Turkey Leftovers?

I am just finishing dinner and have made a mighty tasty recipe. It was originally published in Good Housekeeping maybe 25 years ago or so. I will write the recipe as it was published, but I will tell you that I did not have any mushrooms, I used about 1/3 of a box of Barilla Plus Angel Hair Pasta (4 gms fiber per serving), and I used crushed Ritz Crackers instead of the soft bread crumbs and butter and it turned out delicious, so there is wiggle room for creativity.

Turkey Tettrazinni
Preheat oven to 375 degrees
8 oz linguini - Cook as directed and drain.
3 Tblsp butter
1 small onion, diced fine
1/4 Cup flour
2 3/4 Cup milk
1 small can mushroom pieces with liquid
1 chicken bouillon cube
1/4 tsp fresh ground pepper
1/4 cup Parmesan Cheese
2 cups cubed or shredded cooked turkey

4 slices soft bread torn into soft crumbs
3 Tbsp butter

Melt 3 Tblsp butter in 2 qt saucepan. Saute diced onions until soft and transparent. Stir in 1/4 cup flour and stir until well blended. Allow to gently cook for a moment but do not let brown. Slowly stir in milk, you should get a smooth milky mixture. Add mushrooms and liquid, bouillon cube, and cracked pepper. Cook and stir constantly as your white sauce slowly thickens. Remove from heat and stir in parmesan cheese.
In a small saucepan (I usually use the pasta pan so I don't dirty another pan), melt 3 Tbsp butter. Removed from heat and add soft bread crumbs. Stir until crumbs are well coated with butter and set aside for a moment.
In a casserole dish (I used one of my pampered chef New traditions stoneware) put the cooked pasta, the turkey and the white sauce mixture. Toss gently until well mixed. Top with bread crumbs. Bake at 375 for 20 - 25 minutes.

Enjoy!
Love, Connie

Wednesday, November 29, 2006

Here is our test to see how this works, very foreign to me even though I have enjoyed reading other people's blogs, just never knew how they did it. Thank you for all your work on this KathyLynn!
Love, Conie