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After a successful hunt, and after you’ve enjoyed your roasted or smoked turkey...
what do you do with the extra meat?
I treat my family to a really luscious leftover: wild turkey tetrazzini!
In a heavy skillet over medium heat, saute mushrooms in butter until tender.
Stir in salt and pepper.
Dissolve a tablespoon of cornstarch in a little milk,
then add the cornstarch mixture and remaining milk to the pan, stirring constantly.
Add worcestershire sauce, bouillon and simmer until somewhat thickened.
Then add cheddar cheese, diced pepper and scallions to sauce.
Cook a half pound of spaghetti until it’s al dente: which means it’s still chewy, not soft.
Toss 2 cups of cooked turkey with the spaghetti in a large saucepan, then add the sauce, stirring well.
Pour it into a greased 2-quart shallow casserole or baking dish.
Sprinkle with parmesan and bake at 350degrees for about 20 minutes or until heated through.
Since we used skim milk and turkey, this entree is heart-healthy as well as mouth-watering...
and that makes it an all-around winner!