November 24, 2008

YOU CAN'T HAVE TOO MUCH TURKEY LEFT OVER:

Turkey Tetrazzini (Christine Merlo, November 24, 2008, Boston Globe)

Butter (for the dish)
Salt and black pepper, to taste
1 pound farfalle (bow-tie) pasta
10 tablespoons unsalted butter
1 large Spanish onion, chopped
8 ounces button mushrooms, sliced
1 red bell pepper, cored, seeded, and chopped
1/2 cup flour
4 cups chicken stock
1 cup shredded Asiago cheese
1 tablespoon chopped parsley
1 cup frozen peas
3 cups cooked diced turkey
1. Set the oven at 400 degrees. Butter a 9-by-13-inch baking dish.

2. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is almost tender. Drain into a colander.

3. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons of the butter and add the onion, mushrooms, bell pepper, salt, and black pepper. Cook, stirring often, for 8 minutes. Remove them from the pan.

4. Wipe out the skillet. and return it to the stove. Add the remaining 8 tablespoons of butter. When it melts, whisk in the flour. Cook, stirring constantly, for 2 minutes. Slowly pour the stock into the pan and continue whisking until the sauce comes to a boil and thickens. Remove from the heat. Whisk in 3/4 cup of cheese, parsley, and plenty of salt and black pepper. Stir in the peas, mushroom mixture, turkey, and pasta. Mix gently.

5. Transfer the mixture to the dish, sprinkle with the remaining 1/4 cup cheese. Cover with foil and bake for 10 minutes. Remove the foil and continue baking for 15 minutes or until the top is lightly browned.

Posted by Orrin Judd at November 24, 2008 7:10 AM
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