Turkey Today, And Then What?



Recently, I fixed turkey with every intention of using the leftovers for a number of creative dishes. The problem was, the recipes I planned to use did not seem all that appealing when it came right down to it: Turkey Caesar Salad and Turkey Tetrazzini. So, I went in search of others.

I found something called Turkey and Mushroom Croquettes, which look like breaded turkey patties; Turkey Noodle Ring; Turkey Sukiyaki; and wouldn't you know it, yet another recipe for Turkey Tetrazzini.

Turkey and Mushroom Croquettes

5 tablespoons butter

4 tablespoons flour

1/2 cup turkey or chicken stock

1/2 cup milk

Salt and pepper

Pinch of mace

Dash of cayenne pepper

1 tablespoon chopped parsley

2 cups chopped cooked turkey

3 to 4 tablespoons chopped mushrooms

A little lemon juice

1 egg yolk, beaten

1/2 cup seasoned flour

2 eggs, beaten with 1 teaspoon of oil

1 to 1 1/2 cups dried white bread crumbs

Fat for deep frying

Make thick sauce. Melt 4 tablespoons of butter; add 4 tablespoons flour. Add stock and milk; bring to boil. Cook until thick and smooth. Add seasonings and parsley; let cool.

Meanwhile, chop turkey into small pieces.

Chop mushrooms and cook in 1 tablespoon of butter. Sprinkle with lemon juice. Add chopped turkey, then sauce, stir well.

When almost cold, add egg yolk; put in refrigerator to chill and set. Divide into 12 equal portions; shape each into small roll with floured fingers. Roll in seasoned flour; coat ends carefully. Brush all over with beaten egg and cover thickly with bread crumbs.

Heat fat to 390 degrees or smoking hot. Fry four croquettes at a time until well browned; drain well. Serve at once with favorite sauce.

Turkey Noodle Ring

1/2 pound noodles

5 to 7 tablespoons butter

1 onion, chopped

1 clove garlic

1 cup whipping cream

1 egg

3 to 4 tablespoons grated cheddar cheese

1 tablespoon chopped herbs (your choice)

Salt and pepper

2 onions, finely sliced

1 cup mushrooms

2 tablespoons flour

1/2 cup stock

3/4 cup milk

2 cups chopped cooked turkey

1/4 cup cooked peas and corn

2 tablespoons chopped cooked pimento

2 hard-boiled eggs, quartered

Pinch of paprika

Boil noodles in plenty of salted water until almost cooked, drain.

Heat 3 to 4 tablespoons butter in pan; cook chopped onion and garlic a few minutes to soften. Stir in noodles. Add cream beaten with egg, cheese and herbs. Sprinkle liberally with salt and pepper and mix thoroughly.

Turn noodle mix into buttered ring mold; press in well. Cover with buttered paper. Put in preheated 350 degree oven for 45 minutes to set and finish cooking the noodles. Remove when done, turn out in hot dish and fill with turkey mixture.

Turkey Mixture

Melt 2 to 3 tablespoons butter; cook sliced onions 5 to 6 minutes to soften. Add mushrooms; stir will. Sprinkle in flour; blend well. Add stock and milk; bring to boil. Simmer 4 to 5 minutes; remove from heat. Add turkey, peas and corn, pimento and hard-boiled eggs. Season well and let stand in warm place until noodle ring is ready. Spoon into center of ring and sprinkle with paprika.

Turkey Tetrazzini

6 tablespoons butter or margarine

3 tablespoons oil

1/2 pound fresh mushrooms, cleaned, sliced

4 tablespoons flour

2 cups chicken broth

1 cup heavy cream

2 tablespoons dry sherry

3/4 cup grated Parmesan cheese

1/8 teaspoon ground nutmeg

3 cups cubed cooked turkey

1/2 pound spaghetti or vermicelli, cooked, drained

1/4 cup Italian-style bread crumbs

Heat 4 tablespoons butter and oil in a large saucepan. Add mushrooms and sauté 5 minutes. Remove mushrooms with slotted spoon; reserve.

Add flour to pan juices; stir to form roux. Cook until bubbly. Slowly add broth; cook until thickened. Remove from heat. Add cream, sherry, Parmesan and nutmeg; stir until cheese melts. Add turkey and mushrooms; stir well. Combine with cooked spaghetti and turn into a 13x9x2-inch baking dish or a three-quart baking dish.

Melt two tablespoons of butter; toss with bread crumbs. Sprinkle over casserole. Bake in preheated 375 degree oven for 25 to 30 minutes.

Turkey Sukiyaki

3 tablespoons oil

1 cup diced green pepper

1 cup diagonally cut celery

1 cup diced green onions with tops

2 cups cooked, sliced turkey

1/4 cup soy sauce

Heat oil in medium skillet; add vegetables. Cook, stirring over medium heat 5 minutes or until vegetables are tender but not mushy. Add turkey and soy sauce; stir until mixed and heated through. Serve over hot rice.

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