.
White Sauce for Turkey Tetrazzini
Make a roux of 3 Tbl. butter and 3 Tbl. flour. Stirring constantly, add enough of the turkey stock to make a rather thick sauce. Simmer a short while. Finish with a cup of whipping cream. Sauce should be thick but pourable.
Assemble your Turkey Tetrazzini
In a casserole with a cover, layer in one third of the noodles, one half of the turkey, then one half of the mushrooms. Cover with one third of the sauce. Sprinkle with a small handfull of dry bread crumbes. Repeat. Then cover this second layer with the last third of the noodles and the last third of the sauce. Give it a good sprinkle of dry sherry, a good covering of bread crumbs, about 1/4 cup of grated Parmesan or Romano cheese, and a dusting of Cayenne pepper and chopped parsely. Bake covered in a 350' oven for 1/2 hour, then remove cover and bake till top is nicely browned, about 1/2 hour more. Remove from oven and let sit for at least 20 minutes to mellow before serving. Turkey Tetrazzini is even better reheated the next day.
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