With the holidays fast approaching we are all getting excited about the shopping, family get-togethers, meals, shopping. Many of you have asked for leftover turkey recipes. My family enjoys the turkey hash and sandwiches, they tolerate the casseroles and are bored by the time we get to the turkey soup. Judy from Houlton sent me in her husbands favorite, Turkey Ala King. Judy says her husband doesn’t care for turkey, but can’t wait for her turkey ala king. Thanks Judy. I’m also including a recipe I recieved from Mona from Weston for her family’s favorite Turkey Tetrazzini. I hope you have a chance to try one of these, or both! Have a great week and I’m looking forward to seeing many of you during your foraging on Black Friday!
6 Tablespoons butter
1/ 2 pound mushrooms
1/ 4 cup diced green pepper
6 Tablespoons flour
3 cups half and half
4 cups cubed turkey
1-4oz jar diced pimentos, drained
2 egg yolks
2 Tablespoons medium sherry (optional
1 teaspoon salt
Directions: In large skillet (can use dutch oven) over medium heat, melt butter, add mushrooms and green pepper 5 minutes or until tender. Stir in flour until blended. Gradually stir in half and half and cook, stirring constantly until thickened.
Add chicken and pimentos. Heat to boiling stirring often. Reduce heat to low. Cover and cook 5 minutes.
In a cup, stir yolks until miked, stir in a little hot sauce to temper, slowly pour mixture back into sauce stirring rapidly to prevent lumping. Cook, stirring until thickened. Stir in sherry and salt and spoon the turkey mixture over rice, noodles or toast.
1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced
mushrooms
1 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1/2 cup grated Parmesan cheese
Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F. Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9×13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
Enjoy your week and we will talk more next time. If you have any recipes that are your favorites or are looking for something from your childhood, you can reach me at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
