an annual challenge:
Over the years of cooking for a large family I've collected a small number of good recipes for using up that festive bird.
The best follow:
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Turkey Tetrazzini
You’ll need these ingredients...quantities given at the end of recipe
Cooked turkey meat, cubed or chopped to spoon-size pieces
Some of the gravy, if possible: otherwise, stock or soup, etc.
Mushrooms
cream
sherry
spaghetti
butter for frying mushrooms and for making sauce.//also a little flour
Method:
Boil the spaghetti or macaroni until just tender: Drain:
Meanwhile in another pan, saute the mushrooms (whole if small, halved or quartered etc as needed) in butter until brown.
Place the pasta in a large casserole and mix the mushrooms into it. (Turn on your oven to 180C)
Now make a cream sauce:
melt butter, stir in flour, add half a pint or more of good turkey broth (or a substitute: soup, or stock from a cube, etc: but the real thing is best)
Stir and heat until smooth and savoury.
Add to this a cup of cream and a dash of sherry.
Pour HALF of the sauce over the pasta/mushroom mix in the casserole, stir to blend.
Mix REST of the sauce with leftover cubed turkey meat. (Put the meat into the sauce, is easiest)
Make a hollow on top of pasta mix and pour the turkey mix onto this. Level off with spoon.
Sprinkle Parmesan thickly on top: Bake - uncovered - for 15 or 20 mins at around 180C
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Footnotes
Since this is a “leftovers” dish, quantities are necessarily approximate:
However the following is a very rough guide:
To feed 8 people
500 g pasta
150 g mushrooms
sauce - 2 tablesp butter, 2 tablesp flour, 400 ml of turkey gravy or stock. [APPROX]
salt, pepper, 200 ml cream, 1 or 2 tablespoons sherry. (dark sherry is best)
500 ml cut-up turkey meat
100 ml grated Parmesan
Postscript: don’t cheat and leave out the sherry - it may sound strange but it's totally worth it. White wine may be used instead.
