Prep 15 mins
Cook 50 mins
Another favorite leftover dish usually contains leftover cooked poultry blended with freshly cooked pasta, such as thin spaghetti, spaghettini or vermicelli, with a cheese sauce spooned over and baked, such as a Tetrazzini. With this in mind, Craig Claiborne and Pierre Franey of The New York Times came up with the recipe that consists of thinly sliced cold turkey (light or dark), fettuccine, a cheese sauce (preferably made with Gruyere cheese) and bits of broccoli. It is then baked until bubbling and goes quite well with a chilled Burgundy-type wine, such as a lightly chilled Beaujolais or a nice full-bodied dry white wine.
- 1 bunch broccoli
- 5 tablespoons butter
- 2 tablespoons flour
- 2 1⁄2 cups milk
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 cup heavy cream
- 2 egg yolks
- 1⁄2 cup gruyere cheese, cut into 1/4-inch dice (or Swiss)
- fresh ground pepper
- 3 quarts water
- 9 ounces fettuccine pasta (fresh or dried)
- 1 lb roast cooked turkey (leftover boneless, skinless)
- 2 teaspoons finely minced garlic
- 3⁄4 cup freshly grated parmesan cheese
- Preheat oven to 425 degrees.
- Trim or break off the flowerettes of the broccoli. There should be about 5 cups. Bring enough water to the boil to cover the broccoli pieces when they are added. Add the broccoli and cook about 3 minutes or until crisp-tender. Do not overcook. Drain thoroughly.
- Melt 2 T. of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, add the salt, nutmeg and cayenne. Add the cream and remove from the heat. Stir rapidly with the whisk while adding the egg yolks. Stir in the cheese. Set aside.
- Bring the water to the boil in a saucepan and add the salt and fettucine. When the water returns to the boil, cook to the desired degree of doneness. (Fresh fettucine will cook in about 2-3 minutes; dried fettucine may require up to 9 minutes or longer.) Drain. Return the fettucine to the cooking utensil and add 1 T. of the butter. Add salt and pepper to taste and toss briefly.
- Meanwhile, cut the turkey meat against the grain into thin slices. Spoon the fettucine into an oval baking dish (a dish measuring about 13x10x2-1/2 inches is ideal). Scatter the broccoli pieces evenly on top.
- Heat 2 T. of the butter in a skillet and add the meat and garlic. Cook, stirring briefly, just to heat through. Scatter the slices over the broccoli. Spoon the cheese sauce over all. Sprinkle the grated Parmesan over the sauce. Place in the oven and bake 10 minutes. Run under the broiler until nicely browned on top, about 2-3 minutes.
I had enough left over turkey breast to make half a recipe here, & that's what I did, following it right on down for a wonderfully tasty pasta dish! Was even delicious as leftover leftovers! Definitely worth keeping this recipe for another run through! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
We used gruyere cheese and leftover deep fried emeril turkey with spinach fettucine. Great!