Today’s dish we’re going to be preparing for you is a Turkey Tetrazzini. Turkey Tetrazzini is basically an American favorite. It’s a casserole. Thanksgiving is around the corner and you’re going to have a lot of leftovers after all that carving of turkey and all those stuff, all these meats that’s left in that bone. You can pretty much pick pole and do whatever you want to do with it. You can make soups, sauces, so many different things.
What we’re going to do today is we’re going to do a basic pasta casserole with turkey, very simple, really easy. We’re going to use turkey. As you can see, some smoke turkey we have. And basically what I do when I make my turkey is I take the turkey and see if you have a 10-pound burner so, season it nicely with some salt and pepper, some sage, a little bit of butter, brush it nicely. Cook it off in the oven. Four hours tops 350. It should come out nice and juicy. Remove the breast. Slice it however you want to slice it. The remainder of it is what we use into our sauce that we have here.
The sauce we have here is a turkey gravy that is what we’re going to put into our turkey tetrazzini with a little bit of cream. So we just basically take the bones. Boil it for approximately three hours. Some vegetables, some celery, some onions, some carrots, a little bit of fresh thyme, remove the stock from it. Take all that nice drippings, all that fat that came out of it and add a little bit of flour to it. We’ll kind of make a roux out of it with all the vegetables.
Then basically what we do is apply the stock for making that turkey back into the roux and get a nice gravy. So, we’re going to use that wonderful gravy into making our casserole.
And to make the casserole, pan is nice and hot. We’re going to use half an onion. We’re going to nicely dice. Now a lot of times people see fresh cranberries in the store and they wonder, “Are they sweet? Are they tart? What’s the best application for them?” And I tell you the best thing to do with cranberries when you pick them fresh at the store is make fresh cranberry sauce out of them.
Now, to make fresh cranberry sauce basically what you do, you take about a pint of water to about 12 ounces of sugar. You make a simple syrup. Bring it to a boil, and then you pour the cranberries into the water. See I get some water here, some sugar, not as much. Now it’s time to reduce pretty much and give you a little sugar. And then you just pour this right in here. Now, after a period of time, they’ll just start to pop, and the cavity just expose the pectin comes out and thickens the sauce. And this is what you basically end up with, fresh cranberry sauce.
Now we’re going to sauté our onions with some of our mushrooms. These are Cremini mushrooms, and Cremini mushrooms are basically small portabellas. Mix of portabella mushrooms but they taste different at different stage. These are very flavorful, wonderful mushrooms to utilize. I’m going to let those cook for a bit.
While those are cooking, I can get a little bit of cream. We’ll have a heavy cream to utilize. And we can use a little of the white wine, as you stop to kind of deglaze your pan. A little bit of water. You know whatever you like to utilize. I’m going to put a little bit of liquid in here. The blue’s cooking off a little bit, gives it a good flavor.
Now, we’re going to add a little cream to it, a little milk, we’ll add a little cream. I’ll use this one. Now we’ll just let it reduce for a minute. And then we’re going to add to it some of the turkey gravy. And basically what you’re making is you start out with more like a Vilote. A vilote is basically chicken stock, roux, seasoning, herbs, flavoring, and then you add the cream to it, and it becomes a supreme sauce. So the supreme sauce is what you’re trying to accomplish. So if you wanted to use chip and gravy? That would have been perfectly fine.
We’re going to add to it some pasta that we already had cooked. Perfect. And we just get all of that flavoring incorporated into those pastas. Now, if you want to add a little bit of cheese, great. Little Parmesan cheese gives us some great flavor.
So we’ve got the onions. We’ve got the mushrooms. We’ve got a little bit of peas in there. You can put a little wine in there. It comes out wonderful. We’re going to put a little bit of peas, and casserole always love peas. A casserole, put a little peas in there, give it some nice color. See that’s what happens when your hands go faster than your thinking. We’ll do two of them, one with turkey. All set.
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