Yesterday turned out to be such a lovely holiday with our family. Everything was just perfect... until I pulled the turkey out of the electric roaster. It was trashed. Christmas Vacation turkey kind of trashed. I had probably let it cook an hour too long. It was easily the most dreadful food I have ever made in my life. Thank God we had an amazing lasagna to pull the weight of the meal.
Today I was stuck with this overcooked leftover mess. I couldn't bring myself to throw away the meat. That is just too much to waste. So, I referred to the experts on Facebook.com to help me solve my dilemma " Does anyone have any recipes that I can put the dried out turkey in?" The meal suggestions came pouring in. Some really good ones, too! My old friend, Matt, though, spoke directly to my heart with his recommendation of turkey tetrazzini. Yes!!! One of my restaurant favorites. I have never made it at home before, but I am convinced that with a big, fat skillet and a little bit of butter, all things are possible!
Tonight's dinner was such a success that I absolutely had to share it with the rest of the world. I managed to breathe new life into my tough, dry bird. Matt, thank you for the inspiration!
Skillet baked turkey tetrazzini
Serves 6
- 8 oz Smoked Gouda
- 8 oz Aged white cheddar
- 10 oz Rigatoni (or pasta of your choice)
- 1 TBSP Canola oil
- 4 TBSP Butter
- 8 oz Fresh mushrooms, sliced
- 2 Cloves garlic, minced
- 1/4 cup Flour
- 1 cup Heavy cream
- 1 cup Half & half
- 1/3 cup Ricotta cheese
- 1/4 cup Chicken stock
- Salt to taste
- Pepper to taste
- 1 tsp Nutmeg
- 1/2 tsp Onion powder
- Left over turkey, shredded
- 1 cup Frozen peas
Preheat oven to 375 degrees. Grate cheeses, set aside in a bowl. Toss to blend. Prepare pasta, cooking 3 minutes short of time indicated on box. Heat large (12 inches or larger) oven-safe cast iron skillet over medium heat. Melt butter and oil when skillet is hot. Add sliced mushrooms and saute 2 minutes. Add garlic and cook for 30 seconds. Remove sauteed mushrooms from skillet and set aside. Add flour, whisking constantly for 3 minutes, until golden brown. Pour in heavy cream and half & half. Stir continuously with a wooden spoon for 2 minutes. Mix in ricotta, completely. Add shredded 3/4 of the shredded cheese mixture, reserving the remaining 1/4 to top with later. Stir in cheeses until completely melted. Mix in salt, pepper, and nutmeg. Pour in chicken stock. Return mushrooms to skillet, add turkey, add peas. Stir until evenly mixed. Add rigatoni to mixture, stir. Make sure pasta is coated completely. Remove from heat. Top skillet with reserved grated cheese blend.
Transfer skillet to oven and bake for 30 minutes. The top of the dish should be golden brown and bubbly. If needed, broil on High for 3 minutes. Remove from oven and serve immediately.
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