Casserole with left over turkey

Dinner tonight was my version of turkey tetrazzine, Pete's recipe for white bread, a salad made with candied walnuts and a squash baked with salt, pepper, butter and maple syrup.

Turkey Tetrazzini                Oven to 350º                  Butter 13 X 9 X 2-inch baking dish

!/2 box Farfalle pasta or other of choice. Boil in salted water until soft/firm. It will cook more and absorb sauce in the oven.

Butter or live oil about 1Tbsp.

3/4 to 1 C. baby bella mushrooms

Butter or olive oil about 1Tbsp.

1 onion, finely chopped

2-3 cloves garlic minced

4 lb. turkey, cooked, chunked (left over turkey)
1 Cup cooked peas

1/4 C. dry white wine

4T. butter or olive oil 

4T. flour

1/2 C. milk

1/2 C. cream  or 1 C. half and half  instead of milk and cream.  May use skim or 2% milk                                         

2C chicken broth

2T. thyme, fresh

1T. lemon zest

2T. thyme

3T. parsley
salt and pepper to taste.

2/3C. grated parmesan

1/3C fresh buttered bread crumbs

Melt 1T. butter in skillet and saute mushrooms until water is evap. about 12 min. Add onions and garlic; saute until translucent about 8 min. Add wine and simmer until most of it is evaporated.  Transfer to bowl.

Melt 4T. butter and add 4 heaping T. flour and cook, whisking 2 minutes. Add milk, cream and chicken stock, whisking constantly until thickened.  Add salt, pepper, nutmeg, parsley and cooked peas. Add cooked turkey, cubed and heat through, add to mushroom mixture and peas and stir to combine. Add salt and pepper to taste.

Cook and drain pasta (spaghetti or farfalle or linguine. Add to meat and sauce, toss to coat.

Transfer to prepared baking dish, top with cheese, the buttered bread crumbs and bake until golden and sauce bubbles, about 25 minutes.

Bread-Pete's white (9x5)

Recipe By :Pete Schuyler, Sarasota, FL

Serving Size : 56 Preparation Time :0:20

Categories : Bread low sodium

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

36 ounces bread flour -- sifted (2 lb 4 oz)

2 1/8 tablespoons sugar

1 5/8 teaspoons salt

1 3/8 tablespoons yeast -- rounded Tbl.

2 1/8 tablespoons honey

13 2/3 fluid ounces water

6 1/3 fluid ounces 2% milk

2 1/4 fluid ounces unsalted butter

combine honey, milk, water, and butter and heat to 105 deg in microwave

in large mixer bowl combine WW flour, bread flour, sugar, salt, and yeast

stir liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl

With the dough hook installed, mix dough. If you don't have a stand mixer with a dough hook mix in a bowl until it comes together and then finish on a counter top or bench.

Add more flour by the tablespoon until the dough comes together, clears the bowl, Mix for 10 minutes with dough hook and remove to counter surface.

Knead by hand until no longer sticky adding flour as necessary. The dough should be soft and pliable. If it isn't, make a hole in the ball of dough, add a tablespoon of water, seal the hole and work it into the rest of the dough ball. Repeat if necessary but it should be OK. 

Cover bowl with plastic wrap, let rise in a warm place for 30 min. 

Preheat oven to 400 deg

Remove and form loaves, 1 lb 9 oz each, place in oiled loaf pans (see notes), return to warm place and let rise 30 min or until at least 1 inch above the pan top. Bake @ 400 deg for 25 - 27 minutes. Internal temp should be 190 deg. Remove from pans and cool slightly on a rack, wrap in plastic wrap and freeze the extra loaf until needed.


Candied Walnuts recipe provided by Seana N.


Ingredients:
1/3 cup (packed) golden brown sugar
1/4 cup water
2 Tb (1/4 stick) butter
Large pinch of salt
1 1/2 cup (I use probably 1 3/4 cup) walnut halves

Directions:
Combine first 4 ingredients in heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3-5 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool.