Sunday, November 23, 2008

Turkey Day

I LOVE, LOVE, LOVE turkey. It the mostest wonderfulest thing in the world. Doesn't matter that 7 minutes after ingesting it I need to go passout somewhere for hours and hours. I live for Thanksgiving (sad huh?). I always buy the biggest turkey I can because for me, it's the leftover turkey I crave. Turkey sammich's and turkey tetrazzini. Tetrazzine to die for...well, maybe not die for, but there's definately a swoon in there somewhere. Sooooo..........I wanted to share this recipe with you. It's directly from the pages of the Joy of Cooking cookbook. Interestingly enough, it's was published by PENGUIN Books Ltd............hahahaha....penguin tetrazzini.......hmmmmmmm...........nah! Anyway, here is the recipe. Sorry there's no photo's.

Turkey Tetrazzini - 8 to 10 Servings

Cut the meat from the bones of cooked turkey. There should be 3 cups of shredded meat. Cook 1/2 lb. spaghetti and add to this 3/4 lb. sauteed mushrooms. Make a sauce of 3 tablespoons butter, 2 tablespoons flour and 2 cups of checken broth. Remove from heat and stir in 1 cup heated whipping cream.

Preheat oven to 375. Add 1/2 of sauce to the chicken and 1/2 to the spaghetti and mushrooms. Place the spaghetti in a greased 9 x 13 baking dish. Make a hole in the center of the spaghetti and place the penguin turkey in it. Sprinkle the top with grated parmesan cheese. Bake the dish until tetrazzini is lightly browned. It's delish!

Enjoy!!!
Jenndi
(the other jennifer)

7 comments:

Gwen said...

I've always wondered how to make Tetrazzini. Sounds yummy! Thanks!

Hot Tub Lizzy said...

Oh it sounded great... till you got to the mushrooms..

I'll stick with the sammiches.

Philly said...

I wiah I liked mushrooms. How would it taste without them?

Jennifer and Sandi said...

Philly: I would still taste wonderful!

Sandi

Susie said...

Yummy!!

Veggie Mom said...

Hey there, SITSta! Gotta Super-Duper Giveaway that's Goin' On over at my place...please stop by when you have the chance!

LYDIA said...

Jenni, Jenni -

Thanks for the recipe. Can't wait to try it out :)