MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Tetrazzini
Categories: Poultry, Pasta, Wine, Dairy, Chilies
Yield: 3 Servings

3 1/2 tb Unsalted butter; in sm
- pieces+extra for greasing
- the pan
3 tb Flour
1 1/2 c Rich turkey stock or canned
- chicken broth
1/2 lb Spaghetti
1 Red bell pepper; julienned
Salt and black pepper
1/4 c Dry sherry
1/2 c Heavy cream
Few drops hot pepper sauce
1 lb Roast turkey meat; chopped
1/4 c Bread crumbs
1/4 c Grated Parmesan cheese

Bring a large pot of salted water to a boil for the pasta
and preheat the broiler. Butter an 8x8-inch baking dish.

Melt 3 tablespoons of the butter over low heat in a heavy
saucepan. Stir in the flour. Continue stirring until the
mixture turns a light golden color, about 5 minutes (it
should sizzle a bit). Gradually whisk in 1 1/4 cups stock
until incorporated. Bring to a simmer, then cook for 5
minutes, whisking occasionally.

Meanwhile, begin cooking the pasta to al dente. In a small
saucepan, melt the remaining 1/2 tablespoon butter. Add
the chopped pepper and saute until tender, about 4-5
minutes. Season with salt and pepper and set aside.

Add sherry to the sauce and simmer briefly to cook off the
raw alcohol flavor. Stir in the cream and season to taste
with salt, pepper and Tabasco. Add the turkey meat and
cooked peppers to the sauce and keep over very low heat to
warm the turkey while you drain the pasta. At this point,
you can thin the sauce with another 1/4 cup or so stock,
if needed.

Place the pasta in the prepared baking dish. Pour the
sauce over and sprinkle with bread crumbs and Parmesan.
Place under the broiler until browned, about 5 minutes.

Serves 3-4.

Note: You can substitute a cup of frozen peas for the red
bell peppers. Rinse the peas and add them to the sauce
when you add the sherry; they'll defrost in the sauce.

URL: http://sfgate.com

MM Format by Dave Drum - 05 December 2009

Uncle Dirty Dave's Archives

MMMMM

... It's always a bumpy ride on the train to damnation - Hap Newsom

--- BBBS/Li6 v4.10 Dada-1
* Origin: Prism bbs (1:261/38)