Nov 25 2009
Happy Thanksgiving from Marzee – leftovers?
*** A WORD FROM THE KITCHEN ***
A VERY HAPPY THANKSGIVING TO ALL!
Along with my family and friends I’m grateful for
all of you tuning in with me each week and I hope
you incorporate the recipes and ideas into your
homes. Any chance one of my recipes is on your
Thanksgiving menues this year? I’m not doing the
big cooking tomorrow I’m traveling to be with
family and planning to enjoy them and share all
weekend long. If you happen to have leftovers I
leave you today with a great idea…TURKEY
TETRAZZINI casserole and you can substitute
chicken anytime too.
And some tips if you’re tasked with the carving
of the turkey this year too. Don’t be nervous,
print our Marzee’s Corner below with the step-by-
step tips and keep it handy in your kitchen for
tomorrow.
Enjoy!
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RECIPE: TURKEY TETRAZZINI
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INGREDIENTS:
4 cups cooked turkey, cut up
4 tablespoons butter or margarine
1/4 cup flour
salt, to taste
2 cups chicken broth
Tabasco sauce
1/2 pound mushrooms, sliced
1 egg yolk, lightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8oz) pkg spaghetti
1/4 cup Parmesan cheese, grated
1 teaspoon butter
DIRECTIONS:
In a skillet heat 3 tablespoons of butter; add mushrooms
and saute briefly. Melt 4 tablespoons of butter in a
saucepan; add flour and stir until smooth. Whisk in broth
and cook until thickened and smooth. Add salt and Tabasco
to taste. Whisk a little of the hot sauce into the beaten
egg yolk, then pour the egg yolk mixture into the rest of
the sauce. Add sherry, cream, turkey, and mushrooms. Cook,
stirring, just until heated through. Cook spaghetti according
to package directions. In a buttered casserole, place
alternate layers of spaghetti and sauce. Sprinkle with
grated Parmesan. Brown quickly under a preheated broiler
and serve.
Categories: Casseroles, Main Dishes, Leftovers
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MARZEE’S CORNER
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HOW TO CARVE A WHOLE TURKEY:
* Let it Sit
Once the bird is removed from the oven, it should stand for 20
to 35 minutes, depending on its size. This gives the juices a
chance to soak into the flesh, allowing for succulent cuts of
meat. Before you begin carving, have a warm serving platter
ready and waiting for all the juicy white and dark meat you’ll
soon be slicing and digging into.
* Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady
the turkey with a carving fork. Using a sharp knife, slice
through the meat between the breast and the leg. Next, using
a large knife as an aid, press the thigh outward to find the
hip joint. Slice down through the joint and remove the leg.
Cut between the thigh bone and drumstick bone to divide the
leg into one thigh piece and one drumstick.
To carve the drumstick, steady it with a carving fork and cut
a thick slice of meat from one side, along the bone. Next, turn
the drumstick over so that the cut side faces down. Cut off
another thick slice of meat. Repeat, turning the drumstick onto
a flat side and cutting off meat, carving a total of four thick
slices.
To slice the thigh, place it flat side down on a cutting board.
Steady the thigh with a carving fork. With a knife, cut parallel
to the bone and slice off the meat. Be sure to place all the
cuts on the warmed serving platter as you work.
* Remove the Wings
Before you carve the breast, the wings must be removed. Slice
diagonally down through the edge of the breast toward the wing.
Using a knife as an aid, press the wing out to find the shoulder
joint; cut through the joint and remove the wing. Place the wing
on the serving platter as is.
* Carve the Breast
To carve the breast meat, hold the back of the carving fork
against the breastbone. Starting parallel to the breastbone,
slice diagonally through the meat. Lift off each slice, holding
it between the knife and fork, and place on the warm serving
platter. Continue until you have carved all the meat on one side
of the breast. Repeat, carving the other side of breast.
Now just enjoy your feast!
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