Yehaaaaaaaaaaaaaaaaaaa!
Turkey's Nose Under The Tentrazzini
- 4 cups cooked turkey, diced
- 4 tablespoons butter or margarine
- 1/4 cup all purpose flour
- salt to taste
- 2 cups chicken broth
- Hot sauce to taste, I use Tabasco sauce
- 1/2 pound mushrooms -- sliced
- 1 egg yolk lightly beaten
- 1 tablespoon dry sherry
- 3 tablespoons cream
- 1 (8 oz) pkg. pasta, preferably spaghetti
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon butter
1) In a skillet heat 3 tablespoons of butter; add mushrooms and sauté briefly.
2) Melt 4 tablespoons of butter in a saucepan; add flour and stir until smooth.
3) Whisk in broth and cook until thickened and smooth. Add salt and Tabasco to taste. Whisk a little of the hot sauce into the beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce.
4) Add sherry, cream, turkey, and mushrooms. Cook, stirring, just until heated through.
5) Cook pasta according to package directions.
6) In a buttered casserole, place alternate layers of spaghetti and sauce.
Sprinkle with grated Parmesan.
Optional, but a great touch, brown quickly under a preheated broiler and serve.
Hey, I'm with you - my cooking adivce is pretty slim. But I do make a pretty good turkey noodle soup. First of all debone the turkey carcass, and just keep the good meat, and no skin! or fat. Then break up the carcass bones so you get a good broth when you boil them in some water in a big pot.
After you've leached the bones, take the bones out. After sauteeing them in a separate frypan in some oil or butter, add some carrots, onions, celery. Add to broth and simmer 5 or 7 minnues. Add egg noodles. Boil on high heat until noodles are done. Add back in the nice chucks of turkey (and parsley). Don't do like I did the first time - boil the turkey pieces - they totally fall apart!)
However, this year, I'm throwing the whole darn carcass out into the woods. Figure it'll give the mice some calcium, ha!