It feels like it was only yesterday that I was writing about things to do with leftover Thanksgiving turkey. And here I am writing about leftover Christmas turkey. The only difference between the two in our household is that we always have much, much more of the Christmas leftovers. This year we were three adults (and one milk-fed baby) and the turkey was...the same size as the Thanksgiving one that fed 10 and gave us loads of leftovers. Obviously, I needed to come up with some new ideas for the leftovers. And I thought of an old favourite of my mother: Turkey Tetrazzini. According to the Epicurious site, Chicken Tetrazzini is another one of those dishes that was named after an opera singer, Luisa Tetrazzini. (Incidentally, what is it about opera singers that has inspired so many cooks to name dishes after them? Do we no longer have any singers worthy of a good innovation? Britney Spears Spears? Perhaps not...)
Getting back to the dish: it requires spaghetti. I had very little spaghetti in my cupboard. So we have Turkey Macaroni. It's basically my interpretation of a Chicken Tetrazzini with turkey and macaroni substituted. Creamy, filling and very satisfying on a cold dark December evening. Maybe I should name it Turkey Newman, after one of my favourite singers, Randy Newman?!?
Turkey Macaroni (a.k.a. Turkey Newman)
1 dozen mushrooms
1 onion, chopped
2 small carrots
1 fat clove garlic
1 cup or more of chopped turkey meat
1/2 cup turkey stock
1/3 cup heavy cream
1/4 cup sherry
2 tsp flour
1/2 a nutmeg, grated
2 pinches of salt
generous grinding of pepper
1 to 1 1/2 cup macaroni
1/4 cup bread crumbs
1/4 cup freshly grated Parmesan
Set water boiling in a saucepan and add the pasta. Start the sauce (below) but keep an eye on the pasta and drain when it is done.
Clean and slice the mushrooms and sauté in a lump of butter. When they are soft and most of their juice has been absorbed, remove to a bowl and sauté onion in another lump of butter. Crush the garlic, peel and roughly chop it and add it to the onion. When the onion is soft and the garlic is fragrant, add the mushrooms to the pan, raise the heat and add the sherry. Add the nutmeg, salt and pepper to taste. When the sherry has all but cooked away, add the flour and cook for a minute or two. Add the turkey broth and then the cream. Reduce the heat.
Add two-thirds of the sauce to the pasta and stir. Pour in a buttered soufflé or baking pan. Sprinkle the turkey meat over the pasta and then the rest of the sauce. Sprinkle with bread crumbs and Parmesan and bake in a hot oven for half an hour, or until brown and bubbly on top. Serve with a nice crisp salad and a glass of dry white wine!