Paulas Turketti Recipes

TURKEY TETRAZZINI

Steps:

• Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
• Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
• Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

TRADITIONAL ROAST TURKEY WITH PAULA'S GRAVY

Steps:

• Preheat oven to 325º. Prepare rack inside roasting pan.
• Season the inside and outside of turkey with olive oil, butter and house seasoning.
• Place onion, garlic and herb sprigs insides cavity.
• Place turkey breast-side up on rack in large roasting pan. Brush with half of butter. Truss, if desired.
• Tent turkey with foil, roast 2 hours. Remove foil, brush with remaining butter. Increase oven temperature to 425º. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 165º, about 45 minutes. Tent with foil during last 15 minutes of cooking time if browning too quickly. Let stand 15 minutes before carving.
• For the gravy: Skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add white wine, broth, chopped thyme and black pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
• Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.

ROASTED TURKEY

Steps:

• Preheat oven to 325 °F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. Brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
• Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 °F, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.
• Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
• Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.

TURKETTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.
• Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

TURKETTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.
• Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

TURKETTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.
• Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

PAULA'S TURKETTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine soup and water. Stir in remaining ingredients except 1 cup cheese. Spread mixture in a greased 9 x 13-inch pan. Sprinkle remaining cheese over top. Bake 45 minutes.Makes 6-8 servings.