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   
      
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