Friday, November 28, 2008

Turkey Tettrazini

A standard after-Thanksgiving use-up-the-leftovers meal. The base of this dish is a standard roux.

1 small onion, finely chopped
4 T butter
2 T turkey drippings
4 T flour
4 cups chicken broth
2 cups of cubed leftover turkey
Salt and pepper to taste
Cooked spaghetti

Melt the butter in a large skillet. Add turkey drippings. Heat. Add onions and saute until translucent. Turn the heat to low. Add flour one tablespoon at a time, stirring after each addition. Once all the flour has been, turn heat up a bit until flour/butter mixture bubbles, then slowly add chicken broth (amount of broth can be adjusted to make sauce thicker or thinner). Once all the broth has been added, allow to come to bubble and stir until any lumps disappear. Add turkey and heat on medium until turkey is heated. Season with salt and pepper to taste.

Serve over cooked spaghetti.

Or, mix with spaghetti, pour into greased casserole, cover with bread crumbs and bake at 350 degrees for 30 minutes.

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