When I was single, I often had Stouffer’s Turkey Tetrazzini for dinner. It was cheap, quick, and somewhat tasty, as well as a provider of adequate nutrients and sufficient carbs. Now, I bake something that’s much better.
Recipe of the Week: Turkey Tetrazzini
1 pkg (7 oz) spaghetti, broken into thirds
1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. heavy whipping cream
2 tbs. dry sherry or water
2 c. cubed leftover turkey (or chicken) or Jennie O’s Turkey Breast Cutlets*
1 can (4 oz) sliced or diced mushrooms, drained
1/2 c. grated Parmesan (or Romano or Asiago) cheese
1 c. croutons, crushed and buttered
Directions: Preheat oven to 350F.
1. Cook and drain spaghetti as directed on package. Do not rinse.
2. Melt butter in 2-qt. saucepan over low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in sherry, spaghetti, turkey, and mushrooms.
4. Pour into ungreased 2-qt. casserole. Sprinkle with cheese.
5. Melt 2 tbs. butter and thoroughly mix with crushed croutons. Sprinkle on top of cheese.
6. Bake uncovered for about 30 minutes or until bubbly in center. Serves 6.
*If you use the turkey cutlets, cut them up and either boil them in some chicken broth (or water with two chicken bouillon cubes) or saute them.
Options: Use wheat or spinach spaghetti. Add small jar of sliced olives.
Thought of the Week: It’s only early February, but the grass is already greening up and some fruit trees are budding. Just because it hasn’t been cold much is no reason for the foolish flora to think spring is near. There could still be a couple hard freezes before the end of March. At least the birds haven’t come back from down south yet; the bird feeders remain filled longer.