So…my cooking/writing/photographer/blogging hero, Ree Drummond, jumped the gun on Turkey Tetrazzini last week. She just had to beat Galley Pirates to the punch. ; ) But our recipes are very different so check ’em both out and let us know your thoughts!
This is my skipper’s favorite leftover turkey meal. It’s an easy galley meal. If you have left over gravy, use it instead of the canned Cream of Mushroom soup. And my favorite little touch you’ve seen added to lots of my recipes…truffle salt and Herbs of Provence. Brings depth to any mushroom cream sauce (and french fries…and salad dressings…)
1 lb (a box) spaghetti
4 tablespoons butter
1 lb, fresh (cremini, if possible) mushrooms, chopped
4 cloves garlic, 2 pressed, 2 minced
1 large onion, chopped
3 celery stalks, chopped
1 red pepper, chopped
2 cups, more or less, shredded turkey
3 cans Cream of Mushroom Soup (or the equivalent in gravy)
2 cups water
1 tablespoons Herbs of Provence
2 teaspoons truffle salt (or 1/4 teaspoon truffle oil and 2 teaspoons salt)
1/2 cup (freshly grated : ) parmesan cheese
1/2 cup bread crumbs
Light your oven and preheat to about 350 degrees. Light a burner and boil water in a big pot. Cook your spaghetti al dente. Drain, shock with a bit of cold water running through and set aside. Good chance you’ll need that same pot for the rest of the preparation.
Chop the vegetables. Mince 2 garlic cloves, press 2 garlic cloves. (or mince the whole bunch if you don’t…yet…have a garlic press on board.) Melt butter in your largest pot and sauté the mushrooms, garlic and onions until just soft, about 8 minutes.
Add the celery, red pepper, Herbs of Provence, truffle salt (or salt and truffle oil) and continue to cook for another 8 minutes.
Add the shredded turkey, Cream of Mushroom Soup and water. Mix well on a low flame for 5-10 minutes. Fold cooked pasta into the pot and gently toss until well mixed.
Dump the mixture into a casserole dish, about the size of a cake pan. Top with grated parmesan cheese and bread crumbs
Place in the 350 degree oven and bake for 30 minutes or until just bubbling. If you have a broiler burner, light it and let the top brown for 5 minutes.
Pull out of the oven and let rest for 10 minutes before serving.
Enjoy the setting sun with dinner and a glass of white wine while you ponder what the next five nights of leftover turkey will be.