TURKEY TETRAZZINI
Serves 4 – 6
This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully plump, she supposedly once said, “I must not diet. If I diet my face sag”. She loved rich pasta with chicken or turkey and mushrooms and this dish was created for her by an unknown chef. All kinds of variations exist including adding peas, toasted slivered almonds and more. This is a wonderful dish to make with leftover Thanksgiving turkey. Chicken can of course be substituted for the turkey.
4 cups (about 12 ounces) sliced button or cremini mushrooms
6 tablespoons butter
2 tablespoons unbleached all-purpose flour
2 cups rich turkey or chicken stock
1 cup heavy cream
3 – 4 tablespoons medium dry sherry such as amontillado
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1/2 pound dry cavatelli or pennette pasta
3 – 4 cups chopped or shredded turkey
1/2 cup freshly grated parmesan or other hard grating cheese
1/3 cup dry breadcrumbs, panko preferred
Sauté the mushrooms in 2 tablespoons of butter in a heavy 4-quart saucepan until lightly browned and all liquid has evaporated. Set pan and mushrooms aside.
Melt 3 tablespoons butter in a small saucepan over moderate heat. Add flour and cook, stirring, for 2 to 3 minutes to make a roux. Gradually whisk in the broth, cream and sherry. Bring sauce to a boil and then reduce heat to a simmer and cook for 5 minutes, whisking the whole time. Stir in the nutmeg and season to taste with salt and pepper.
Meanwhile cook the pasta in boiling salted water until al dente. Drain well.
Stir half the sauce into the turkey and the other half into the mushrooms along with the pasta. Transfer mixture to a buttered 8 cup baking dish or casserole and make a well in the center. Spoon turkey mixture into the well.
Combine the parmesan with the breadcrumbs and sprinkle evenly over the top along with the remaining tablespoon of butter cut into small bits. Bak
Bake in a preheated 375-degree oven for 30 minutes or so or until bubbling and top is lightly golden brown.
PAN SEARED TURKEY BREAST WITH WILD MUSHROOMS
Serves 4
This is a simple recipe based on the classic French pan sauce technique. You could substitute some crushed green peppercorns for some or all the mustard and any fresh aromatic herb of your choice for the tarragon.
1-1/4 pounds or so skinless turkey breast cut into 4 even medallions
2 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground pepper
2 tablespoons finely chopped shallots
2 – 3 cups exotic mushrooms such as maitake, oyster or a combination
1/2 cup dry white wine such as Sauvignon Blanc
1/2 cup chicken or turkey stock
2 teaspoons grainy Dijon mustard or to taste
2/3 cup crème fraîche
2 teaspoons chopped fresh tarragon
Gently pound the turkey between sheets of plastic to an even 1/4-inch thickness. Use the side of a meat mallet or a heavy saucepan being careful not to tear the meat. Heat the oil and butter in a large sauté pan over moderately high heat. Add the turkey, season with salt and pepper and cook on both sides until turkey is golden and just cooked through about 6 minutes depending on thickness. Set aside and keep warm tented with foil.
Add the shallots to the pan and cook over moderate heat until softened but not brown. Add the mushrooms and sauté until lightly brown but still holding their shape, about 3 minutes. Add the wine, stock and mustard and cook for 2 – 3 minutes until the liquid is reduced by half. Whisk in the crème fraîche and tarragon along with any juices from the turkey. Season to your taste with salt and pepper and serve on warm plates topped with the sauce.
TURKEY POT PIE PD
Serves 4 – 6
A pot pie shouldn’t have to take all day. Pie dough is delicious but a little time consuming. Using a sheet of store-bought puff pastry makes quick work for the lid. My favorite is Dufour’s brand. Make sure the filling is boiling before you add the puff pastry. This is the key to getting a fully cooked and not soggy crust.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2-1/2 cups of so leftover vegetables cut into relatively uniform ½ inch cubes
2 cups turkey or chicken broth
½ cup heavy cream
3 cups chopped cooked turkey
1 teaspoon fresh thyme
½ teaspoon crushed fennel seed
1 sheet thawed frozen puff pastry (1/2 of a 17 ounce package)
Preheat oven to 425°F.
Melt butter in a large cast-iron skillet over medium-high. Stir in flour until smooth.
Stir in vegetables, broth, cream, turkey, thyme, and fennel and bring to a boil.
Remove from heat, and place pastry sheet over top of skillet.
Bake in preheated oven until golden brown and bubbling, about 18 minutes.
John Ash © 2023