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ThePoultrySite's Very Own Christmas Recipe

Left Over Turkey Tetrazzini

Ingredients (serves 4)

1kg (2lb) of turkey leftovers, chopped
1 onion, chopped
1 red and 1 green pepper cut into strips
100g (4oz.) of fresh mushrooms
50g (2oz.) plain flour 75g (3oz.) butter
250ml (½pt) of creme fresh (sour cream, cream or milk)
250ml (½pt) of chicken broth
1 tsp dried whole tarragon
Sprinkle of ground nutmeg
Ground black pepper
Splash of sherry
1kg (2lb) of cooked spaghetti
75g (3oz.) of grated cheddar cheese
2 tsp chopped fresh parsley

Preparation

1. In a large solid bottomed pan, saute onion, peppers and mushrooms in the butter until soft/browned.
2. Add the flour and cook for a further minute, stirring constantly.
3. Gradually the chicken broth stiring all a time. Add in the creme fresh/cream and bring to a gentle simmer.
4. Add the parsley, tarragon, black pepper, nutmeg and sherry.
5. Stir in spaghetti, turkey, and half of the cheese, mixing well
6. Pour into a greased casserole dish and sprinkle the remaining cheese on top.
7. Cook in a preheated over at 180°C for half an hour until the cheese has browned very slightly.
8. Garnish with parsley, and serve.

Serving suggestions

Some Cracking Festive Poultry Jokes (link to all this weeks news)