Turkey tetrazzini, green beans and deviled eggs.

 I used up the last of the turkey and made tetrazzini with green beans, deviled eggs, dinner rolls.  I didn't get a chance to take any pictures. 

Deviled eggs made with egg yolks mashed withs salt, mayo, a dash of mustard and a pinch of dry powdered Ranch Dressing

Green beans cooked in the instant pot with onions, bacon & salt for about 5 minutes.

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

!/4 box Spaghetti.  ( This time I used egg noodles and Sauce Velute with chicken broth instead or the sauce in the recipe)

 Boil in salted water until soft/firm. It will cook more and absorb sauce in the oven.

1 Tbs Butter or olive oil

3/4 to 1 C. baby bella mushrooms

1 Tbs Butter 

1 onion, finely chopped

2-3 cloves garlic minced

2 lb. turkey, cooked, chunked (left over turkey)

1/2 C. cooked peas

1 oz. dry white wine

2T. butter or olive oil 

2T. flour

1/4 C. milk

1/4 C. cream                                        

2 C. chicken broth

1T. thyme, fresh

1/2T. lemon zest

1T. thyme

1 1/2 tsp. parsley

salt and pepper to taste

1/2C. grated parmesan

1/2C. fresh buttered bread crumbs

Melt 1T. butter in skillet and sauté mushrooms until water is evaporated, about 12 min. Add onions and garlic; sauté 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 peas; heat through, add to mushroom mixture and stir to combine. 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.

Beth uses Alfredo sauce and cream of mushroom soup.

 SAUCE VELOUTE

2 T flour

2 T. butter

1 C. fish stock ( chicken stock)

salt, pepper

1 C. cream

3 egg yolks

combine flour and butter and cook until they are slightly browned or yellowish in color.  Gradually stir in the fish stock; continue stirring until it thickens.  Cook 10 minutes and season to taste.  This makes one cup of veloute.  

It is customary when you serve plain veloute, to add cream and egg yolks to the sauce.  To 1 cup of veloute, add 1 cup cream and 3 egg yolks.  Beat the cream and egg yolks together well and gradually stir into the basic sauce;  continue stirring until the sauce is properly thickened and heated through.  Be careful not to let the mixture boil after the egg yolks have been added. This will make 2 cups of sauce veloute 

Variations

Shrimp Sauce.  To 1 cup sauce veloute add 1/2 c. of finely chopped cooked shrimp.

Lobster Sauce. to 1 C. of sauce veloute add 1/2 C. finely chopped lobster meat

Oyster Sauce. Use 1/2 C of the oyster liquor in making the basic sauce veloute, add 1/2 C. of chopped oysters

Clam Sauce. Use 1/2 C. of the clam liquor in making the basic sauce and add 1/2 C. chopped clams

Crabmeat Sauce. To 1 cup of sauce veloute, add 1/2 C. flaked, cooked crabmeat