Happy Thanksgiving weekend...
We hope you have had a great one...We love nothing better than getting together as a family and had another great time on Thursday...
(Obviously haven't figured out yet, why my pictures are uploading from my i-phone to my computer as half an image...How many ways can I spell frustrated????...Does anyone have any ideas?)
It's Rachel Ray's recipe for leftover turkey tettrazini tonight...this is really delicious...
INGREDIENTS
2 tablespoons extra virgin olive oil
4 tablespoons butter
1 onion, finely chopped
2-3 cloves garlic chopped
Salt and pepper
4 tablespoons flour
1/2 cup dry white wine
1 1/2 cups turkey gravy or turkey stock
2 cups milk
A little freshly grated nutmeg
1 cup grated Parmigiano Regginano cheese
1 pound cooked leftover turkey chopped
1 1/2 cups cooked cauliflower or broccoli leftovers chopped
1/2 cup peas, defrosted or leftovers
Toppings:
homemade breadcrumbs, chopped toasted leftover stuffing or Panko mixed with melted butter and Parmigiano Regginano cheese
1 pound egg noodles or egg pasta cooked to al dente
PREPARATION
Pre-heat the oven to 375ºF. Heat the olive oil in a skillet over medium to medium-high heat; add the butter and melt into the oilive oil. Add the onion and garlic and season with salt and pepper. Add the flour and stir for 1 minute. Whisk in the wine, then the gravy or stock and milk; adjust the salt and pepper and season with nutmeg, to taste. Let thicken enough to coat a spoon and stir in the parm Parmigiano Regginano cheese. Stir the turkey, cauliflower, peas, pasta into the sauce and turn everything into a casserole dish. Top with breadcrumbs and bake until heated through, about 30 minutes.
I used our Mother's dressing toasted for the topping... Don't skimp on the chopped cauliflower, it adds a sweet crunch tht is really delicious...and the peas add just the right amount of color...This recipe is a keeper!
Just about done with Christmas decorating at our house...
More on that next week...
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